Viscosity of Colloidal Suspensions in Aqueous Gelatin

The shear viscosity of polyampholyte (gelatin) stabilized colloidal dispersions

“…Further, their effective volume fractions as determined from DLS reach values of 2, whereas none of the data sets considered herein reach values exceeding the maximum packing for FCC ordered spheres (0.74) when the effective volume fraction is calculated using the osmotic overlap potential. Consequently, the behavior reported by Hone and Howe [42], as suggested by the authors, represent an extremely "soft" repulsion that shows no clear evidence of a hard core due to the underlying particles. Unfortunately, without knowledge of the adsorbed gelatin concentration we cannot correct the measured hydrodynamic radii for the effects of "softness" in the interparticle potential, but it would evidently be a very large effect.…”

“…Finally, Hone and Howe [42] recently proposed an empirical, exponential fit to their measurements on gelatin-latex and gelatin-silica dispersions. Their dispersions are similar to those presented here and in the other, cited references, except that the free gelatin concentrations are significantly higher (∼×10).…”

Biopolymer Surfactant Interactions

“…There are many evidences for an entangled micellar phase in several aqueous cationic detergent systems in the presence of added salt [46][47][48][49]. The presences of neutral salts [50][51][52][53] showed a marked shift in phase transitions. It has been suggested that the protein unfolds in the cooperative binding region [54] and sodium chloride is reported to act as a denaturing agent in many protein systems [55][56][57].…”

Seafood Processing By-products: Collagen and Gelatin

“…In general, gelatin is adsorbed at charged or hydrophobic surfaces in water, imparting steric effects and charge stability to colloidal particles, in addition to increasing the effective volume occupied. Due to these properties, the viscosity of a suspension of hydrophobic or charged colloidal particles in aqueous gelatin can have a greater viscosity than the same suspension with a shortage of gelatin (Hone and Howe 2002 ). The suspension rheological property depends on several factors, including concentration, size of the colloidal particles, and molecular weight of the gelatin used (Hone and Howe 2002 ).…”