Impact of the particle-polymer interface on small- and large-scale deformation response in protein- and carbohydrate-based food matrices.

Interfaces are important regarding the mechanical behavior of foods. In particle-polymer-based food systems, the rheological effect of interface characteristics between microscopic particles and viscoelastic polymers is controversial. By using a new approach of presenting defined glass beads surfaces, which imitate functional groups of starch particle surfaces, the adhesiveness and the adsorption mechanism between particle and polymeric food matrix (protein-/carbohydrate-based) can be controlled. The combination of defined particle-polymer interfaces with a comprehensive rheological analysis gives new insights into the effect of particle-polymer interfaces on the mechanical properties of food. Independent of the matrix-type, non-adhesive particles show the strongest network at low stress (protein-based: network strength Af = 2.02 ± 0.16 ∗ 104 Pas1/z), but the fastest network breakdown under higher stress (fracture strain protein-based 4.40 ± 0.08). Adhesive particles behave inverse (Af = 1.02 ± 0.24 *104 Pas1/z; fracture strain 5.38 ± 0.32). Consequently, particle supplemented protein-/carbohydrate-based matrices have properties similar to particle reinforced rubbers and exhibit a more or less pronounced Payne effect depending on the adhesiveness. Besides the adhesiveness, the adsorption mechanism affects the deformation behavior of particle-polymer based system. The highly adhesive but unspecific adsorption of carbohydrate-based polymers at cyano-functionalized surfaces shows a similar relaxation behavior as non-adhesive surface functionalization.