MICROSTRUCTURE AND RHEOLOGICAL BEHAVIOR OF PARTICULATE BETA-LACTOGLOBULIN GELS

The microstructure of the network as well as the strands of particulate beta-lactoglobulin gels formed at pH 5.3 have been characterized by microscopy. The microstructural influence on the rheological properties both at small and large deformations has been measured. It was shown that the microstructure depends on the heating rate used. Gels formed at a fast heating rate (5-10-degrees-C/min) consisted of a homogeneous network with pore sizes of 20-30 mum. The strands were formed by evenly sized spherical particles linked like a flexible string of beads. At a slow heating rate (0.1-1-degrees-C/min) the network had larger pores, approximately 100-150 mum. The network formed at 0.1-degrees-C/min was inhomogeneous, with regions of small and large pores. The particle size distribution was broader at a slow heating rate and the strands, formed by several particles fused together, were thicker. Tensile measurements of fracture properties showed that the gels formed at a fast heating rate had higher stress and strain at fracture due to the network structure. The size of the weakest element of the network was deduced from notch sensitivity measurements and correlated well with the pore size, i.e. the fracture starts at the largest pores. Viscoelastic measurements showed that the gels formed at a slow heating rate had a higher storage modulus, G', which was explained by the microstructure of the strands. The thick strands of particles fused together were stiffer, thus causing a higher storage modulus than the flexible strands formed at a fast heating rate. The concentration dependence of G' was measured, and a model assuming clustering of clusters was applied to the results. The model shows that the particulate gels are self-similar within the region of concentration measured, with a fractal dimension of approximately 2.5.