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首页> 外文期刊>Food Hydrocolloids >The impact of model rigid fillers in acid-induced sodium caseinate/xanthan gum cooperative protein gels
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The impact of model rigid fillers in acid-induced sodium caseinate/xanthan gum cooperative protein gels

机译：模型刚性填料在酸性诱导酸钠/黄原胶合作蛋白凝胶中的影响

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摘要

This work evaluates the impact of model rigid fillers on the deformation and fracture behavior of acid-set sodium caseinate/xanthan gum (NaCas/XG) mixed biopolymer gels. Glass microspheres of varying size ranges were used as idealized filler particles. The large deformation elastic modulus showed a power law scaling behavior with increasing filler volume fraction ((phi(f)) for all fillers. The magnitude of this response was strongly dependent on filler size, as decreasing filler diameter produced a higher scaling exponent. For the smallest fillers tested (8 mu m), the presence of amino functional groups on the filler surface produced a further increase in the scaling behavior. The stark increase in elastic modulus indicates the microspheres behaved as active fillers which bound to the electrostatically-induced cooperative gel network. The fracture strain (epsilon(r)*) of both the neat and amino-coated 8 mu m microspheres showed an abrupt decrease at low phi(f), which roughly followed the theoretically expected response proposed by Nielsen. In contrast, the larger fillers (90 mu m and 180 mu m) produced a roughly linear decrease in epsilon(r)* with increasing filler loading. Above a threshold values of (phi(f) similar to 0.15, the fracture stress ((sigma(r)*) displayed a power law scaling behavior, with the effect of filler size and surface chemistry analogous to that seen for the elastic modulus. Water loss results correlated well with the increase in mechanical strength, and T-2 relaxometry suggested the hydrophilic fillers reduce water mobility within the gel network. These results indicate that the effect of filler size and surface chemistry can be used to modulate the large deformation and fracture mechanics of particle-filled food gels. This work adds to the growing body of literature on developing a more fundamental understanding of foods as composite soft materials.
机译：这项工作评估了模型刚性填料对酸静量量酪蛋白酸钠/黄原胶（NaCAS / XG）混合生物聚合物凝胶的变形和断裂行为的影响。不同尺寸范围的玻璃微球被用作理想化的填料颗粒。大变形弹性模量显示了填料填料体积分数的增加（（PHI（F））的动力法缩放行为。这种反应的大小强烈依赖于填充物尺寸，因为填充剂直径降低产生更高的缩放指数。对于测试的最小填料（8μm），填料表面上的氨基官能团的存在产生了缩放行为的进一步增加。弹性模量的缺点增加表明微球表现为与静电诱导的合作的活性填料表现为有源填充物凝胶网络。整洁和氨基涂覆的8μMm微球的断裂菌株（ε（R）*）显示出低pHI（f）的突然减少，其大致遵循尼尔森提出的理论预期的响应。相比之下，较大的填料（90μm和180μmm）在填料载荷增加时产生大致线性减少ε（r）*。高于（Phi（f）的阈值（类似于0.15，fra培养压力（（Sigma（R）*）显示了电力法缩放行为，具有填充尺寸和表面化学类似于针对弹性模量的影响。水分损失结果随着机械强度的增加而良好相关，而T-2弛豫表明亲水填料降低了凝胶网络内的水迁移率。这些结果表明，填料尺寸和表面化学的效果可用于调节颗粒填充食物凝胶的大变形和断裂力学。这项工作增加了越来越多的文学体系，即在为复合软材料制定对食品的更重要理解。

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