Rheological properties of concentrated solutions of gelatin in an ionic liquid 1-ethyl-3-methylimidazolium dimethyl phosphate
Autor: | Toshikazu Takigawa, Jun-ichi Horinaka, Arisa Okamoto |
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Rok vydání: | 2016 |
Předmět: |
food.ingredient
Materials science Chemical structure Ionic Liquids 02 engineering and technology 010402 general chemistry 01 natural sciences Biochemistry Gelatin chemistry.chemical_compound food Rheology Structural Biology Polymer chemistry Animals Molecular Biology chemistry.chemical_classification Imidazoles General Medicine Polymer 021001 nanoscience & nanotechnology Phosphate 0104 chemical sciences Chemical engineering chemistry Rubber elasticity Polyamide Ionic liquid Cattle 0210 nano-technology |
Zdroj: | International journal of biological macromolecules. 91 |
ISSN: | 1879-0003 |
Popis: | Rheological properties of gelatin solutions were examined in concentrated regions. Gelatin species from porcine skin and from bovine bone were dissolved in an ionic liquid 1-ethyl-3-methylimidazolium dimethyl phosphate. The dynamic viscoelasticity data for the solutions exhibited rubbery plateaus, indicating the existence of entanglement coupling between gelatin chains in the solutions. From the analogy with rubber elasticity, assuming that the molecular weight between entanglements ( M e ) is the average mesh size of the entanglement network, M e for gelatin in the solutions were determined from the heights of the rubbery plateaus. Then the value of M e in the molten state ( M e,melt ), a material constant reflecting the chemical structure of polymer species, for gelatin was estimated to be 8.7 × 10 3 . Compared to synthetic polyamides whose M e,melt were known, M e,melt for gelatin was significantly larger, which could be explained by the densely repeating amide bonds composing gelatin. |
Databáze: | OpenAIRE |
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