Firoozmand Hassan, Murray Brent S, Dickinson Eric
Procter Department of Food Science, University of Leeds, Leeds LS2 9JT, United Kingdom.
Langmuir. 2007 Apr 10;23(8):4646-50. doi: 10.1021/la063664g. Epub 2007 Mar 3.
Using confocal microscopy and small-deformation rheology, we demonstrate the formation of stable thermoreversible gelatin-based gels with colloidal fractal-type microstructure. The opaque particle gels were made by cooling of transparent mixed aqueous solutions of gelatin (1-3 wt %) and starch (7 wt %) from 40 to 24 degrees C. The mechanism involves starch-induced gelatin self-association into phase-separated gelatin-rich microgel particles, followed by diffusion-limited cluster aggregation into a particle gel network.
利用共聚焦显微镜和小变形流变学，我们证明了具有胶体分形型微观结构的稳定热可逆明胶基凝胶的形成。不透明颗粒凝胶是通过将明胶（1-3 wt%）和淀粉（7 wt%）的透明混合水溶液从40℃冷却至24℃制成的。其机制包括淀粉诱导明胶自缔合形成相分离的富含明胶的微凝胶颗粒，随后通过扩散限制的簇聚集成颗粒凝胶网络。
