Work is devoted to the establishment of new fundamental laws that characterize the relationship between the structure, rheology and colloid-chemical properties of structured systems - highly concentrated emulsions as hydrogels. Mixtures of biopolymers - gelatin with polysaccharides (chitosan, alginates, carrageenan) derived from marine hydrobionts have been used as emulsion stabilizers. The highly concentrated emulsions are considered as hydrogels, including microparticles (droplets) of oil. Mechanism of structure formation in such systems has been investigated. The new ideas about the formation of supramolecular structures in the multicomponent systems, determining the nature of the sol-gel transition of biopolymers at concentrations above the threshold of gelation are discussed. The thermostability of mixed biopolymers’ gelled systems having fundamental importance is considered.
The main goal is to create methods of directed structural morphology control of gel-like emulsion network and their rheological (viscoelastic) properties by changing the composition (in particular, gelatin/polysaccharide ratio) of the multicomponent systems, including the introduction of micro-heterogeneous agents. Solution of this problem contributes to the development of innovative food technologies aimed at sustainable use of bioresources. These technologies, in particular, would solve the problem of replacing gelatin derived from animals by fish gelatin and polysaccharides of marine origin.
Aqueous dispersions of biopolymers, the formation of polyelectrolyte complexes of gelatin with ionic polysaccharides have been studied. The structure and rheological properties highly concentrated emulsions stabilized by mixtures of gelatin with polysaccharides (chitosan, alginate, carrageenan) of marine origin were investigated.
This work was supported by the Russian Foundation for Basic Research (project № 14-08-98811 r_Sever_a).
derkachsr@mstu.edu.ru
