Measurement of the rheology of polysaccharide gels by penetration
Measurement of the rheology of polysaccharide gels by penetration
复制标题
通过渗透法测量多糖凝胶的流变性
DOI：
10.1016/s0144-8617(98)00113-1
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发表时间：
1999
影响因子：
11.2
通讯作者：
J. Smewing
中科院分区：
文献类型：
--
作者：
C. Gregson;S. Hill;J. Mitchell;J. Smewing
对于藻酸盐、角叉菜胶和明胶凝胶，确定了穿透深度、探针半径和凝胶深度对根据 Oakenfull 等人 1988 年的方法根据穿透计算的剪切模量的影响。对于所有三种凝胶，发现计算的模量与短距离（<5mm）的穿透距离无关，并且与凝胶深度无关（只要凝胶深度不小）。然而，对于多糖凝胶，计算的模量取决于探针半径，而对于明胶凝胶，计算的模量与半径无关。这表明，与明胶相比，使用这种方法通过市售质构分析仪可测量的力进行渗透实验来获得藻酸盐和角叉菜胶凝胶的基本模量是无效的。
The influence of penetration depth, probe radius and gel depth on the shear modulus calculated from penetration by the method of Oakenfull et al., 1988 was determined for alginate, carrageenan and gelatin gels. For all three gels it was found the calculated modulus was independent of penetration distance at low distances (<5mm) and independent of gel depth provided this was not small. For the polysaccharide gels, however, the calculated modulus depended on probe radius whereas for gelatin gels it was radius independent. This suggested that, in contrast to gelatin, the use of this approach to obtain fundamental moduli for alginate and carrageenan gels from penetration experiments at forces measurable with commercially available Texture Analysers is invalid.