Structure-fracture measurements of particulate gels

• Published in: Journal of materials science Vol. 39; no. 21; pp. 6473 - 6482
• Main Authors: ÖHGREN, C, LANGTON, M, HERMANSSON, A.-M
• Format: Journal Article
• Language: English
• Published: Heidelberg Springer 01.11.2004; Springer Nature B.V
• Subjects: Biological and medical sciences; Clusters; Crack propagation; Crack tips; Density; Food Engineering; Food industries; Fracture mechanics; Fracture surfaces; Fragility; Fundamental and applied biological sciences. Psychology; Gelatin; Gels; General aspects; Lactoglobulin; Livsmedelsteknik; Materials science; Rheological properties; Strain; Stress propagation; Stress-strain relationships; Stretchability
• ISSN: 0022-2461; 1573-4803; 1573-4803
• DOI: 10.1023/B:JMSC.0000044885.01345.a5

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). β-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 β-lactoglobulin network microstructures and also as a second continuous phase.Both rheological and structural differences in fragility between β-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 β-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 β-lactoglobulin clusters do not affect the structure of the β-lactoglobulin network but make the fracture fragile giving a smooth fracture surface, cause continuous crack growth and fracture propagation through β-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 β-lactoglobulin network.