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Updated: May 21, 2026

Fabricating Superhydrophobic Polymeric Materials for Biomedical Applications
Published on: August 28, 2015
The role of polysaccharide ionic character in modulating lubrication behavior of WPI-based composite hydrocolloids
Pingping Tan1, Yuanbo Zhong1, Zhen Zhang1
1College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
Abstract:
Texture and mouthfeel are crucial for sensory perception of foods during oral processing. Despite that various polysaccharides are commonly used in food formulations, the influence of properties on oral sensation remains poorly understood. This study examined how polysaccharide ionic characteristics affect the mouthfeel of whey protein isolate (WPI) systems. Three polysaccharides (κ-carrageenan, konjac glucomannan, and chitosan) were added to WPI solutions with or without artificial saliva. Rheological and tribological measurements, including experiments with artificial saliva, revealed that polysaccharides increased viscosity and reduced friction, with saliva modulating these effects through dilution and mucin interactions. Experimental data showed that the positively-charged WPI-chitosan system formed an effective lubricating film with mucins, yielding minimal friction. Conversely, systems with neutral/anionic polysaccharides provided lower lubricating efficiency via hydrophobic and steric interactions, highlighting the critical role of ionic properties in oral lubrication for protein-based beverage design.
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