Mechanical and fracture behavior of gelatin gels

Autores
Czerner, Marina; Martucci, Josefa Fabiana; Fasce, Laura Alejandra; Ruseckaite, Roxana Alejandra; Frontini, Patricia Maria
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Hydrogels were prepared from bovine and porcine gelatin powders of different Bloom values. Gelatin concentration and pH were selected to obtain self-supporting gels with stiffness in the range of those employed in structural applications in foodstuff, ballistic and pharmacy. Glycerol and sorbitol were also added in gel formulations. Deformation and fracture behaviors were assessed by means of gel strength measurements, uniaxial compression tests and wire cutting experiments. All gels showed non-linear elastic deformation with strain hardening and brittle fracture. Large deformation was described with a first order Ogden constitutive model. Strain hardening was attributed to protein chains renaturation capability under stress. It was found that neat porcine gelatin gels displayed higher gel strength, shear modulus, failure strain and stress, fracture toughness and water retention than bovine gelatin gels. The addition of sorbitol and glycerol caused an increase in water retention capability and a marked enhancement in gels´ fracture toughness. The major content of hydrophilic amino acids in the gelatin, the stronger the effect of glycerol and sorbitol on gelatin network morphology. The correlation between large deformation and fracture toughness parameters with the technological gel strength values was also investigated.
Fil: Czerner, Marina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mar del Plata. Instituto de Investigación en Ciencia y Tecnología de Materiales (i); Argentina
Fil: Martucci, Josefa Fabiana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mar del Plata. Instituto de Investigación En Ciencia y Tecnología de Materiales (i); Argentina
Fil: Fasce, Laura Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mar del Plata. Instituto de Investigación En Ciencia y Tecnología de Materiales (i); Argentina
Fil: Ruseckaite, Roxana Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mar del Plata. Instituto de Investigación En Ciencia y Tecnología de Materiales (i); Argentina
Fil: Frontini, Patricia Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mar del Plata. Instituto de Investigación En Ciencia y Tecnología de Materiales (i); Argentina
Materia
Fracture Toughness
Gelatin
Hydrogels
Depth Sensing Indentation
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/2617
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Mechanical and fracture behavior of gelatin gelsCzerner, MarinaMartucci, Josefa FabianaFasce, Laura AlejandraRuseckaite, Roxana AlejandraFrontini, Patricia MariaFracture ToughnessGelatinHydrogelsDepth Sensing Indentationhttps://purl.org/becyt/ford/2.5https://purl.org/becyt/ford/2Hydrogels were prepared from bovine and porcine gelatin powders of different Bloom values. Gelatin concentration and pH were selected to obtain self-supporting gels with stiffness in the range of those employed in structural applications in foodstuff, ballistic and pharmacy. Glycerol and sorbitol were also added in gel formulations. Deformation and fracture behaviors were assessed by means of gel strength measurements, uniaxial compression tests and wire cutting experiments. All gels showed non-linear elastic deformation with strain hardening and brittle fracture. Large deformation was described with a first order Ogden constitutive model. Strain hardening was attributed to protein chains renaturation capability under stress. It was found that neat porcine gelatin gels displayed higher gel strength, shear modulus, failure strain and stress, fracture toughness and water retention than bovine gelatin gels. The addition of sorbitol and glycerol caused an increase in water retention capability and a marked enhancement in gels´ fracture toughness. The major content of hydrophilic amino acids in the gelatin, the stronger the effect of glycerol and sorbitol on gelatin network morphology. The correlation between large deformation and fracture toughness parameters with the technological gel strength values was also investigated.Fil: Czerner, Marina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mar del Plata. Instituto de Investigación en Ciencia y Tecnología de Materiales (i); ArgentinaFil: Martucci, Josefa Fabiana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mar del Plata. Instituto de Investigación En Ciencia y Tecnología de Materiales (i); ArgentinaFil: Fasce, Laura Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mar del Plata. Instituto de Investigación En Ciencia y Tecnología de Materiales (i); ArgentinaFil: Ruseckaite, Roxana Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mar del Plata. Instituto de Investigación En Ciencia y Tecnología de Materiales (i); ArgentinaFil: Frontini, Patricia Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mar del Plata. Instituto de Investigación En Ciencia y Tecnología de Materiales (i); ArgentinaChapman & Hall2013-06-21info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/mswordapplication/pdfhttp://hdl.handle.net/11336/2617Czerner, Marina; Martucci, Josefa Fabiana; Fasce, Laura Alejandra; Ruseckaite, Roxana Alejandra; Frontini, Patricia Maria; Mechanical and fracture behavior of gelatin gels; Chapman & Hall; 13 th International Conference on Fracture; 6; 21-6-2013; 4439-44482283-995Xeng13th International Conference on Fracture June 16–21, 2013, Beijing, Chinainfo:eu-repo/semantics/reference/url/info:eu-repo/semantics/reference es info:eu-repo/semantics/reference/url/http://toc.proceedings.com/20290webtoc.pdfinfo:eu-repo/semantics/altIdentifier/url/http://toc.proceedings.com/20290webtoc.pdfinfo:eu-repo/semantics/altIdentifier/url/http://www.gruppofrattura.it/ocs/index.php/ICF/icf13/paper/viewFile/11503/10882info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:49:08Zoai:ri.conicet.gov.ar:11336/2617instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:49:08.914CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Mechanical and fracture behavior of gelatin gels
title Mechanical and fracture behavior of gelatin gels
spellingShingle Mechanical and fracture behavior of gelatin gels
Czerner, Marina
Fracture Toughness
Gelatin
Hydrogels
Depth Sensing Indentation
title_short Mechanical and fracture behavior of gelatin gels
title_full Mechanical and fracture behavior of gelatin gels
title_fullStr Mechanical and fracture behavior of gelatin gels
title_full_unstemmed Mechanical and fracture behavior of gelatin gels
title_sort Mechanical and fracture behavior of gelatin gels
dc.creator.none.fl_str_mv Czerner, Marina
Martucci, Josefa Fabiana
Fasce, Laura Alejandra
Ruseckaite, Roxana Alejandra
Frontini, Patricia Maria
author Czerner, Marina
author_facet Czerner, Marina
Martucci, Josefa Fabiana
Fasce, Laura Alejandra
Ruseckaite, Roxana Alejandra
Frontini, Patricia Maria
author_role author
author2 Martucci, Josefa Fabiana
Fasce, Laura Alejandra
Ruseckaite, Roxana Alejandra
Frontini, Patricia Maria
author2_role author
author
author
author
dc.subject.none.fl_str_mv Fracture Toughness
Gelatin
Hydrogels
Depth Sensing Indentation
topic Fracture Toughness
Gelatin
Hydrogels
Depth Sensing Indentation
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.5
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Hydrogels were prepared from bovine and porcine gelatin powders of different Bloom values. Gelatin concentration and pH were selected to obtain self-supporting gels with stiffness in the range of those employed in structural applications in foodstuff, ballistic and pharmacy. Glycerol and sorbitol were also added in gel formulations. Deformation and fracture behaviors were assessed by means of gel strength measurements, uniaxial compression tests and wire cutting experiments. All gels showed non-linear elastic deformation with strain hardening and brittle fracture. Large deformation was described with a first order Ogden constitutive model. Strain hardening was attributed to protein chains renaturation capability under stress. It was found that neat porcine gelatin gels displayed higher gel strength, shear modulus, failure strain and stress, fracture toughness and water retention than bovine gelatin gels. The addition of sorbitol and glycerol caused an increase in water retention capability and a marked enhancement in gels´ fracture toughness. The major content of hydrophilic amino acids in the gelatin, the stronger the effect of glycerol and sorbitol on gelatin network morphology. The correlation between large deformation and fracture toughness parameters with the technological gel strength values was also investigated.
Fil: Czerner, Marina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mar del Plata. Instituto de Investigación en Ciencia y Tecnología de Materiales (i); Argentina
Fil: Martucci, Josefa Fabiana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mar del Plata. Instituto de Investigación En Ciencia y Tecnología de Materiales (i); Argentina
Fil: Fasce, Laura Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mar del Plata. Instituto de Investigación En Ciencia y Tecnología de Materiales (i); Argentina
Fil: Ruseckaite, Roxana Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mar del Plata. Instituto de Investigación En Ciencia y Tecnología de Materiales (i); Argentina
Fil: Frontini, Patricia Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mar del Plata. Instituto de Investigación En Ciencia y Tecnología de Materiales (i); Argentina
description Hydrogels were prepared from bovine and porcine gelatin powders of different Bloom values. Gelatin concentration and pH were selected to obtain self-supporting gels with stiffness in the range of those employed in structural applications in foodstuff, ballistic and pharmacy. Glycerol and sorbitol were also added in gel formulations. Deformation and fracture behaviors were assessed by means of gel strength measurements, uniaxial compression tests and wire cutting experiments. All gels showed non-linear elastic deformation with strain hardening and brittle fracture. Large deformation was described with a first order Ogden constitutive model. Strain hardening was attributed to protein chains renaturation capability under stress. It was found that neat porcine gelatin gels displayed higher gel strength, shear modulus, failure strain and stress, fracture toughness and water retention than bovine gelatin gels. The addition of sorbitol and glycerol caused an increase in water retention capability and a marked enhancement in gels´ fracture toughness. The major content of hydrophilic amino acids in the gelatin, the stronger the effect of glycerol and sorbitol on gelatin network morphology. The correlation between large deformation and fracture toughness parameters with the technological gel strength values was also investigated.
publishDate 2013
dc.date.none.fl_str_mv 2013-06-21
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/2617
Czerner, Marina; Martucci, Josefa Fabiana; Fasce, Laura Alejandra; Ruseckaite, Roxana Alejandra; Frontini, Patricia Maria; Mechanical and fracture behavior of gelatin gels; Chapman & Hall; 13 th International Conference on Fracture; 6; 21-6-2013; 4439-4448
2283-995X
url http://hdl.handle.net/11336/2617
identifier_str_mv Czerner, Marina; Martucci, Josefa Fabiana; Fasce, Laura Alejandra; Ruseckaite, Roxana Alejandra; Frontini, Patricia Maria; Mechanical and fracture behavior of gelatin gels; Chapman & Hall; 13 th International Conference on Fracture; 6; 21-6-2013; 4439-4448
2283-995X
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 13th International Conference on Fracture June 16–21, 2013, Beijing, China
info:eu-repo/semantics/reference/url/info:eu-repo/semantics/reference es info:eu-repo/semantics/reference/url/http://toc.proceedings.com/20290webtoc.pdf
info:eu-repo/semantics/altIdentifier/url/http://toc.proceedings.com/20290webtoc.pdf
info:eu-repo/semantics/altIdentifier/url/http://www.gruppofrattura.it/ocs/index.php/ICF/icf13/paper/viewFile/11503/10882
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/msword
application/pdf
dc.publisher.none.fl_str_mv Chapman & Hall
publisher.none.fl_str_mv Chapman & Hall
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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