Large Amplitude Oscillatory Shear Studies on the Strain-stiffening Behavior of Gelatin Gels

Wei-xiang Sun; Li-zhen Huang; Yan-rui Yang; Xin-xing Liu; Zhen Tong

doi:10.1007/s10118-015-1559-5

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Large Amplitude Oscillatory Shear Studies on the Strain-stiffening Behavior of Gelatin Gels

PAPER | Updated：2021-06-21

- Large Amplitude Oscillatory Shear Studies on the Strain-stiffening Behavior of Gelatin Gels
- Chinese Journal of Polymer Science Vol. 33, Issue 1, Pages: 70-83(2015)
- Affiliations：
  
  Research Institute of Materials Science and State Key Laboratory of Luminescent Materials and Devices, South China University of Technology, Guangzhou 510640, China
- Author bio：
  
  **Zhen Tong (童真), E-mail: mcztong@scut.edu.cn
- Funds：
- DOI：10.1007/s10118-015-1559-5
  CLC：
- Received：31 March 2014，
  
  Revised：2014-06-06，
  
  Accepted：02 July 2014，
  
  Published：2015-01
- Accepted：
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Wei-xiang Sun, Li-zhen Huang, Yan-rui Yang, et al. Large Amplitude Oscillatory Shear Studies on the Strain-stiffening Behavior of Gelatin Gels[J]. Chinese Journal of Polymer Science, 2015, 33(1): 70-83.
DOI：

Wei-xiang Sun, Li-zhen Huang, Yan-rui Yang, et al. Large Amplitude Oscillatory Shear Studies on the Strain-stiffening Behavior of Gelatin Gels[J]. Chinese Journal of Polymer Science, 2015, 33(1): 70-83. DOI： 10.1007/s10118-015-1559-5.

摘要

Abstract

Linear and nonlinear viscoelasticity of gelatin solutions was investigated by rheology. The dynamic mechanical properties during the sol-gel transition of gelatin followed the time-cure superposition. The fractal dimension

of the critical gel was estimated as 1.76

which indicated a loose network. A high sol fraction

= 0.61 was evaluated from the plateau modulus by semi-empirical models. Strain-stiffening behavior was observed under large amplitude oscillatory shear (LAOS) for the gelatin gel. The strain and frequency dependence of the minimum strain modulus

energy dissipation

and nonlinear viscoelastic parameter

was illustrated in Pipkin diagrams and explained by the strain induced helix formation reported previously by others. The BST model described the strain-stiffening behavior of gelatin gel quite well

whereas the Gent and worm-like chain network models overestimated the strain-stiffening at large strains.

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