Change search
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
Nanostructure and poroviscoelasticity in cell wall materials from onion, carrot and apple: Roles of pectin
University of Queensland, Australia.
University of Queensland, Australia; Australian Nuclear Science and Technology Organisation, Australia.
University of Queensland, Australia.
University of Queensland, Australia.
Show others and affiliations
2020 (English)In: Food Hydrocolloids, ISSN 0268-005X, E-ISSN 1873-7137, Vol. 98, article id 105253Article in journal (Refereed) Published
Abstract [en]

The hierarchical organisation of polysaccharides in primary plant cell walls is responsible for their unique mechanical properties, and in turn for the textural and rheological properties of plant-based foods and ingredients. It is expected that at the nano scale, the mechanical properties of cell wall materials arise from a combination of structural deformation of the polysaccharide networks and hydraulic properties of the continuous water phase, as has been shown for other cellulose-based composites. Pectin plays a key role in the load bearing properties of (bacterial) cellulose-pectin composites due to its contribution to both hydration structure and the dynamics of water movement. To investigate whether these features are also important in plant cell wall materials we have used a set of advanced characterisation techniques to elucidate cell wall structural features at different length scales (X-ray diffraction and small angle X-ray and neutron scattering) in cell walls from two dicotyledons (apple and carrot) and a non-commelinid monocotyledon (onion). The strength of isolated cell walls was measured under compression and fitted to a poroviscoelastic mechanical model, demonstrating that the mechanical properties of the isolated cell wall materials are directly linked to both polysaccharide networks and fluid flow through the networks. Our results show how pectin polysaccharides influence the viscoelastic behaviour of these materials and contribute to the texture of plant-derived food systems. 

Place, publisher, year, edition, pages
Elsevier B.V. , 2020. Vol. 98, article id 105253
Keywords [en]
Cell wall structure, Cellulose, Rheology, Small angle neutron scattering, Small angle x-ray scattering
National Category
Natural Sciences
Identifiers
URN: urn:nbn:se:ri:diva-39726DOI: 10.1016/j.foodhyd.2019.105253Scopus ID: 2-s2.0-85069968840OAI: oai:DiVA.org:ri-39726DiVA, id: diva2:1341952
Note

Funding details: Centre of Excellence in Plant Energy Biology, Australian Research Council, PEB, CE110001007; Funding text 1: The authors would like to thank Prof Jason R. Stokes for access to the rheometer. This study was funded by the Australian Research Council Centre of Excellence in Plant Cell Walls CE110001007 . Appendix A

Available from: 2019-08-12 Created: 2019-08-12 Last updated: 2019-08-12Bibliographically approved

Open Access in DiVA

No full text in DiVA

Other links

Publisher's full textScopus
In the same journal
Food Hydrocolloids
Natural Sciences

Search outside of DiVA

GoogleGoogle Scholar

doi
urn-nbn

Altmetric score

doi
urn-nbn
Total: 15 hits
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
v. 2.35.7