设想为复合网络的蛋白质稳定乳液凝胶的流变学。1 --纯液滴凝胶和蛋白质凝胶的比较
Rheology of protein-stabilised emulsion gels envisioned as composite networks. 1 -- Comparison of pure droplet gels and protein gels
摘要：
蛋白质稳定的乳液凝胶可以在胶体凝胶的理论框架中进行研究，因为蛋白质组装体和液滴都可以被认为是软胶体。这些颗粒的性质、尺寸和柔软度不同，这些差异可能会影响它们形成的凝胶的流变学性质。纯凝胶由牛奶蛋白（酪蛋白酸钠），或亚微米蛋白质稳定液滴，制备缓慢酸化悬浮液在各种浓度。他们的微观结构的特点，他们的粘弹性，无论是在线性和非线性制度，和他们的频率依赖性进行了测量，并比较了两种类型的凝胶的行为。蛋白质凝胶和液滴凝胶被发现有广泛相似的微观结构和流变性能相比，在固定的体积分数，一个参数来自于研究的蛋白质和液滴形成的悬浮液的粘度。粘弹性表现出幂律行为的浓度，储能模量的频率。此外，应变硬化被发现发生在低浓度。这些行为略有不同的蛋白质凝胶和液滴凝胶，表明一些特定的性质的初级胶体颗粒发挥作用的凝胶的流变性能的发展。
英文摘要：
Protein-stabilised emulsion gels can be studied in the theoretical framework of colloidal gels, because both protein assemblies and droplets may be considered as soft colloids. These particles differ in their nature, size and softness, and these differences may have an influence on the rheological properties of the gels they form. Pure gels made of milk proteins (sodium caseinate), or of sub-micron protein-stabilised droplets, were prepared by slow acidification of suspensions at various concentrations. Their microstructure was characterised, their viscoelasticity, both in the linear and non-linear regime, and their frequency dependence were measured, and the behaviour of the two types of gels was compared. Protein gels and droplet gels were found to have broadly similar microstructure and rheological properties when compared at fixed volume fraction, a parameter derived from the study of the viscosity of the suspensions formed by proteins and by droplets. The viscoelasticity displayed a power law behaviour in concentration, as did the storage modulus in frequency. Additionally, strain hardening was found to occur at low concentration. These behaviours differed slightly between protein gels and droplet gels, showing that some specific properties of the primary colloidal particles play a role in the development of the rheological properties of the gels.
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