Interfacial Adhesion of Biopolymer Gels Measured using the Peel Test.

Abstract

ABSTRACTThe adhesion between layers of biopolymer gels has been measured using the 90-degree peel test. Gel bilayers, including gelatin, agarose, maltodextrin and κ-carrageenan, were prepared in two ways – simple contact between two pre-gelled layers and layers being cast on top of one another. The force required to separate these layers was measured and the results allow the interfacial properties to be compared as a function of gel type, preparation method used, and layer contact time. A value of approximately 0.2 J/m2 for the interfacial fracture energy is found for a maltodextrin/gelatin interface formed by casting gelatin on maltodextrin. This is in good agreement with values indirectly observed from particle/matrix debonding experiments performed on composite systems.