How Mucilage and EPS Shape the Spatial Configuration of the Liquid

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How Mucilage and EPS Shape the Spatial Configuration of the Liquid

Geophysical Research Abstracts Vol. 21, EGU2019-5189, 2019 EGU General Assembly 2019 © Author(s) 2019. CC Attribution 4.0 license. How mucilage and EPS shape the spatial configuration of the liquid phase in the rhizosphere and other soil hotspots Andrea Carminati, Pascal Benard, Judith Schepers, and Mohsen Zarebanadkouki University of Bayreuth, Chair of Soil Physics, Bayreuth, Germany ([email protected]) Plant roots and bacteria are capable of altering their local soil environment by releasing a diverse, highly polymeric blend of substances (e.g. extracellular polymeric substances EPS and mucilage). Despite the importance of EPS and mucilage for plants and microorganisms is well accepted, the physical mechanisms by which EPS and mucilage interact with the soil matrix and determine the soil water dynamics remain unclear. High-resolution X-ray CT revealed that upon drying in porous media mucilage and EPS form one-dimensional filaments and two-dimensional interconnected structures spanning across multiple pores. Unlike water, these mucilage and EPS structures connecting soil particles did not break up upon drying, which is explained by the high viscosity and low surface tension of EPS and mucilage. During drying the polymers are progressively stretched and their viscosity exponentially increases until a critical point when the polymers can no longer follow the receding air-liquid interface. At this critical point the polymers start to behave as a solid matrix that enhances the soil water retention and connectivity of the liquid phase. A model is introduced to predict the formation these one- and two-dimensional polymer structures in drying porous media. Viscosity of the soil solution, drying rate and specific soil surface are the key parameters determining the transition from one- to two-dimensional structures. The model also explains the apparent hysteresis in the relation between water content and water potential in soils embedded with root mucilage. We propose that the release of viscous polymeric substances and the consequent creation of a network bridging the soil pore space represent a universal strategy of plants and bacteria to engineer their own soil micro-hydrological niches where stable conditions for life are preserved..

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Food & Function View Article Online PAPER View Journal | View Issue Chia seed mucilage – a vegan thickener: isolation, tailoring viscoelasticity and rehydration Cite this: Food Funct., 2019, 10, 4854 Linda Brütsch, Fiona J. Stringer, Simon Kuster, Erich J. Windhab and Peter Fischer * Chia seeds and their mucilage gels provide a nutritionally and functionally promising ingredient for the food and pharmaceutical industry. Application and utilization of the gel remain limited due to the tightly adhesion of the mucilage to the seeds, which affects the organoleptic properties, control of concen- tration and structuring possibilities. To exploit the full potential of chia mucilage gels as a functional ingre- dient calls for separation and purification of the gel. Herein, the gel was extracted by centrifugation and characterized rheologically and microscopically to link the viscoelastic properties to the structural pro- perties. Subsequently, the gel was dried employing three different methods for facilitated storage and prolonged shelf life. The dried gels were readily soluble and its viscoelastic properties were fully regener- Creative Commons Attribution 3.0 Unported Licence. ated upon rehydration demonstrating its potential to envisage industrial applications. The viscoelastic chia mucilage demonstrated shear-thinning behavior with complete relaxation upon stress removal. The gel’s Received 26th January 2018, elasticity was enhanced with increasing mucilage concentration resulting in a highly tunable system. The Accepted 13th July 2019 extractable and rehydratable functional chia gel is a viable candidate as additive for the development of DOI: 10.1039/c8fo00173a products requiring specific viscoelastic properties. Addition of the gel enhances the nutritional profile rsc.li/food-function without interfering with the organoleptic properties.
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