| Home > Publications database > Wet spinning of sodium carboxymethyl cellulose–sodium caseinate hydrogel fibres: relationship between rheology and spinnability |
| Journal Article | IMPULSE-2025-00073 |
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2025
Royal Soc. of Chemistry
London
Please use a persistent id in citations: doi:10.1039/D4SM00705K
Abstract: Mimicking the fibrous structures of meat is a significant challenge as natural plant protein assemblies lack the fibrous organisation ubiquitous in mammalian muscle tissues. In this work, wet-spun hydrogel fibres resembling the anisotropic fibrous microstructure of meat are fabricated using carboxymethyl cellulose as a model polysaccharide and sodium caseinate as a model protein which are crosslinked using 1-ethyl-3-(3-dimethylaminopropyl)carbodiimide (EDC). Hydrogels and spun fibres were characterised using a combination of rheology (shear, oscillatory, and extensional), microscopy (light, polarised, and fluorescence), rheo-NMR, and X-ray diffraction. Examination of structuring behaviour under shear uncovered a relationship between enhanced biopolymer orientation along the fibre axis and a viscoelastic time-dependent ageing window for optimal hydrogel spinnability. This study provides novel rheological and structural insights into mechanisms of protein-polysaccharide assembly that may prove instrumental for development of tuneable fibres for applications in plant-based foods, tissue engineering, and biomaterials.
Keyword(s): Polymers, Soft Nano Particles and Proteins (1st) ; Chemistry (2nd) ; Industrial Application (2nd) ; Materials Science (2nd) ; Soft Condensed Matter (2nd)
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