Contrasting relationship between macro- and microviscosity of the gelatin- and starch-based suspensions and gels
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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 η m and macroviscosity η for two biopolymers: η m << η for gelatin and η m >> η for starch solutions. The temperature dependence of η m 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.
KeywordsBiopolymer Gelatin Starch Physical gel Microviscosity Molecular rotor
Authors thank Alexander Kheruvimov (REC “Composite Materials and Structures”, SUSU, Chelyabinsk, Russia) for assistance in rheological experiments. The research was partially supported by the grants No. 11.G34.31.0058 and 1762 from The Ministry of Education and Science of the Russian Federation and by the state budget allocated to the fundamental research at the Russian Academy of Sciences (Project No. 01201351504).
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