Orientador: Rosiane Lopes da Cunha / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-05T21:42:51Z (GMT). No. of bitstreams: 1 Braga_AnaLuizaMattos_D.pdf: 3362536 bytes, checksum: 58d82bf888ded45f62114695be4bbf6e (MD5) Previous issue date: 2006 / Resumo: A utilização de diversos biopolímeros é uma prática comum nas indústrias de alimentos, especialmente em produtos lácticos, embutidos e a base de soja. O objetivo geral deste trabalho foi estudar as interações entre proteínas e polissacarídeos em sistemas contendo, ou não, co-soluto, em solução aquosa (pH 7,0) ou géis acidificados. Dentre as proteínas e os polissacarídeos utilizados na indústria de alimentos, foram estudados mais profundamente a goma xantana, o caseinato de sódio e o isolado protéico de soja (tanto em solução quanto em géis). Os polissacarídeos jataí (LBG), gelana, Na-alginato e k-carragena foram estudados apenas em soluções. As interações entre os componentes foram estudadas 1) por microscopias confocal, de força atômica e de contraste de fases e rheo-SALS (¿small angle light scattering¿); 2) por reologia a baixas e altas deformações, em cisalhamento ou compressão; 3) por análises químicas para determinar o tipo de força das interações. Os estudos sobre as propriedades físicas de soluções puras de biopolímeros mostraram que soluções de proteína seguem um comportamento Newtoniano, enquanto que os polissacarídeos apresentam comportamento Newtoniano a baixa concentração e pseudoplástico com o aumento desta. O tratamento térmico de soluções de xantana bem como a adição de sacarose reduziram a elasticidade da solução, sendo que a adição de sacarose afetou as propriedades reológicas apenas de soluções anisotrópicas ou bifásicas (anisotropia e isotropia simultâneas). Um novo modelo baseado na equação de BST (Blatz, Sharda, Tschoegl, 1974) foi proposto para predizer um maior número de propriedades mecânicas dos géis biopoliméricos tendo sido observado um bom ajuste dos dados. Quanto mais lenta a acidificação promovida por GDL, mais interconectada e forte foi a rede protéica em géis puros de Na-caseinato e SPI. O aumento da tensão e deformação de ruptura de géis formados com GDL foi obtida pelo aumento da concentração de proteína em géis puros de SPI, pela adição de xantana ou pela redução do conteúdo de proteína em géis contendo xantana. Por outro lado, a adição de xantana enfraqueceu os géis térmicos de SPI, provavelmente devido a ligação deste polissacarídeo com a sub-unidade b-7S. Em soluções aquosas pH 7,0, a k-carragena foi mais compatível com o Na-caseinato e com SPI do que o Na-alginato. No entanto, os resultados de ¿rheo-SALS¿ e CLSM mostraram que misturas de caseinato e alginato apresentaram maior capacidade de formar emulsões do tipo água-água do que sistemas com carragena. Além disto, o sistema com SPI e Na-alginato também formou emulsão, mas com a fase dispersa de proteína gelificada. Misturas com gelana apresentaram-se homogêneas devido a baixa tensão interfacial do sistema. Palavras-chave: proteína, polissacarídeo, interação, gel, emulsão, biopolímero, solução, reologia, separação de fases, CLSM, ¿rheo-SALS¿ / Abstract: Biopolymers are widely used in dairy products, canned foods, bakery products, salad dressings, beverages, sauces, soups and other processed foodstuffs to improve textural characteristics, flavour and shelf life. The aim of the present Ph.D. thesis was to study the protein-polysaccharide interactions in aqueous systems (pH 7.0) or acidified gels. It was studied seven different biopolymers used in the food industry, being two proteins and five polysaccharides. Soy protein isolate (SPI), Na-caseinate and xanthan were studied in aqueous solutions and gels systems, while locust bean gum (LBG), gellan, Na-alginate and k-carrageenan were studied only in aqueous solutions. The protein-polysaccharide interactions were evaluated as following: 1) microstructures ¿ by using confocal (CLSM), atomic force and phase contrast microscopes and rheo-SALS (small angle light scattering); 2) macrostructures, evaluated trough small- and large-strain rheology under shear or compression; 3) chemical analysis - in order to determine the kind of interaction forces that maintained the gels structure. The results on the physical properties of pure biopolymers solutions revealed that the proteins showed Newtonian behaviour, while the polysaccharides showed either Newtonian or non-Newtonian behaviour depending on its type and solution concentration. The annealing temperature of xanthan solutions and the addition of sucrose caused a reduction on the solution elasticity. It was observed that sucrose affected the rheological properties over all frequency range studied for initially anisotropic or biphasic xanthan solutions. It was proposed a new model based on BST (Blatz, Sharda, Tschoegl, 1974) equation to predict a great number of mechanical properties, which revealed a very good fit to the data. The slower the acidification by GDL (glucone-delta-lactone) it was observed a more interconnected and harder network in Na caseinate and SPI pure gels. The increase of the breaking stress or strain was obtained by increasing the SPI concentration in pure gels, by adding xanthan or by increasing the protein concentration in gels made with xanthan. In another hand, the addtion of xanthan let to weaker heat-induced SPI gels, which was attributed to the electrostatic interactions between xanthan and the b-7S subunit of SPI. In mixed protein-polysaccharide solutions, the results indicated that k-carrageenan was more compatible with both soy protein and Nacaseinate than alginate. However, the Na-caseinate ¿ Na-alginate mixture showed a greater capacity to form water-in-water emulsions than Na-caseinate - carrageenan system as observed by rheo-SALS and CLSM. In addition, the system with SPI and Na-alginate also formed emulsions but with a gelified protein dispersed phase. The interfacial tension of systems containing gellan was very low resulting in homogeneous mixtures. Keywords: proteins, polysaccharides, interaction, gel, emulsion, biopolymer solution, rheology, phase separation, CLSM, rheo-SALS / Doutorado / Doutor em Engenharia de Alimentos

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CoordenaÃÃo de AperfeiÃoamento de Pessoal de NÃvel Superior / Gelatina à uma proteÃna obtida por desnaturaÃÃo do colÃgeno que tem gerado grande interesse na preparaÃÃo de materiais para uso biomÃdico devido Ãs propriedades como, biocompatibilidade e bioadesividade. No entanto, devido a solubilidade de microesferas de gelatina em meio aquoso, a interaÃÃo com outros polÃmeros e reticulaÃÃo tem sido proposta para melhorar suas propriedades fÃsicoquÃmicas. A goma do cajueiro foi modificada por reaÃÃo de sulfataÃÃo (GCS) e oxidaÃÃo (GCX), e os derivados foram utilizados no desenvolvimento de microesferas por interaÃÃo com gelatina. Os derivados da goma foram caracterizados por espectroscopia na regiÃo do infravermelho, ressonÃncia magnÃtica nuclear, anÃlise elementar, cromatografia de permeaÃÃo em gel, viscosidade intrÃnseca e anÃlise termogravimÃtrica. As reaÃÃes foram eficientes na modificaÃÃo, resultando grau de substituiÃÃo de 0,02 a 0,88 para a goma sulfatada, e relaÃÃo de 10:3 e 10:4 de unidades glicosÃdicas/unidades oxidadas. AnÃlises de RMN 13C DEPT indicam sulfataÃÃo em C-6 da galactose. Os espectros de RMN 1H das GCXÂs mostraram sinal de aldeÃdo em 8,3 ppm. As microesferas foram preparadas pelo mÃtodo de emulsÃo Ãleo/Ãgua e caracterizadas por MEV, RMN 1H e IV. Essas tÃcnicas mostraram mostraram a presenÃa dos dois polÃmeros nas esferas. Microesferas de GEGC reticuladas com genipina por 24 e 72 h (RGEGC) foram caracterizadas quanto a capacidade de intumescimento. O aumento da concentraÃÃo de GC nas esferas de RGEGC e o tempo de reticulaÃÃo (24 e 72h) diminuem a capacidade de intumescimento. Para as esferas de GECX, o aumento da oxidaÃÃo da goma (GCX) de 10:3 para 10:4 diminui em atà 12,3% a capacidade de intumescimento, o que indica maior grau de reticulaÃÃo, via formaÃÃo da base de Schiff, entre gelatina e GCX (10:4). As microesferas de GEGCS mostraram maior capacidade de intumescimento em relaÃÃo a todos os sistemas estudados neste trabalho. / Gelatin is a protein obtained from denaturation of collagen that has been used in the preparation of biomedical materials due to its biocompatibility and bioadhesive properties. However due to gelatin solubility in aqueous solution, the interaction of gelatin with other polymers and also its cross-linking have been carried out in order to improve the gelatin physico-chemical properties. Cashew gum was modified by sulfation (CGS) and oxidation (CGX) reactions. The derivatives were characterized by infrared (IR) and nuclear magnetic resonance (NMR) spectroscopy, elemental analysis and gel permeation chromatography (GPC). The degree of substitution for sulfation reaction range from 0.02 to 0.88 and the oxidation reaction produced two samples of 10:3 and 10:4 (number of anhydrogalactose units per number of oxidized units). The 13C DEPT NMR experiment shows that the sulfation occurs at C-6 of galactose. 1H-NMR spectra of CGX samples shows aldehyde proton at 8.3 ppm. Cashew gum and its derivatives were used on the preparation of microsphere with gelatin by oil/water emulsion method. Microspheres were characterized by IR, NMR and thermogravimetric analysis (TGA). That method shows modifications that indicates the presence of both polymers on the microspheres. Microspheres with cashew gum unmodified (GECG) and crosslinked with genipin for 24 and 72 h (RGECG) were characterized in terms of the swelling behavior. The increase of CG content and crosslinking time decrease the swelling behavior in water of RGECG sample. For microspheres of gelatin and oxidated cashew gum (GECGX), the increase of oxidation from 10:3 to 10:4 decrease the swelling ratio in 12.3% indicating an increase in crosslinking density by Schiff base formation between gelatin and CGX sample (10:4). Microsphere with sulfated cashew gum (GECGS) shows the highest swelling ratio among all systems investigated.

La matière molle se consacre à l'étude des propriétés de fluides complexes. Ces fluides diffèrent des fluides simples à cause de l'existence d'une microstructure qui provient de l'arrangement particulier des éléments mésoscopiques constitutifs du matériau (agrégats de particules de noir de carbone, enchevêtrements de polymères, micelles de molécules tensioactives). C'est le couplage entre microstructure et déformation qui confère aux fluides complexes des comportements singuliers et qui engendre des écoulements hétérogènes. Comprendre ces états hors-équilibre et les dynamiques associées présente un intérêt à la fois industriel et fondamental. La rhéologie en cellule de Taylor-Couette est une technique très répandue pour l'étude de la déformation et de l'écoulement de fluides complexes. Cependant, cette méthode n'est pas adaptée à l'étude des écoulements hétérogènes car elle ne fournit qu'une description globale de l'écoulement. Pour pallier ce problème, une technique de vélocimétrie ultrasonore à deux dimensions a été couplée à la rhéologie classique. Cette visualisation locale nous a permis d'étudier l'instabilité inertielle de Taylor-Couette dans les fluides newtoniens, les instabilités élastiques de fluides viscoélastiques (polymères et solutions micellaires), la fluidification de fluides à seuil (gels de noir de carbone, microgels de carbopol et émulsions) et enfin la rupture de gels de protéine soumis à une contrainte de cisaillement. Tous ces exemples montrent des coexistences entre différents états induits par l'écoulement et permettent de revisiter les approches rhéologiques à partir de caractérisations locales des champs de déformation et de vitesse. / Soft matter scientists are dedicated to studying the properties of complex fluids. Complex fluids differ from simple fluids in that they possess a microstructure resulting from the particular arrangement of mesoscopic elements which constitute the material (aggregates of carbon black particles, entangled polymers, micelles of surfactant molecules, etc.). Peculiar flow behaviors in complex fluids, such as heterogeneous flows, arise from the coupling between microstructure and flow. Understanding these non-equilibrium states and the associated dynamics is both of industrial and fundamental interest. Rheology in a Taylor-Couette cell is a wide-spread technique for investigating the deformation and flow of complex fluids. However, this method is mostly blind to heterogeneous flows as it only provides a global description of the flow. To overcome this problem, an ultrasonic imaging technique has been combined with classical rheology. This local visualisation has allowed us to study the inertial Taylor-Couette instability in Newtonian fluids, elastic instabilities in viscoelastic fluids (polymers and micellar solutions), the fluidisation of yield stress fluids (carbon black gels, carbopol microgels and emulsions) and finally the failure of protein gels under stress. In all these cases we evidence a coexistence between different flow-induced states and revisit global rheological approaches through local characterizations of deformation and velocity fields.

Orientador: Edvaldo Sabadini / Dissertação (mestrado) - Universidade Estadual de Campinas, Instituto de Química / Made available in DSpace on 2018-08-27T01:55:14Z (GMT). No. of bitstreams: 1 Simoes_ThiagoAugusto_M.pdf: 2543594 bytes, checksum: 7e559c17b32f95f43db82455a855492b (MD5) Previous issue date: 2014 / Resumo: Materiais nanoestruturados apresentam-se em muitas formas diferentes. Um grupo de compostos ainda pouco investigado é o grupo dos organogéis, especialmente aqueles cuja estrutura tridimensional de rede é baseada na auto-organização de compostos orgânicos de baixa massa molecular, capazes de promover a gelificação no meio em que se encontram. São os chamados "Low Molecular Organic Gelators ¿ LMOG". Esses materiais termorreversíveis consistem de uma pequena quantidade de LMOG e um líquido orgânico. O presente trabalho visa esclarecer os mecanismos de auto-organização dos LMOG na escala supramolecular. Os LMOG estudados são derivados em moléculas que podem ser divididas em três partes. A parte central é constituída por um anel fenílico. Em uma das partes está ligado um grupo glicosídeo, e em outro ponto do anel uma cadeia alquílica. Procurou-se estudar as características estruturais e cinéticas de géis formados em um solvente aromático (para-xileno) e em um solvente formador de ligações de hidrogênio (n-propanol). Avaliaram-se, então, os efeitos relacionados com o balanço polar-apolar da molécula de LMOG, analisando os géis com 8, 4 e 3 unidades metilênicas da cadeia alquílica, bem como os efeitos de solvatação. A investigação dos fenômenos foi realizada utilizando a reologia rotatória e oscilatória nos regimes diluído e concentrado, aliada às técnicas de microscopia eletrônica de varredura (MEV), difratografia de raios-X e difusão dinâmica da luz (DDL) / Abstract: Nanostructured materials exist in many different ways. A group of compounds which has not been much investigated is the group of organogels, especially those whose three-dimensional network structure is based on the self-assembly of low molecular weight organic compounds. They promote gelation in the medium in which they are. These compounds are titled as "Low Molecular Mass Organic Gelator - LMOG" and they form thermoreversible materials constituted by a small amount of a LMOG and an organic liquid. The work presented in this dissertation aimed to clarify the mechanisms of self-assembly in a supramolecular scale. The LMOG molecules studied have a phenyl ring with a glycoside group bonded in one side and an alkyl chain bonded in the other part of the aromatic ring. The kinetic and structural characteristics of the gel formed in an aromatic solvent (para-xylene) and in a solvent donator of hydrogen bonding (propanol) were investigated. Therefore, the effects emerged from the polar-nonpolar balance of the LMGO molecule with 8, 4 and 4 methyl groups in the alkyl chain, as well as the solvation effect. The investigations were performed using the rotational and oscillatory rheology in dilute and concentrated regimes combined with the techniques of Scanning Electron Microscope (SEM), X-RAY diffraction and Dynamic Light Scattering (DLS) / Mestrado / Físico-Química / Mestre em Química

Polymer gels undergo the volume phase transition in response to an infinitesimal environmental change. This remarkable phenomenon results in many potential applications of polymer gels. This dissertation systematically investigates the chemical and physical properties of polymer gels. It is found that infrared radiation laser not only induces a volume phase transition in N-isopropylacrylamide (NIPA) gel, but also causes the gel to bend toward the laser beam. The transmission of visible laser light through a NIPA gel can also be controlled by adjusting the infrared laser power. A new class of environmentally responsive materials based on spatial modulation of the chemical nature of gels has been proposed and demonstrated. Three simple applications based on the modulated gels are presented: a bi-gel strip, a shape memory gel, and a gel hand. The bending of bi-gels has been studied as a function of temperature, acetone aqueous solution, and salt solution. As the polymer network concentration increases, the behavior of shear modulus of acrylamide (PAAM) gels deviates significantlyfromthe classical theory. The ionic NIPA gels undergo two sequential volume phase transitions: one occurs in dilute NaCl solution, the other occurs in concentrated NaCl solution. An interpenetrating polymer network (IPN) of PAAM--NIPA has also been synthesized using free radical polymerization. It is found that the IPN gels preserve the essential properties of individual components. The volume phase transition of the IPN gels can be triggered by multiple external stimuli including temperature, acetone concentration, and salt concentration.

Polymer gels undergo a volume phase transition in solvent in response to an infinitesimal environmental change. This remarkable phenomenon has resulted in many potential applications of polymer gels. The understanding of its mechanical properties has both scientific and technological importance. For this purpose, we have developed a novel method for measuring Poisson's ratio, which is one of the most important parameters determining the mechanical property of gels. Using this method, Poisson's ratio in N-isopropyacrylamide (NIPA) and polyacrylamide (PAAM) gels has been studied.

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