'Ductile' mixed biopolymer gel composites

被引：33

作者：

Plucknett, KP ^{[1
]}

Normand, V ^{[1
]}

Pomfret, SJ ^{[1
]}

Ferdinando, D ^{[1
]}

机构：

[1] Unilever Res, Colworth House, Sharnbrook MK44 1LQ, Beds, England

来源：

POLYMER | 2000年 / 41卷 / 06期

关键词：

biopolymer gel composites; maltodextrin; gelatin;

D O I：

10.1016/S0032-3861(99)00602-3

中图分类号：

O63 [高分子化学（高聚物）];

学科分类号：

070305 ; 080501 ; 081704 ;

摘要：

The deformation and failure behaviour of novel 'pseudo-ductile' gelatin/maltodextrin mixed biopolymer gels have been assessed using dynamic mechanical tests, conducted on the stage of a confocal laser scanning microscope. These materials exhibit a phase-separated structure, with spherical maltodextrin-rich inclusions within a continuous gelatin-rich matrix. Using both conventional tension and notched compact tension tests, it was observed that the apparent ductility was due to inclusion/matrix interfacial debonding, resulting in reduced elastic modulus. Based upon a simple debonding model, an interfacial fracture energy of similar to 0.25 J m(-2) was determined. (C) 1999 Elsevier Science Ltd. All rights reserved.

引用

页码：2319 / 2323

页数：5

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