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Comparison of concentration dependence of mechanical modulus in two biopolymer gel systems using scaling analysis |
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| Authors: | Hakjung Kim Byong Yong Kim Sundaram Gunasekaran Jae Won Park Won Byong Yoon |
| Affiliation: | 1. Department of Food Engineering, College of Life Science, Kyung Hee University, Yongin, 446-701, Korea 2. Food and Bioprocess Engineering Laboratory, Department of Biological Systems Engineering, University of Wisconsin-Madison, 460 Henry Mall, Madison, WI, 53706, USA 3. Seafood Laboratory and Department of Food Science and Technology, Oregon State University, 2001 Marine Drive, Astoria, OR, 97103, USA 4. Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon, 200-701, Korea 5. Agriculture and Life Science Research Institute, Kangwon National University, Chuncheon, 200-701, Korea |
| Abstract: | Concentration dependence of mechanical modulus of two biopolymer systems, i.e., xanthan-locust bean (X/L) mixture and fish muscle protein (surimi) was evaluated and compared at a wide range of polymer concentrations. A small amplitude oscillatory shear test was performed to measure changes in storage (G′) modulus during gelation and after gelation. Critical concentration (Cc) of the X/L mixture and surimi gel was determined to be 0.15 g/100 mL of solvent and 2.04 g/100 g of solvent, respectively. Reduced concentration (CR=CL/Cc) was used to compare the power-law dependence of modulus of the two systems. The elasticity exponent of the X/L mixture and surimi gel was determined to be 2.4 and 1.97, respectively. The concentration dependence of two biopolymer gel systems such as physical gels (X/L) and chemicals gels (fish muscle protein) theoretically demonstrated that the difference of flexibility of junctions in the networks might distinguish the elasticity of each gel. |
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