Abstract Lemon peel fibers were obtained using different processing conditions (pH, addition of salts, mechanical processing and storage), they showed distinctly different viscoelastic properties when dispersed in an aqueous solution. In order to gain insight in the mechanism underlying their texturizing properties, the volume occupation in dispersion was determined through small molecule diffusion experiments and the swelling volume was measured by a conventional method. Based on the diffusion coefficient of glucose as a function of fiber concentration, the hydration value and volume occupancy of differently functionalized fibers were calculated. The diffusion based volume occupancy and the swelling volume were related with the fiber suspension microstructure and its rheological properties. High pressure homogenization (HPH) improved the viscoelastic properties, mainly due to an increase of the swelling volume. Salt addition and pH influenced the hydration value, the swelling volume and viscoelastic properties. These results show that the texturizing properties of lemon peel fibers induced by HPH, are mainly determined by the extent of swelling and network formation rather than an increased fiber hydration value.

中文翻译：

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基于微观结构、水合值和溶胀体积更好地理解悬浮中功能化柠檬皮纤维的粘弹性

摘要 柠檬皮纤维是在不同的加工条件下（pH 值、盐的添加、机械加工和储存）获得的，当分散在水溶液中时，它们显示出明显不同的粘弹性。为了深入了解其纹理化特性的机制，通过小分子扩散实验确定分散体中的体积占用，并通过常规方法测量溶胀体积。基于作为纤维浓度函数的葡萄糖扩散系数，计算不同功能化纤维的水合值和体积占有率。基于扩散的体积占有率和溶胀体积与纤维悬浮微结构及其流变性能有关。高压均质 (HPH) 改善了粘弹性，主要是由于溶胀体积的增加。盐的添加和 pH 值影响水合值、溶胀体积和粘弹性。这些结果表明，由 HPH 引起的柠檬皮纤维的组织化特性主要取决于溶胀和网络形成的程度，而不是纤维水化值的增加。