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Rheology of protein-stabilised emulsion gels envisioned as composite networks 1- Comparison of pure droplet gels and protein gels.
Journal of Colloid and Interface Science ( IF 9.9 ) Pub Date : 2020-07-05 , DOI: 10.1016/j.jcis.2020.05.004
Marion Roullet 1 , Paul S Clegg 2 , William J Frith 3
Affiliation  

Hypothesis

Protein-stabilised emulsion gels can be studied in the theoretical framework of colloidal gels, because both protein assemblies and droplets may be considered as soft colloids. These particles differ in their nature, size and softness, and these differences may have an influence on the rheological properties of the gels they form.

Experiments

Pure gels made of milk proteins (sodium caseinate), or of sub-micron protein-stabilised droplets, were prepared by slow acidification of suspensions at various concentrations. Their microstructure was characterised, their viscoelasticity, both in the linear and non-linear regime, and their frequency dependence were measured, and the behaviour of the two types of gels was compared.

Findings

Protein gels and droplet gels were found to have broadly similar microstructure and rheological properties when compared at fixed volume fraction, a parameter derived from the study of the viscosity of the suspensions formed by proteins and by droplets. The viscoelasticity displayed a power law behaviour in concentration, as did the storage modulus in frequency. Additionally, strain hardening was found to occur at low concentration. These behaviours differed slightly between protein gels and droplet gels, showing that some specific properties of the primary colloidal particles play a role in the development of the rheological properties of the gels.



中文翻译:

设想为复合网络的蛋白质稳定化乳液凝胶的流变学1-纯液滴凝胶和蛋白质凝胶的比较。

假设

可以在胶体凝胶的理论框架内研究蛋白质稳定的乳液凝胶,因为蛋白质组装体和液滴均可被视为软胶体。这些颗粒的性质,大小和柔软度不同,这些差异可能会影响它们形成的凝胶的流变特性。

实验

通过缓慢酸化各种浓度的悬浮液,可以制备由牛奶蛋白(酪蛋白酸钠)或亚微米蛋白稳定液滴制成的纯凝胶。表征了它们的微观结构,在线性和非线性状态下的粘弹性,并测量了它们的频率依赖性,并比较了两种凝胶的行为。

发现

当以固定的体积分数进行比较时,发现蛋白质凝胶和液滴凝胶具有广泛相似的微观结构和流变性,这是研究蛋白质和液滴形成的悬浮液粘度的参数。粘弹性在浓度上表现出幂律特性,在频率上也显示出储能模量。另外,发现在低浓度下发生应变硬化。这些行为在蛋白质凝胶和液滴凝胶之间略有不同,表明初级胶体颗粒的某些特定性质在凝胶流变性质的发展中起作用。

更新日期:2020-07-05
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