蛋白质水凝胶脱水变性过程中所产生裂纹的SEM测量与分析

通过扫描电子显微镜，对附着在不锈钢衬底上的天然蛋白质水凝胶--鸡蛋清脱水固化变性过程中产生的裂纹进行测量与分析.结果表明，固化的鸡蛋清内部存在呈网状的裂纹结构，即裂纹将样品分割为较小的独立区域；在约0.1至1mm左右的尺度，裂纹结构具有自相似性；在更小的尺度出现楔子状的裂纹，失去上述自相似特征.楔状裂纹并不直，在其端点会有更小的裂纹.在楔状裂纹的边界和尖端的亮度较高，这可能是内应力较大或者是存在更小裂纹的区域；在靠近衬底没有裂纹的边缘区域，固化蛋清以阶梯形状和衬底结合，与衬底之间没有间隙.

SEM Measurement and Analysis of the Cracks of Protein Hydrogel during Dehydration Denaturation

The cracks of a natural protein hydrogel, egg white after dehydrating degeneration and solidification on the stainless steel substrate were measured and analyzed by the scanning electron microscopy （SEM） in this paper. The results show that there are mesh crack structures within solidifying egg white, i.e. the sample was divided into smaller individual regions by cracks;the crack structures have self-similarity one the scale of about 0.1 to 1mm;wedge-shaped cracks appear one smaller scale, and the self-similarity disappears. The wedge cracks are not straight, and there are smaller cracks near their endpoint. The image brightness of tips and boundaries of wedge cracks is high, which may be due to internal stress being large and/or the existence of smaller crack regions;in the edge regions without cracks near the substrate, the solidifying egg white connects with the substrate in a step shape, and there is not any gap between them.