Comparison of concentration dependence of mechanical modulus in two biopolymer gel systems using scaling analysis

Hakjung Kim; Byong Yong Kim; Sundaram Gunasekaran; Jae Won Park; Won Byong Yoon

doi:10.1007/s10068-013-0256-9

Comparison of concentration dependence of mechanical modulus in two biopolymer gel systems using scaling analysis

Hakjung Kim, Byong Yong Kim, Sundaram Gunasekaran, Jae Won Park, Won Byong Yoon

Research output: Contribution to journal › Article › peer-review

8 Citations (Scopus)

Abstract

Concentration dependence of mechanical modulus of two biopolymer systems, i.e., xanthan-locust bean (X/L) mixture and fish muscle protein (surimi) was evaluated and compared at a wide range of polymer concentrations. A small amplitude oscillatory shear test was performed to measure changes in storage (G′) modulus during gelation and after gelation. Critical concentration (Cc) of the X/L mixture and surimi gel was determined to be 0.15 g/100 mL of solvent and 2.04 g/100 g of solvent, respectively. Reduced concentration (C_R=C_L/Cc) was used to compare the power-law dependence of modulus of the two systems. The elasticity exponent of the X/L mixture and surimi gel was determined to be 2.4 and 1.97, respectively. The concentration dependence of two biopolymer gel systems such as physical gels (X/L) and chemicals gels (fish muscle protein) theoretically demonstrated that the difference of flexibility of junctions in the networks might distinguish the elasticity of each gel.

Original language	English
Pages (from-to)	1601-1606
Number of pages	6
Journal	Food Science and Biotechnology
Volume	22
Issue number	6
DOIs	https://doi.org/10.1007/s10068-013-0256-9
Publication status	Published - 2013 Dec

Bibliographical note

Funding Information:
Acknowledgments This research was financially supported by the Korea Institute of Planning & Evaluation for Technology, Agriculture Forestry & Fisheries (IPET), C1007496-01-03.

Keywords

concentration dependence
elastic exponent
gel
surimi, xanthan and locust bean

ASJC Scopus subject areas

Biotechnology
Food Science
Applied Microbiology and Biotechnology

Access to Document

10.1007/s10068-013-0256-9

Cite this

@article{65543031471348ceb84d620c7268f9cc,

title = "Comparison of concentration dependence of mechanical modulus in two biopolymer gel systems using scaling analysis",

abstract = "Concentration dependence of mechanical modulus of two biopolymer systems, i.e., xanthan-locust bean (X/L) mixture and fish muscle protein (surimi) was evaluated and compared at a wide range of polymer concentrations. A small amplitude oscillatory shear test was performed to measure changes in storage (G′) modulus during gelation and after gelation. Critical concentration (Cc) of the X/L mixture and surimi gel was determined to be 0.15 g/100 mL of solvent and 2.04 g/100 g of solvent, respectively. Reduced concentration (CR=CL/Cc) was used to compare the power-law dependence of modulus of the two systems. The elasticity exponent of the X/L mixture and surimi gel was determined to be 2.4 and 1.97, respectively. The concentration dependence of two biopolymer gel systems such as physical gels (X/L) and chemicals gels (fish muscle protein) theoretically demonstrated that the difference of flexibility of junctions in the networks might distinguish the elasticity of each gel.",

keywords = "concentration dependence, elastic exponent, gel, surimi, xanthan and locust bean",

author = "Hakjung Kim and Kim, {Byong Yong} and Sundaram Gunasekaran and Park, {Jae Won} and Yoon, {Won Byong}",

note = "Funding Information: Acknowledgments This research was financially supported by the Korea Institute of Planning & Evaluation for Technology, Agriculture Forestry & Fisheries (IPET), C1007496-01-03.",

year = "2013",

month = dec,

doi = "10.1007/s10068-013-0256-9",

language = "English",

volume = "22",

pages = "1601--1606",

journal = "Food Science and Biotechnology",

issn = "1226-7708",

publisher = "The Korean Society of Food Science and Technology",

number = "6",

}

TY - JOUR

T1 - Comparison of concentration dependence of mechanical modulus in two biopolymer gel systems using scaling analysis

AU - Kim, Hakjung

AU - Kim, Byong Yong

AU - Gunasekaran, Sundaram

AU - Park, Jae Won

AU - Yoon, Won Byong

N1 - Funding Information: Acknowledgments This research was financially supported by the Korea Institute of Planning & Evaluation for Technology, Agriculture Forestry & Fisheries (IPET), C1007496-01-03.

PY - 2013/12

Y1 - 2013/12

N2 - Concentration dependence of mechanical modulus of two biopolymer systems, i.e., xanthan-locust bean (X/L) mixture and fish muscle protein (surimi) was evaluated and compared at a wide range of polymer concentrations. A small amplitude oscillatory shear test was performed to measure changes in storage (G′) modulus during gelation and after gelation. Critical concentration (Cc) of the X/L mixture and surimi gel was determined to be 0.15 g/100 mL of solvent and 2.04 g/100 g of solvent, respectively. Reduced concentration (CR=CL/Cc) was used to compare the power-law dependence of modulus of the two systems. The elasticity exponent of the X/L mixture and surimi gel was determined to be 2.4 and 1.97, respectively. The concentration dependence of two biopolymer gel systems such as physical gels (X/L) and chemicals gels (fish muscle protein) theoretically demonstrated that the difference of flexibility of junctions in the networks might distinguish the elasticity of each gel.

AB - Concentration dependence of mechanical modulus of two biopolymer systems, i.e., xanthan-locust bean (X/L) mixture and fish muscle protein (surimi) was evaluated and compared at a wide range of polymer concentrations. A small amplitude oscillatory shear test was performed to measure changes in storage (G′) modulus during gelation and after gelation. Critical concentration (Cc) of the X/L mixture and surimi gel was determined to be 0.15 g/100 mL of solvent and 2.04 g/100 g of solvent, respectively. Reduced concentration (CR=CL/Cc) was used to compare the power-law dependence of modulus of the two systems. The elasticity exponent of the X/L mixture and surimi gel was determined to be 2.4 and 1.97, respectively. The concentration dependence of two biopolymer gel systems such as physical gels (X/L) and chemicals gels (fish muscle protein) theoretically demonstrated that the difference of flexibility of junctions in the networks might distinguish the elasticity of each gel.

KW - concentration dependence

KW - elastic exponent

KW - gel

KW - surimi, xanthan and locust bean

UR - http://www.scopus.com/inward/record.url?scp=84890916280&partnerID=8YFLogxK

U2 - 10.1007/s10068-013-0256-9

DO - 10.1007/s10068-013-0256-9

M3 - Article

AN - SCOPUS:84890916280

SN - 1226-7708

VL - 22

SP - 1601

EP - 1606

JO - Food Science and Biotechnology

JF - Food Science and Biotechnology

IS - 6

ER -

Comparison of concentration dependence of mechanical modulus in two biopolymer gel systems using scaling analysis

Abstract

Bibliographical note

Keywords

ASJC Scopus subject areas

Access to Document

Other files and links

Fingerprint

Cite this