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Structure-fracture measurements of particulate gels
SIK – Institutet för livsmedel och bioteknik.
SIK – Institutet för livsmedel och bioteknik.
SIK – Institutet för livsmedel och bioteknik.
2004 (English)In: Journal of Materials Science, ISSN 0022-2461, E-ISSN 1573-4803, Vol. 39, no 21, 6473-6482 p.Article in journal (Refereed)
Abstract [en]

Images on a micron scale and the stress-strain behaviour of gel structures during tension were simultaneously recorded in real time using a mini fracture cell under the confocal laser scanning microscope (CLSM). ?-lactoglobulin gels tailor-made to vary in density, connectivity, thickness of strands and size of aggregates and clusters were used as a food model system. Amylopectin and gelatin were used to generate different types of ?-lactoglobulin network microstructures and also as a second continuous phase. Both rheological and structural differences in fragility between ?-lactoglobulin gels were verified according to the density of their aggregated network structure. A dense gel has a more brittle behaviour where the clusters are rigid and the crack propagates smoothly compared to a gel with an open network structure, which has a discontinuous crack growth, via a winding pathway around clusters, and also break-up of the pores far from the crack tip. Differences in the stretchability of the aggregated ?-lactoglobulin structure, induced by addition of amylopectin solution, were proved and related to differences in stress-strain behaviour and crack propagation. Gelatin gels in the pores between the ?-lactoglobulin clusters do not affect the structure of the ?-lactoglobulin network but make the fracture fragile giving a smooth fracture surface, cause continuous crack growth and fracture propagation through ?-lactoglobulin clusters. This is a consequence of that the mixed gel follows the behaviour of the gelatin gel when the gelatin phase is stronger than the ?-lactoglobulin network. © 2004 Kluwer Academic Publishers.

Place, publisher, year, edition, pages
2004. Vol. 39, no 21, 6473-6482 p.
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-9006DOI: 10.1023/B:JMSC.0000044885.01345.a5OAI: oai:DiVA.org:ri-9006DiVA: diva2:966880
Available from: 2016-09-08 Created: 2016-09-08Bibliographically approved

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