Contrasting relationship between macro- and microviscosity of the gelatin- and starch-based suspensions and gels

The problem of correlation between rheological properties in macro- and micro- scales of media with biopolymers of polypeptide (gelatin) and polysaccharide (starch) nature is investigated. The viscosity of the biopolymer solutions with concentrations 0.5–5 wt% was estimated by standard rotational rh...

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Bibliographic Details
Published in:Polymer bulletin (Berlin, Germany) Germany), 2016-12, Vol.73 (12), p.3421-3435
Main Authors: Gulnov, Dmitry V., Nemtseva, Elena V., Kratasyuk, Valentina A.
Format: Article
Language:English
Subjects:
Biopolymers
Characterization and Evaluation of Materials
Chemistry
Chemistry and Materials Science
Complex Fluids and Microfluidics
Dependence
Enzymes
Fluorescence
Gelatin
Gels
Glycerol
Measurement techniques
Organic Chemistry
Original Paper
Physical Chemistry
Polymer Sciences
Polymers
Polypeptides
Polysaccharides
Rheological properties
Rheology
Shear stress
Soft and Granular Matter
Spectrum analysis
Temperature dependence
Viscosity
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Summary:The problem of correlation between rheological properties in macro- and micro- scales of media with biopolymers of polypeptide (gelatin) and polysaccharide (starch) nature is investigated. The viscosity of the biopolymer solutions with concentrations 0.5–5 wt% was estimated by standard rotational rheometry technique and with fluorescent molecular rotor at 15–50 °C. Opposite trends were observed for relationship between microviscosity η m and macroviscosity η for two biopolymers: η m    η for starch solutions. The temperature dependence of η m followed the monoexponential decay law in all samples over the whole temperature range indicating insensitivity of microviscosity to gel mesh melting under heating. The dissimilarity of macro- and micro-rheological properties of gelatin and starch-containing media is discussed in terms of difference in architecture of the gels.
ISSN:0170-0839
1436-2449
DOI:10.1007/s00289-016-1664-9