Ultrasonic study of the gelation of gelatin: Phase diagram, hysteresis and kinetics
Ultrasonic study of the gelation of gelatin: Phase diagram, hysteresis and kinetics
复制标题
DOI：
10.1016/j.foodhyd.2011.04.016
复制
发表时间：
2012-01-01
影响因子：
10.7
通讯作者：
Povey, M. J. W.
中科院分区：
文献类型：
--
作者：
Parker, N. G.;Povey, M. J. W.
我们绘制了水中食用级明胶的超声波（8 MHz）速度和衰减，探索了温度，浓度和时间的关键依赖关系。通过流变学测量证实的溶胶-凝胶转变的超声特征以及低浓度下不完全的凝胶形成，使得能够构建该系统的相图。灵敏度也证明了凝胶形成和熔化的动力学，以及循环温度扫描后的相关滞后效应。此外，简单的声学模型的溶胶和凝胶状态，使估计的声速和明胶的可压缩性。我们的结果证明了超声测量在表征明胶水凝胶的结构和粘弹性方面的潜力。(C)2011爱思唯尔有限公司保留所有权利。
We map the ultrasonic (8 MHz) speed and attenuation of edible-grade gelatin in water, exploring the key dependencies on temperature, concentration and time. The ultrasonic signatures of the sol-gel transition, confirmed by rheological measurements, and incomplete gel formation at low concentrations, enable a phase diagram of the system to be constructed. Sensitivity is also demonstrated to the kinetics of gel formation and melting, and associated hysteresis effects upon cyclic temperature sweeps. Furthermore, simple acoustic models of the sol and gel state enable estimation of the speed of sound and compressibility of gelatin. Our results demonstrate the potential of ultrasonic measurements to characterise the structure and visco-elasticity of gelatin hydrogels. (C) 2011 Elsevier Ltd. All rights reserved.