阿尔金酸盐/β-基-β-甲基酸水凝的结构演变基于非线性风湿学
Yu-Qiao Wang1, Lin Li1, Qian Zhang1
1SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Key Laboratory of Aquatic Product Processing and Quality Control, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China.
酸盐/β-基-β-甲基酸盐 (ALG/CaHMB) 水凝中的M/G比率决定了它们的微观结构和非线性粘性弹性. 较高的M/G比率导致结构较弱,而较低的比率形成强大的蛋箱捆,增强水凝的性能.
科学领域:
- 材料科学 材料科学 材料科学
- 聚合物化学 聚合物化学
- 类风病学 类风病学 类风病学
背景情况:
- 酸水凝是多功能生物材料,在食品和医药领域有应用.
- 离子通常用于交叉连接酸盐链,形成水凝.
- 酸中曼努龙酸 (M) 与酸 (G) 残留物的比率影响其结构性质.
研究的目的:
- 调查M/G比对酸盐/β-氧-β-甲基酸盐 (ALG/CaHMB) 水凝的非线性质行为的影响.
- 为了将ALG/CaHMB水凝的微观结构与它们在不同变形幅度下的粘弹性特性相关联.
- 了解潜在应用的ALG/CaHMB水凝的结构演变和变形阻力.
主要方法:
- 对ALG/CaHMB水凝进行非线性风湿学分析,M/G比为 2:1, 1:1, 1:2.
- 小幅振荡切割 (SAOS) 测试用于评估粘性弹性.
- 中幅振荡剪切 (MAOS) 和大幅振荡剪切 (LAOS) 测试用于探测变形下的结构变化.
主要成果:
- M/G比率显著影响微观结构,M/G = 2:1显示无序的线圈,M/G = 1:2形成有序的蛋盒捆.
- 蛋箱捆绑结构增强粘性弹性 (SAOS).
- M/G = 1:1 水凝表现出更容易破坏的交叉链接,导致更明显的G"超越 (MAOS).
- M/G = 1:2 水凝表现出最高的抗变形性和延迟应变软化,这是由于稳定的卵箱捆绑 (LAOS).
结论:
- M/G比是控制ALG/CaHMB水凝的微观结构和非线性质反应的关键因素.
- 了解这些结构性质关系对于优化水凝性能在各种应用中至关重要,特别是在食品工业中.
- 非线性风湿学为这些水凝的变形机制和结构完整性提供了关键的见解.
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