Hydroxypropyl methylcellulose and hydroxypropyl starch: Rheological and gelation effects on the phase structure of their mixed hydrocolloid system

It is common to hybridize biopolymers for developing materials with combined properties or functionality. However, are usually not fully compatible despite their chemical similarity, posing challenges create mixed systems. Herein, we investigated how the gelation behavior and rheological of hydroxypropyl methylcellulose (HPMC), a thermal gel, starch (HPS), cooling affect miscibility phase structure system. The dependence zero-shear viscosity HPMC/HPS paste on biopolymer concentration in double-logarithmic coordinate can be divided into two parts slopes being 11.9 2.8 respectively, indicating different degrees intermolecular entanglement. A typical “sea-island” morphology was shown blends, (continuous discrete) changed varying blend ratio temperature. This change well correlated parameters such as viscosity, loss tangent, complex Arrhenius equation correction coefficient (?). Biopolymer concentration, ratio, temperature together controlled distribution relationship between understood from this work provides an insight designing systems desirable processability, structure, properties.