Fractal-type particle gel formed from gelatin + starch solution.
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.
Firoozmand
Hassan
H
Procter Department of Food Science, University of Leeds, Leeds LS2 9JT, United Kingdom.
Murray
Brent S
BS
Dickinson
Eric
E
D001704:Biopolymers / Q000737:chemistry; D002627:Chemistry, Physical / Q000379:methods*; D003102:Colloids / Q000737:chemistry; D017709:Fractals; D005780:Gelatin / Q000737:chemistry*; D005782:Gels; D018613:Microscopy, Confocal; D009991:Oscillometry; D012212:Rheology; D012996:Solutions; D013213:Starch / Q000737:chemistry; D013499:Surface Properties; D013696:Temperature; D013997:Time Factors
D001704:Biopolymers; D003102:Colloids; D005782:Gels; D012996:Solutions; D005780:Gelatin; D013213:Starch