STRUCTURE-PROPERTY RELATIONSHIPS IN FOOD BIOPOLYMER GELS AND SOLUTIONS
STRUCTURE-PROPERTY RELATIONSHIPS IN FOOD BIOPOLYMER GELS AND SOLUTIONS
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DOI：
10.1122/1.550610
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发表时间：
1995-11-01
影响因子：
3.3
通讯作者：
ROSSMURPHY, SB
中科院分区：
文献类型：
--
作者：
ROSSMURPHY, SB
本文回顾了作者及其合作者的实验室在过去15年中对生物聚合物（包括食品生物聚合物）溶液和凝胶的结构/性质关系的一般性主题所做的工作。在第一部分中，我们描述了小变形振荡测量如何使区分“纠缠网络”，“强”和“弱”凝胶，分别用作食品增稠剂，凝胶和稳定剂。在足够小的应变下，强凝胶和弱凝胶系统给出基本上相同的力学谱，其中G' > G“，并且两种模量在很大程度上与频率无关。然而，这两类材料的变形依赖性非常不同。在大变形下，强凝胶将破裂和失效，而弱凝胶流动而不破裂，但显示出固体（凝胶状）特性的恢复。在本文中，食品生物聚合物的各种类别的描述，和他们的流变学性质有关的结构差异。最后一部分对比了弱凝胶（黄原胶）和缠结溶液（瓜尔胶）的行为。这种区别是由它们各自的反应，在开始剪切实验证实。瓜尔胶溶液的行为与大多数其他聚合物溶液非常相似，而黄原胶溶液在低应变下显示出非常明显的过冲峰，以及非常长的峰过冲恢复时间。(C)1995年，美国流变学会。
This paper serves as a review of work performed in the author's and his collaborators' laboratories over the last 15 years on the general topic of structure/property relationships for biopolymer (including food biopolymer) solutions and gels. In the first part, we describe how small deformation oscillatory measurements have enabled a distinction to be made between ''entanglement networks,'' ''strong'' and ''weak'' gels used, respectively, as food thickeners, gels, and stabilizers. At small enough strains both strong and weak gel systems give essentially the same mechanical spectrum, with G' > G '', and with both moduli largely independent of frequency. However, the deformation dependence of these two classes of materials is very different. At large deformations strong gels will rupture and fail, while weak gels flow without fracture and but show recovery of solid (gel-like) character. In this paper the various classes of food biopolymers are described, and their theological properties related to differences in structure. The final part contrasts the behavior of a weak gel (xanthan gum) and entanglement solution (guar gum). This distinction is confirmed by their respective responses in start shear experiments. Guar solutions behave much like most other polymer solutions, whereas xanthan solutions show a very pronounced overshoot peak at low strains, and very long peak overshoot recovery times. (C) 1995 Society of Rheology.