Strain hardening and fracture of heat-set fractal globular protein gels

被引:47
|
作者
Pouzot, M [1 ]
Nicolai, T [1 ]
Benyahia, L [1 ]
Durand, D [1 ]
机构
[1] Univ Maine, CNRS, UMR, F-72085 Le Mans 9, France
关键词
D O I
10.1016/j.jcis.2005.06.074
中图分类号
O64 [物理化学(理论化学)、化学物理学];
学科分类号
070304 ; 081704 ;
摘要
Non-linear mechanical behavior at large shear deformation was been investigated for heat-set beta-lactoglobulin gels at pH 7 and 0.1 M NaCl using both oscillatory shear and shear flow. These gels have a self-similar structure at length scales smaller than the correlation length of the gel with fractal dimension d(f) = 2. Strain hardening is observed that can be well described using the model proposed by Gisler et al. [T.C. Gisler, R.C. Ball, D.A. Weitz, Phys. Rev. Let. 82 (1999) 1064] for fractal colloidal gels. The increase of the shear modulus normalized by the low strain value (GO) is independent of Go. For weak gels the elasticity increases up to a factor of ten, while for strong gels the increase is very small. At higher deformation irreversible fracture occurs, which leads eventually to macroscopic failure of the gel. For weak gels formed at low concentrations the deformation at failure is about 2, independent of the shear modulus. For strong gels fracture occurs at approximately constant stress (2 x 10(3) Pa). (c) 2005 Elsevier Inc. All rights reserved.
引用
收藏
页码:376 / 383
页数:8
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