Plant cell wall inspired xyloglucan/cellulose nanocrystals aerogels produced by freeze-casting.

Cellulose nanocrystals (CNC) and xyloglucan (XG) were used to construct new aerogels inspired by the hierarchical organization of wood tissue, i.e., anisotropic porous cellular solid with pore walls containing oriented and stiff cellulose nanorods embedded in hemicellulose matrix. Aerogels with oriented or disordered pores were prepared by directional and non-directional freeze-casting from colloidal dispersions of XG and CNC at different ratios. XG addition induced a clear improvement of the mechanical properties compared to the CNC aerogel, as indicated by the Young modulus increase from 138 kPa to 610 kPa. The addition of XG changed the pore morphology from lamellar to alveolar and it also decreased the CNC orientation (the Hermans' orientation factor was 0.52 for CNC vs 0.36-0.40 for CNC-XG). The aerogels that contained the highest proportion of XG also retained their structural integrity in water without any chemical modification. These results open the route to biobased water-resistant materials by an easy and green strategy based on polymer adsorption rather than chemical crosslinking.

Morphology and mechanical behaviour of pea-based starch-protein composites obtained by extrusion.

Starch-legume protein composites were obtained by extrusion of pea flour and pea starch-protein blend at various specific mechanical energies (100-2000 kJ/kg) and a temperature low enough to avoid expansion. The morphology of these composites displayed protein aggregates dispersed in a starch matrix, revealed by microscopy. Image analysis was used to determine the median width of protein aggregates (D50), their total perimeter and surface, from which a protein/starch interface index (Ii) was derived. The mechanical properties of composites were determined by a three-point bending test. The pea flour composites had a higher interface index Ii (1.8-3.1) with lower median particle width D50 (8-18 µm) and a more brittle behaviour than the blend composites that had a lower Ii (1-1.1) and higher D50 (22-31 µm). For both materials, rupture stress and strain were negatively correlated with Ii. This result suggested that there was a poor interfacial adhesion between the pea starch and proteins.

Multi-scale structural changes of starch and proteins during pea flour extrusion.

Dehulled yellow pea flour (48.2% starch, 23.4% proteins, d.b.), was processed by a twin-screw extruder at various moisture contents MC (18-35% w.b.), product temperature T (115-165 °C), and specific mechanical energy SME (50-1200 kJ/kg). Structural changes of extruded pea flour were determined at different scales by measurements of density (expansion), crystallinity (X-ray diffraction), gelatinisation enthalpy (DSC), starch solubility in water and protein solubility in SDS and DTE (SE-HPLC). Foam density dropped from 820 to 85 kg/m3 with increase in SME and T (R2 ≥ 0.78). DSC and XRD results showed that starch was amorphous whatever extrusion conditions. Its solubility in water augmented up to 50%. Increasing temperature from 115 to 165 °C decreased proteins soluble in SDS from 95 to 35% (R2 = 0.83) of total proteins, whereas the proteins soluble in DTE increased from 5 to 45% (R2 = 0.75) of total proteins. These trends could be described by sigmoid models, which allowed determining onset temperatures for changes of protein solubility in the interval [125, 146 °C], whatever moisture content. The SME impact on protein solubility followed similar trends. These results suggest the creation of protein network by SS bonds, implicating larger SDS-insoluble protein aggregates, as a result of increasing T and SME, accompanied by creation of covalent bonds other than SS ones. CSLM images suggested that extruded pea flour had a composite morphology that changed from dispersed small protein aggregates to a bi-continuous matrix of large protein aggregates and amorphous starch. This morphology would govern the expansion of pea flour by extrusion.