Mechanical and Structural Properties of Maltodextrin/Agarose Microgels Composites

Abstract

We present results from a new approach to the study of multicomponent gels, which allows independent investigation of the effect of phase volume and droplet size of the dispersed phase on the mechanical properties of the mixed gel composites. The method involves preparation of agarose microgels with different sizes, which are then embedded in maltodextrin gel matrices with different gel strengths. The effects of both phase volume and droplet size on composite properties are dependent on the phase modulus ratio. The higher the phase modulus ratio, the larger is the reinforcement effect and the effect of droplet size on mechanical properties of the maltodextrin/agarose composites. The observed behaviour was compared with literature models for the behaviour of composite materials.

Keywords

• biopolymer mixtures
• maltodextrin
• agarose
• microgels
• mechanical properties
• microscopy