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Comparison of concentration dependence of mechanical modulus in two biopolymer gel systems using scaling analysis

机译：使用比例分析比较两种生物聚合物凝胶系统中机械模量的浓度依赖性

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摘要

Concentration dependence of mechanical modulus of two biopolymer systems, i.e., xanthan-locust bean (X/L) mixture and fish muscle protein (surimi) was evaluated and compared at a wide range of polymer concentrations. A small amplitude oscillatory shear test was performed to measure changes in storage (G′) modulus during gelation and after gelation. Critical concentration (Cc) of the X/L mixture and surimi gel was determined to be 0.15 g/100 mL of solvent and 2.04 g/100 g of solvent, respectively. Reduced concentration (CR=CL/Cc) was used to compare the power-law dependence of modulus of the two systems. The elasticity exponent of the X/L mixture and surimi gel was determined to be 2.4 and 1.97, respectively. The concentration dependence of two biopolymer gel systems such as physical gels (X/L) and chemicals gels (fish muscle protein) theoretically demonstrated that the difference of flexibility of junctions in the networks might distinguish the elasticity of each gel.
机译：在广泛的聚合物浓度范围内，评估并比较了两种生物聚合物系统（即黄原-刺槐豆（X / L）混合物和鱼肌蛋白（鱼糜））的机械模量对浓度的依赖性。进行小振幅振荡剪切试验以测量胶凝过程中和胶凝后储能模量（G'）的变化。 X / L混合物和鱼糜凝胶的临界浓度（Cc）分别确定为0.15 g / 100 mL溶剂和2.04 g / 100 g溶剂。使用降低的浓度（CR = CL / Cc）比较两个系统的模量的幂律依赖性。 X / L混合物和鱼糜凝胶的弹性指数分别确定为2.4和1.97。两种生物聚合物凝胶系统（例如物理凝胶（X / L）和化学凝胶（鱼肌肉蛋白））的浓度依赖性理论上表明，网络中连接处的柔韧性差异可能会区分每种凝胶的弹性。

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  • 来源
    《Food Science and Biotechnology》 |2013年第6期|1601-1606|共6页
  • 作者

    Hakjung Kim; Byong Yong Kim; Sundaram Gunasekaran; Jae Won Park; Won Byong Yoon;

  • 作者单位

    Department of Food Engineering College of Life Science Kyung Hee University">(1);

    Department of Food Engineering College of Life Science Kyung Hee University">(1);

    Food and Bioprocess Engineering Laboratory Department of Biological Systems Engineering University of Wisconsin-Madison">(2);

    Seafood Laboratory and Department of Food Science and Technology Oregon State University">(3);

    Department of Food Science and Biotechnology College of Agriculture and Life Science Kangwon National University">(4);

    Agriculture and Life Science Research Institute Kangwon National University">(5);

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  • 正文语种 eng
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  • 关键词

    surimi, xanthan and locust bean; gel; concentration dependence; elastic exponent;

    机译：鱼糜;黄原胶和刺槐豆;凝胶;浓度依赖性弹性指数;

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