Polymer Bulletin

, Volume 73, Issue 12, pp 3421–3435

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

  • Dmitry V. Gulnov
  • Elena V. Nemtseva
  • Valentina A. Kratasyuk
Original Paper

DOI: 10.1007/s00289-016-1664-9

Cite this article as:
Gulnov, D.V., Nemtseva, E.V. & Kratasyuk, V.A. Polym. Bull. (2016) 73: 3421. doi:10.1007/s00289-016-1664-9
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Abstract

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 ηm and macroviscosity η for two biopolymers: ηm << η for gelatin and ηm >> η for starch solutions. The temperature dependence of ηm 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.

Keywords

BiopolymerGelatinStarchPhysical gelMicroviscosityMolecular rotor

Copyright information

© Springer-Verlag Berlin Heidelberg 2016

Authors and Affiliations

  • Dmitry V. Gulnov
    • 1
  • Elena V. Nemtseva
    • 1
    • 2
  • Valentina A. Kratasyuk
    • 1
    • 2
  1. 1.Laboratory of Bioluminescent BiotechnologiesSiberian Federal UniversityKrasnoyarskRussia
  2. 2.Institute of Biophysics SB RASKrasnoyarskRussia