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Morphology and mechanical properties of soy protein scaffolds made by directional freezing

机译:定向冷冻制备大豆蛋白支架的形貌和力学性能

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Directional freezing and freeze-drying techniques were used to make robust soy protein scaffolds. The development of the morphology and mechanical properties of the scaffolds with fabrication conditions such as solution concentration and freeze temperature was studied in detail. Directional freezing produced anisotropic morphological features in the soy protein scaffolds, which produced differences between the mechanical properties in the freeze direction and the direction perpendicular to it. The evolution of the scaffold morphology started from the fibrillar columns, which widened to become layers and which then grew regularly spaced ridges normal to the layers, which eventually fused to form a highly anisotropic foam structure. Suitable soy protein solutions for making the scaffolds were prepared with guanidine hydrochloride and dithiothreitol, and the viscosity-concentration relations showed that the soy protein behaved consistently as a good polymer solution over the concentration range used for the scaffolds.
机译:定向冷冻和冷冻干燥技术用于制备坚固的大豆蛋白支架。详细研究了支架的形貌和力学性能随制造条件(如溶液浓度和冷冻温度)的发展。定向冷冻在大豆蛋白支架中产生了各向异性的形态学特征,这在冷冻方向和垂直于其的方向上产生了机械性能的差异。支架形态的演变始于原纤维柱,其逐渐变宽成为层,然后沿垂直于层的方向规则地间隔开的山脊生长,最终融合形成高度各向异性的泡沫结构。用盐酸胍和二硫苏糖醇制备用于制备支架的合适的大豆蛋白溶液,并且粘度-浓度关系表明,在用于支架的浓度范围内,大豆蛋白始终表现为良好的聚合物溶液。

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