Water-binding capacity and viscosity of Australian sweet lupin kernel fibre under in vitro conditions simulating the human upper gastrointestinal tract

There is currently little understanding of the physicochemical properties in the human gastrointestinal tract of Australian sweet lupin (Lupinus angustifolius) kernel fibre (LKF), a novel food ingredient with potential for the fibre enrichment of foods such as baked goods. Since physicochemical properties of dietary fibres have been related to beneficial physiological effects in vitro, this study compared water-binding capacity and viscosity of LKF with that of other fibres currently used for fibre-enrichment of baked goods, under in vitro conditions simulating the human upper gastrointestinal tract. At between 8.47 and 11.07g water/g dry solids, LKF exhibited water-binding capacities that were significantly higher (P<0.05) than soy fibre, pea hull fibre, cellulose and wheat fibre at all of the simulated gastrointestinal stages examined. Similarly, viscosity of LKF was significantly higher (P<0.05) than that of the other fibres at all simulated gastrointestinal stages. The relatively high water-binding capacity and viscosity of LKF identified in this study suggests that this novel fibre ingredient may elicit different and possibly more beneficial physiological effects in the upper human gastrointestinal tract than the conventional fibre ingredients currently used in fibre-enriched baked goods manufacture. We are now performing human studies to investigate the effect of LKF in the diet on health-related gastrointestinal events.

Low viscosity ionic liquids based on organic salts of the dicyanamide anion

New families of salts viz. quaternary ammonium, N-alkyl-N-methylpyrrolidinium or 1-alkyl-3-methylimidazolium dicyanamides, Cat⁺N(CN)₂⁻, are low melting compounds, most being liquid at rt, water-miscible and have low (for ionic liquids) viscosity at rt, e.g.η = 21 cP for 1-ethyl-3-methylimidazolium dicyanamide.

Molecular organization and viscosity of a thin film of molten polymer between two surfaces as probed by force measurements

Measurements are presented of the force between two molecularly smooth mica surfaces immersed in liquid poly(dimethylsiloxane) (Dow Corning 200 of nominal viscosity 50 cS) over a range of film thicknesses from 3 to 200 nm. There is a repulsion, attributed to conformational restrictions, when the polymer molecules are confined to a gap less than about 15 nm thick. In extremely thin films (<5 nm) the force is an oscillatory function of thickness with a repeat spacing corresponding to the width of the polymer molecule, which suggests that the polymer segments are arranged in layers near the solid surfaces. Dynamic force measurements show that the polymer has a viscosity equal to its bulk value even in very thin films, but a region next to each surface, only about one radius of gyration thick, does not flow. Saturation of the polymer with water destabilizes the film when it is very thin.

Preparation of constant viscosity natural rubber with mercaptan

Constant viscosity natural rubber has been prepared using mercaptan. The accelerated storage tests indicate that the storage hardening phenomenon of natural rubber can be inhibited by mercaptan. The amount of mercaptan (2-mercaptobenzothiazole) of 0.14 phr is sufficient to prepare constant viscosity natural rubber and the storage hardening numbers of constant viscosity NR in both Mooney viscosity and Wallace plasticity are less than 4. The processing properties and anti-oxidative behavior of CV-NR can be improved, although the mechanical properties of vulcanizates decreased slightly as compared to those of natural rubber. The results further support the hypothesis that the abnormal groups in natural rubber molecules are aldehyde groups and are responsible for the hardening of natural rubber.