The rheological properties and gelation kinetics of corn starch (CS)/bovine serum albumin (BSA) blends were investigated using the mass ratio of [CS]/[BSA] of 0, 0.5, 1, 2, and 3. The results from the temperature ramp and time sweep tests within linear viscoelastic regime showed a decrease in the gelation temperature (T_gel) and gelation time (t_gel) of the BSA with increasing the mass ratio of [CS]/[BSA]. A significant decrease in the T_gel and t_gel occurred at 5 wt.% BSA with [CS]/[BSA] = 3, where about 12 °C and 11 min drops in the T_gel and t_gel were recorded. At the molecular scale, the decrease in the T_gel and t_gel with increasing the mass ratio of [CS]/[BSA] was attributed to the breaking down of hydrogen bonding sites in the CS molecules with increasing temperature, and thereby allowing the hydroxyl group to engage in intermolecular hydrogen bonding with the BSA polar amino acid residues. The hydrogen bonding in addition to other non-covalent forces appeared to strengthen the microstructure of the CS/BSA gel as confirmed by the dynamic frequency sweep test. The frequency sweep test also showed that the value of the storage modulus (G′) at [CS]/[BSA] = 3 was about 10 to 10³ orders of magnitude larger than its value recorded for the pure BSA. Kinetically, the gelation process was well modelled by the temperature dependency of reaction rate constant as represented by the Arrhenius equation. If interpreted in terms of the energy required to attain the gel state, the addition of CS reduced the gel activation energy (E_a) to 153.90 kJ/-mol as against the original value of 268.55 kJ/mol that was observed for the BSA without CS.

中文翻译：

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玉米淀粉/牛血清白蛋白混合物的流变特性和胶凝动力学

[CS] / [BSA]的质量比为0、0.5、1、2和3，研究了玉米淀粉（CS）/牛血清白蛋白（BSA）混合物的流变特性和胶凝动力学。线性粘弹性范围内的温度上升和时间扫描测试显示，随着[CS] / [BSA]的质量比增加，BSA的胶凝温度（T _gel）和胶凝时间（t _gel）降低。在A显著下降Ť_凝胶和吨_凝胶发生在与[CS] 5重量％BSA /〔BSA〕= 3，其中约12℃和11分钟的滴Ť_凝胶和吨_胶的记录。在分子尺度上，[CS] / [BSA]的质量比增加的T_凝胶和t_凝胶归因于温度升高导致CS分子中氢键键合点断裂，从而使羟基与C分子间的氢键键合。 BSA极性氨基酸残基。动态频率扫描测试证实，除其他非共价作用力外，氢键似乎增强了CS / BSA凝胶的微观结构。扫频测试还表明，在[CS] / [BSA] = 3时的储能模量（G '）的值约为10到10 ³比纯BSA记录的值大几个数量级。从动力学上说，凝胶化过程通过反应速率常数的温度依赖性进行了很好的建模，如Arrhenius方程所示。如果以达到凝胶状态所需的能量来解释，则CS的添加将凝胶活化能（E _a）降低至153.90 kJ / mol，而不含BSA的BSA观察到的原始值为268.55 kJ / mol。 CS。