Glassy behavior of food-related soft matter systems studied with particle tracking microrheology

2017 Fiscal Year Final Research Report

• Project/Area Number: 15K20906
• Research Category: Grant-in-Aid for Young Scientists (B)
• Allocation Type: Multi-year Fund
• Research Field: Biological physics/Chemical physics/Soft matter physics; Food science
• Research Institution: Kyushu University (2017); Gunma University (2015-2016)
• Principal Investigator: Maki Yasuyuki 九州大学, 理学研究院, 准教授 (50400776)
• Project Period (FY): 2015-04-01 – 2018-03-31
• Keywords: ゲル / レオロジー / 食品 / コロイド / ガラス

Outline of Final Research Achievements

Rheological properties of aqueous solutions of food proteins and food polysaccharides are strongly related to food textures. In this study, particle-tracking microrheology (PTM) was used to investigate the distribution of local rheological properties on the micron scale of food-related soft matter systems. The gelation of gelatin proceeds very slowly after the quench to temperatures below the gelling temperature (aging). The PTM measurements of the aging of gelatin showed that an inhomogeneity of the rheological properties appeared slightly after the gelling time, which is reminiscent of the dynamic inhomogeneity in colloidal glassy systems near the glass transition point.

Free Research Field

高分子溶液・ゲル