アミロース・アミロペクチンゲルの応力緩和

抄録

Relaxation moduli G(t) of aqueous gels of amylose, amylopectin, and their blends were measured at various magnitudes of shear strain s with a relaxometer of the cone and plate type.
The magnitude and the shear strain dependence of G(t) for amylose gels which are regarded as crystalline gels were markedly affected by the rate of cooling: The higher the growth of crystallites as coupling points of network structure, the longer the linearity of viscoelastic properties persisted.
The relaxation behavior of amylopectin gels depended on the magnitude of s. However, the non-linearity was not so peculiar compared with that observed for other concentrated polymer solutions. By adding amylose to amylopectin, the relaxation modulus of gels was remarkably enhanced, and the nonlinear behavior became observable in the range of very small shear strain (0.05<s<0.5).