• Tidak ada hasil yang ditemukan

ﻪﻣوﺪﻗ ﻪﻧاد ﻎﻤﺻ ﻪﯾﺎﭘ ﺮﺑ طﻮﻠﺨﻣ لژ ﯽﮑﯾژﻮﻟﻮﺋر يﺎﻫ ﯽﮔﮋﯾو ﯽﺳرﺮﺑﺮﻠﺧ ﻦﯿﺌﺗوﺮﭘ ﻪﻟوﺰﯾا و يﺮﻬﺷ داﮋﻧ يرﺎﺼﺣ ﯽﻠﻋﺪﻤﺤﻣ

N/A
N/A
Protected

Academic year: 2024

Membagikan "ﻪﻣوﺪﻗ ﻪﻧاد ﻎﻤﺻ ﻪﯾﺎﭘ ﺮﺑ طﻮﻠﺨﻣ لژ ﯽﮑﯾژﻮﻟﻮﺋر يﺎﻫ ﯽﮔﮋﯾو ﯽﺳرﺮﺑﺮﻠﺧ ﻦﯿﺌﺗوﺮﭘ ﻪﻟوﺰﯾا و يﺮﻬﺷ داﮋﻧ يرﺎﺼﺣ ﯽﻠﻋﺪﻤﺤﻣ"

Copied!
10
0
0

Teks penuh

(1)

ﯽﻤﻠﻋ ﯽﺸﻫوﮋﭘ

ﻪﻣوﺪﻗ ﻪﻧاد ﻎﻤﺻ ﻪﯾﺎﭘ ﺮﺑ طﻮﻠﺨﻣ لژ ﯽﮑﯾژﻮﻟﻮﺋر يﺎﻫ ﯽﮔﮋﯾو ﯽﺳرﺮﺑ ﺮﻠﺧ ﻦﯿﺌﺗوﺮﭘ ﻪﻟوﺰﯾا و يﺮﻬﺷ

داﮋﻧ يرﺎﺼﺣ ﯽﻠﻋﺪﻤﺤﻣ ﯽﮑﭼﻮﮐ شرآ ،

1،2

3

يﻮﺿر ﯽﻠﻋﺪﻤﺤﻣﺪﯿﺳ ،

،

3

ﺮﻓ يﺪﻤﺤﻣ ﻦﯿﻣاﺪﻤﺤﻣ

4

1 - ﺶﻧاد يﺮﺘﮐد ﻪﺘﺧﻮﻣآ ﯽﯾاﺬﻏ ﻊﯾﺎﻨﺻ و مﻮﻠﻋ هوﺮﮔ

، يزروﺎﺸﮐ هﺪﮑﺸﻧاد ،

ﯽﺳودﺮﻓ هﺎﮕﺸﻧاد ﺪﻬﺸﻣ

ﺮﯾا ،ﺪﻬﺸﻣ ، نا

2 - هوﺮﮔ يرواﺮﻓ داﻮﻣ

،ﯽﯾاﺬﻏ ﻪﺴﺳﻮﻣ ﯽﺸﻫوﮋﭘ مﻮﻠﻋ و ﻊﯾﺎﻨﺻ

،ﯽﯾاﺬﻏ

،ﺪﻬﺸﻣ ناﺮﯾا ناﺮﯾا ،ﺪﻬﺸﻣ ،

3 - دﺎﺘﺳا ﯽﯾاﺬﻏ ﻊﯾﺎﻨﺻ و مﻮﻠﻋ هوﺮﮔ ،

يزروﺎﺸﮐ هﺪﮑﺸﻧاد ،

ﯽﺳودﺮﻓ هﺎﮕﺸﻧاد ﺪﻬﺸﻣ

ناﺮﯾا ،ﺪﻬﺸﻣ ،

4 - كرﺎﻤﻧاد ،ﯽﺒﮕﻨﯿﻟ ،كرﺎﻤﻧاد ﯽﺘﻌﻨﺻ هﺎﮕﺸﻧاد رﺎﯿﺸﻧاد

) رﺎﺗ رد ﺖﻓﺎ : 18 / 02 / 96 رﺎﺗ ﺬﯾ شﺮ : 07 / 11 / 96 (

هﺪﯿﮑﭼ

ﺶﻫوﮋﭘ ﻦﯾا رد ﺪﯾدﺮﮔ ﯽﺳرﺮﺑ و ﻦﯿﯿﻌﺗ ﮏﯿﻣﺎﻨﯾد يژﻮﻟﻮﺋر زا هدﺎﻔﺘﺳا ﺎﺑ ﺮﻠﺧ ﻦﯿﺌﺗوﺮﭘ ﻪﻟوﺰﯾا و يﺮﻬﺷ ﻪﻣوﺪﻗ ﻪﻧاد ﻎﻤﺻ ﻦﯿﺑ ﺶﻨﮑﻤﻫﺮﺑ و ﯽﮔﺪﻨﻫد لژ

.

ﺎﻣد يﺎﻫ نﻮﻣزآ طﻮﻠﺨﻣ ياﺮﺑ ﺮﯿﻐﺘﻣ ﺶﻧﺮﮐ و ﺲﻧﺎﮐﺮﻓ ،نﺎﻣز –

ﺮﻠﺧ ﻦﯿﺌﺗوﺮﭘ ﻪﻟوﺰﯾا )

10 ﺪﺻرد ( و يﺮﻬﺷ ﻪﻣوﺪﻗ ﻪﻧاد ﻎﻤﺻ رد

ﺖﻈﻠﻏ يﺎﻫ 0،

2 /0

، 4/

0

و 6/

0 ﺪﺻرد ﺪﺷ مﺎﺠﻧا . ﺪﺷ حﺮﻄﻣ ﺶﯾﺎﻣﺮﮔ هرود لﻮﻃ رد لژ ﻪﻄﻘﻧ و دﻮﺑ يﺮﻬﺷ ﻪﻣوﺪﻗ ﻪﻧاد ﻎﻤﺻ زا توﺎﻔﺘﻣ ﺮﻠﺧ ﻦﯿﺌﺗوﺮﭘ ﻪﻟوﺰﯾا ﯽﮑﯾژﻮﻟﻮﺋر رﺎﺘﻓر .

ﺎﺑ

دوﺪﺣ لژ ﻪﻄﻘﻧ و ﺪﻨﺘﻓﺎﯾ ﺶﯾاﺰﻓا فﻼﺗا و هﺮﯿﺧذ يﺎﻫ لوﺪﻣ ،ﻦﯿﺌﺗوﺮﭘ ﺖﻈﻠﻏ ﺶﯾاﺰﻓا 90

ﻪﮐ ﺪﺷ ﻦﯿﯿﻌﺗ داﺮﮕﯿﺘﻧﺎﺳ ﻪﺟرد و دراد ﯽﮕﺘﺴﺑ ﺖﻈﻠﻏ ناﺰﯿﻣ ﻪﺑ

هرود لﻮﻃ رد دﺮﺳ

ﺪﺘﻓا ﯽﻣ قﺎﻔﺗا ندﺮﮐ .

نﻮﻣزآ ﻞﺣاﺮﻣ رد مﺮﮔ

ندﺮﮐ - ندﺮﮐ دﺮﺳ ) ﺮﯿﻐﺘﻣ ﺎﻣد نﻮﻣزآ (

ﻦﯿﺌﺗوﺮﭘ طﻮﻠﺨﻣ ﻎﻤﺻ –

ياراد طﻮﻠﺨﻣ يﺎﻫ لژ ، ود

ﺼﺨﺸﻣ ﻪ دﻮﺑ ﺪﻧ : ﻪﺼﺨﺸﻣ نﺪﺷ لژ نآ رد ﻪﮐ هﺮﯿﺧذ لوﺪﻣ رد ﺪﯾﺪﺷ ﺶﯾاﺰﻓا ﺎﺑ ،لوا ﻦﯿﺌﺗوﺮﭘ

و دﺎﺘﻓا قﺎﻔﺗا ﻪﺼﺨﺸﻣ

د مو ﺎﺑ هﺮﯿﺧذ لوﺪﻣ ﺶﯾاﺰﻓا ﻪﮐ

ﺎﺑ

ﻪﮑﺒﺷ ﻞﯿﮑﺸﺗ ﺖﺷاد ﺖﻘﺑﺎﻄﻣ ﻎﻤﺻ

. دﺮﮐ ﯽﻧﺎﺒﯿﺘﺸﭘ ار قﻮﻓ ﻪﯿﺿﺮﻓ ،ﺮﯿﻐﺘﻣ ﺎﻣد نﻮﻣزآ نﺎﯾﺎﭘ رد ﺎﻫ لژ طﻮﻠﺨﻣ ياﺮﺑ ﺮﯿﻐﺘﻣ ﺶﻧﺮﮐ نﻮﻣزآ زا ﻞﺻﺎﺣ ﺞﯾﺎﺘﻧ .

و ﯽﮑﯾژﻮﻟﻮﺋر رﺎﺘﻓر داد نﺎﺸﻧ ار ﺮﻤﯿﻠﭘ ود ﻦﯿﺑ لﺎﺼﺗا مﺪﻋ ،طﻮﻠﺨﻣ يﺎﻫ ﻢﺘﺴﯿﺳ FTIR

.

ﺪﯿﻠﮐ نﺎﮔژاو :

؛لژ ﻎﻤﺻ

؛ﺮﻠﺧ ﻦﯿﺌﺗوﺮﭘ ﻪﻟوﺰﯾا ؛يﺮﻬﺷ ﻪﻣوﺪﻗ ﻪﻧاد يژﻮﻟﻮﺋر

تﺎﺒﺗﺎﮑﻣ لﻮﺌﺴﻣ

:

[email protected]

(2)

1 - ﻪﻣﺪﻘﻣ

ﻦﯿﺌﺗوﺮﭘ ﯽﻠﭘ و ﺎﻫ ﺪﯾرﺎﮐﺎﺳ ود ﺎﻫ ﻮﯿﺑ ﺮﻤﯿﻠﭘ هﺪﻤﻋ رﻮﻃ ﻪﺑ ﻪﮐ ﺪﻧا

هدﺎﻔﺘﺳا ﯽﯾاﺬﻏ ﻊﯾﺎﻨﺻ رد هدﺮﺘﺴﮔ ﯽﻣ

ﺪﻧﻮﺷ دﺎﺠﯾا لﻮﺌﺴﻣ و

ﯽﯾاﺬﻏداﻮﻣ ﯽﯾﺎﯿﻤﯿﺷﻮﮑﯾﺰﯿﻓ و ﯽﮑﯿﻧﺎﮑﻣ ،ﯽﮑﯾژﻮﻟﻮﺋر صاﻮﺧ

ﯽﻣ ﺪﻨﺷﺎﺑ 1,2] . [ ﺶﻫوﮋﭘ نﻮﻨﮐﺎﺗ ز يﺎﻫ

ﺮﺘﻬﺑ كرد ياﺮﺑ يدﺎﯾ

ﺮﺑ ﺶﻨﮑﻤﻫ ﻦﯿﺌﺗوﺮﭘ يﺎﻫ -

ﯽﻠﭘ ﺖﺳا ﻪﺘﻓﺮﮔ ترﻮﺻ ﺪﯾرﺎﮐﺎﺳ

7] - 2 .[ ﺖﻌﯿﺒﻃ ﺶﻨﮑﻤﻫﺮﺑ ﻦﯿﺌﺗوﺮﭘ يﺎﻫ -

ﯽﻠﭘ ﺮﯿﺛﺄﺗ ﺪﯾرﺎﮐﺎﺳ

دراد ﻦﯿﺌﺗوﺮﭘ يدﺮﮑﻠﻤﻋ صاﻮﺧ ﺮﺑ يدﺎﯾز 2]

.[ ﻦﯾا

ﺶﻨﮑﻤﻫﺮﺑ ﯽﻣ ﺎﻫ

ﺪﻨﻧﺎﻣ ﯽﯾاﺬﻏداﻮﻣ ﺪﯿﻟﻮﺗ رد ﺪﻨﻧاﻮﺗ ﯽﻧﺮﻓ

،ﺎﻫ

هﺪﻨﻨﮐﺮﭘ ﻣ ﺮﯿﻨﭘ و ﯽﻨﯾﺮﯿﺷ يﺎﻫ ﺪﯿﻔ

ﺷﺎﺑ ﻨ ﺪ 8] .[ ﻦﯾا ﻦﯿﻨﭽﻤﻫ

طﻮﻠﺨﻣ ﯽﻣ ﺎﻫ ﺪﻨﻧاﻮﺗ رد ﺪﯾﺪﺟ ﯽﯾاﺬﻏداﻮﻣ ناﻮﻨﻋ ﻪﺑ

ﻦﯾﺰﮕﯾﺎﺟ ﯽﺑﺮﭼ يﺎﻫ ﺪﻧﻮﺷ ﻪﺘﻓﺮﮔ رﺎﮑﺑ

9] و 10 .[

طﻮﻠﺨﻣ ياﺮﺑ ود

ﻮﯿﺑ ﺖﻟﺎﺣ ﻪﺳ ﺖﺳا ﻦﮑﻤﻣ ﻒﻠﺘﺨﻣ ﺮﻤﯿﻠﭘ :

مأﻮﺗ ﺖﯿﻟﻼﺣ لﺎﺼﺗا ،1

ﯽﮑﯿﻣﺎﻨﯾدﻮﻣﺮﺗ يرﺎﮔزﺎﺳﺎﻧ و 2

ﺪﺘﻔﯿﺑ قﺎﻔﺗا 3

.

ﻻﻮﻤﻌﻣ مأﻮﺗ ﺖﯿﻟﻼﺣ ﻪﺘﺒﻟا خر ترﺪﻧ ﻪﺑ

ﯽﻣ ﺪﻫد 2] ،[

ﺶﻨﮑﻤﻫﺮﺑ لﺎﺼﺗا يﺎﻫ

بﻮﻠﻄﻣ ﯽﻣ تﻻﺎﺣ ﻦﯾا ﻦﯾﺮﺗ ﺪﺷﺎﺑ

.

ﯽﻧﺎﻣز ﺰﯿﻧ ﯽﮑﯿﻣﺎﻨﯾدﻮﻣﺮﺗ يرﺎﮔزﺎﺳﺎﻧ ﯽﻣ قﺎﻔﺗا

ﺎﯾ ﻪﮐ ﺪﺘﻓا

هﺪﻨﻨﮐ ﻊﻓد عﻮﻧ زا ﻒﻠﺘﺨﻣ يﺎﻫﺮﻤﯿﻠﭘﻮﯿﺑ ﻦﯿﺑ ﺶﻨﮑﻤﻫﺮﺑ و ﺪﺷﺎﺑ 4

ﺪﻨﻫد نﺎﺸﻧ لﻼﺣ ﻪﺑ ﺖﺒﺴﻧ ﯽﺗوﺎﻔﺘﻣ ﻞﯾﺎﻤﺗ ﺮﻤﯿﻠﭘ ود ﺎﯾ

2] و 11 . [ ﮐ ﯽﻣﺎﮕﻨﻫ لژ ﻪ ﮏﯾ زا ﺶﯿﺑ ﺐﯿﮐﺮﺗ ﺎﺑ طﻮﻠﺨﻣ يﺎﻫ

ﻮﯿﺑ ﯽﻣ ﻞﯿﮑﺸﺗ ﺮﻤﯿﻠﭘ ﻞﺑﺎﻘﺘﻣ ﻪﮑﺒﺷ ،ﺪﻧﻮﺷ

ﻢﻫﺎﺑ هاﺮﻤﻫ ﻪﮑﺒﺷ ،5

) ﻞﺼﺘﻣ

6( ﺎﯾ هﺪﺷ اﺪﺟ يﺎﻫزﺎﻓ ﻪﮑﺒﺷ ﯽﻣ ار 7

دﺮﮐ هﺪﻫﺎﺸﻣ ناﻮﺗ

12] . [ ﻪﮑﺒﺷ يﺎﻫ ﯽﻣ هﺪﻫﺎﺸﻣ ﯽﻧﺎﻣز ﻞﺑﺎﻘﺘﻣ دﻮﺷ

،ﻪﻔﻟﻮﻣ ود ﻪﮐ

ﻪﮑﺒﺷ ترﻮﺻ ﻪﺑ و ﻪﻧﺎﮔاﺪﺟ رﻮﻃ ﻪﺑ ار لژ ﻞﯿﮑﺸﺗ ﻞﻘﺘﺴﻣ يﺎﻫ

ﯽﻣ ﺪﻨﻫد . عﻮﻧ زا ﻂﻘﻓ ﺎﻬﻧآ ﻦﯿﺑ ﺶﻨﮑﻤﻫﺮﺑ ﻪﻧﻮﮔﺮﻫ ﺖﻟﺎﺣ ﻦﯾا رد

يژﻮﻟﻮﭘﻮﺗ ﺖﺳا 8

12] . [ ﻪﮑﺒﺷ ﯽﻣ ﻞﯿﮑﺸﺗ ﯽﻣﺎﮕﻨﻫ ﻞﺼﺘﻣ يﺎﻫ -

دراد دﻮﺟو ﺎﻫﺮﻤﯿﻠﭘ ﻦﯿﺑ ﯽﺘﺴﯾژﺮﻨﯿﺳ ﺶﻨﮑﻤﻫﺮﺑ ﻪﮐ ﺪﻧﻮﺷ .

رد

لژ ،ﻞﺑﺎﻘﻣ ﻞﯿﮑﺸﺗ رﺎﮔزﺎﺳﺎﻧ يﺎﻫﺮﻤﯿﻠﭘ زا ،هﺪﺷاﺪﺟ زﺎﻓ ﺎﺑ يﺎﻫ

ﺪﻧا هﺪﺷ . ﻢﺘﺴﯿﺳ ﻦﯾا رد ﺎﻫ

ﯽﻋﻮﻧ ﻓ يزﺎﺳاﺪﺟ ﻦﯿﺑ ﺖﺑﺎﻗر و زﺎ

ﯽﻣ خر لژ ﻞﯿﮑﺸﺗ ﺪﻨﯾاﺮﻓ ﺶﯾاﺰﻓا ار ﻢﺘﺴﯿﺳ ﯽﮔﺪﯿﭽﯿﭘ ﻪﮐ ﺪﻫد

ﯽﻣ ﺪﻫد 13] و 14 .[ ﯽﻠﭘ ﺶﻨﮑﻤﻫﺮﺑ يور يدﺎﯾز تﺎﻌﻟﺎﻄﻣ -

ﻦﯿﺌﺗوﺮﭘ و ﺎﻫﺪﯾرﺎﮐﺎﺳ ﺎﻫ

ﯽﻣ نﺎﺸﻧ ﻪﮐ ﺖﺳا ﻪﺘﻓﺮﮔ ترﻮﺻ ﺪﻨﻫد

1. co-solubility 2. association

3. thermodynamic incompatibility 4. repulsive

5. interpenetrating 6. coupled

7. phase separated networks

ﺮﻈﻧ درﻮﻣ صاﻮﺧ و ﺖﻌﯿﺒﻃ عﻮﻧ ﻪﺑ ﻪﺘﺴﺑ ﺶﻨﮑﻤﻫﺮﺑ ﻦﯾا

ﯽﻣ ﺪﺷﺎﺑ ﺪﻨﻣدﻮﺳ ﺎﯾ روآ نﺎﯾز ﺪﻧاﻮﺗ 19]

- 15 .[

ﻪﺑ رﻮﻃ يﺮﺘﺸﯿﺑ ﻦﯿﺌﺗوﺮﭘ ياراد تﻼﻏ ﻪﺑ ﺖﺒﺴﻧ تﺎﺑﻮﺒﺣ ﯽﻠﮐ

ﯽﻣ ﺪﻨﺷﺎﺑ 20] . [ ﯽﮔﮋﯾو زا يا هﺪﻤﻋ ﺶﺨﺑ يدﺮﮑﻠﻤﻋ يﺎﻫ

ﺪﻨﻧﺎﻣ

لژ ﻞﯿﮑﺸﺗ ﻦﯿﺌﺗوﺮﭘ ﻪﺑ طﻮﺑﺮﻣ

نآ ﺶﻨﮑﻤﻫﺮﺑ ﺮﺛا رد ﻪﮐ ﺖﺳا ﺎﻫ ﺎﻫ

نﻮﯾ ﺎﺑ لﻮﮑﻟﻮﻣ ﺮﯾﺎﺳ و لﻼﺣ ،ﺎﻫ نآ فاﺮﻃا يﺎﻫ

زا ﺎﻫ ﻪﻠﻤﺟ

ﯽﻠﭘ ﻦﯿﺌﺗوﺮﭘ و ﺎﻫﺪﯿﭙﯿﻟ ،ﺎﻫﺪﯾرﺎﮐﺎﺳ ﺎﻫ

ﯽﻣ ﺮﻫﺎﻇ ﺮﮕﯾد ي دﻮﺷ

. ﻪﻧاد

ﺮﻠﺧ ) Lathyrus sativus (

ﻦﺘﺷاد ﺎﺑ ،تﻻﻮﻘﺑ هداﻮﻧﺎﺧ زا

ﻻﺎﺑ ﻦﯿﺌﺗوﺮﭘ )

ﻦﯿﺑ 6/

25 ﺎﺗ 4/

28 (%

ﯽﻣ دﻮﺒﻬﺑ رﻮﻈﻨﻣ ﻪﺑ ﺪﻧاﻮﺗ

ﯽﮔﮋﯾو داﻮﻣ يﺎﻫ نﻮﯿﺴﻟﻮﻣا صﻮﺼﺧ ﻪﺑ ﯽﯾاﺬﻏ

ﻒﻠﺘﺨﻣ يﺎﻫ

ﻦﯿﺌﺗوﺮﭘ ﻦﯾﺰﮕﯾﺎﺟ دﻮﺷ ﯽﻧاﻮﯿﺣ يﺎﻫ

21] .[ لژ ﺮﯾوﺎﺼﺗ

دوﺪﺣ ﻦﯿﺌﺗوﺮﭘ ﻦﯾا زرﻮﻓوﺮﺘﮑﻟا 15

ﻦﯾﺮﺘﺸﯿﺑ ﺎﺑ ﯽﻨﯿﺌﺗوﺮﭘﺪﻧﺎﺑ

ﻦﯿﻠﯿﺴﯾو ،ﻦﯿﻣﻮﮕﻟ نﺎﮐ و

ﻦﯿﻠﯿﺴﯾو ﯽﻣ نﺎﺸﻧ ار ﺪﻫد

22] .[

ﻎﻤﺻ ﻪﻧاد ﻪﻣوﺪﻗ ﺮﻬﺷ ،ي جاﺮﺨﺘﺳا هدزﺎﺑ ﺎﺑ 36

/ 17

% ، 23 / 88 %

تارﺪﯿﻫﻮﺑﺮﮐ و

6/

4 % ﯽﮑﯾژﻮﻟﻮﺋر رﺎﺘﻓر ﻪﮐ هدﻮﺑ ﻦﯿﺌﺗوﺮﭘ

ﻞﺷ ﯽﻨﺗﻮﯿﻧﺮﯿﻏ شﺮﺑ ﺎﺑ هﺪﻧﻮﺷ

ﯽﻣ نﺎﺸﻧ ﺪﻫد 23] .[ نﻮﻣزآ

ﻤﺻ ﻦﯾا ﯽﮑﯿﻣﺎﻨﯾد ﯽﮑﯾژﻮﻟﻮﺋر ﻒﯿﻌﺿ لژ رﺎﺘﻓر ﻎ

ﻪﮑﺒﺷ دﻮﺟو و

ﻞﺑﺎﻘﺘﻣ لژ ﻦﯾا ترﺪﻗ ،ﺎﻣد ﺎﯾ ﺖﻈﻠﻏ ﺶﯾاﺰﻓا ﺎﺑ ﻪﮐ هداد نﺎﺸﻧ ار9

ﺶﯾاﺰﻓا ﯽﻣ ﺪﺑﺎﯾ 24] .[ رﺎﺘﻓر ﯽﺳرﺮﺑ ﺎﺑ ﺶﻫوﮋﭘ ﻦﯾا رد

ﯿﻟﻮﺗ طﻮﻠﺨﻣ لژ ﯽﮑﯾژﻮﻟﻮﺋر ﺮﺑ هﺪﺷﺪ

ﺮﻠﺧ ﻦﯿﺌﺗوﺮﭘ ﻪﻟوﺰﯾا ﻪﯾﺎﭘ -

ﯽﻣ يﺮﻬﺷ ﻪﻣوﺪﻗ ﻎﻤﺻ ﯽﮔﮋﯾو زا يﺮﺘﻬﺑ كرد ﻪﺑ ناﻮﺗ

ﻦﯾا يﺎﻫ

ﻢﺘﺴﯿﺳ ﺮﺷ و ﺎﻫ لژ ﻦﯾا ﻞﯿﮑﺸﺗ ﻒﻠﺘﺨﻣ ﻂﯾا ﺪﯿﺳر ﺎﻫ

. ﻦﯾا

نآ ﻪﻨﯿﻬﺑ هدﺎﻔﺘﺳا نﺎﮑﻣا تﺎﻋﻼﻃا ار ﯽﯾاﺬﻏداﻮﻣ لﻮﻣﺮﻓ رد ﺎﻫ

ﯽﻣ ﻢﻫاﺮﻓ ﺪﻨﮐ .

2 - ﺎﻫ شور و داﻮﻣ

2 - 1 - ﻎﻤﺻ و ﺮﻠﺧ ﻦﯿﺌﺗوﺮﭘ ﻪﻟوﺰﯾا جاﺮﺨﺘﺳا

يﺮﻬﺷ ﻪﻣوﺪﻗ ﻪﻧاد

ﻪﯿﻬﺗ ﻪﻟوﺰﯾا ﻦﯿﺌﺗوﺮﭘ ﺮﻠﺧ ﺎﺑ هدﺎﻔﺘﺳا زا شور ﻪﺋارا هﺪﺷ ﻂﺳﻮﺗ

ﯽﮐﺮﻬﺷ و نارﺎﮑﻤﻫ رد ﯽﯾﺎﯿﻠﻗ شور ﻪﺑ

=pH 9/

9 رد ﺐﯿﺳﺮﺗ و

5pH /4 ﺖﻓﺮﮔ مﺎﺠﻧا 25]

. [ يﺮﻬﺷ ﻪﻣوﺪﻗ ﻪﻧاد ﻎﻤﺻ جاﺮﺨﺘﺳا

نارﺎﮑﻤﻫ و ﯽﮑﭼﻮﮐ شور زا هدﺎﻔﺘﺳا ﺎﺑ 23]

ﺪﺷ مﺎﺠﻧا[ . ياﺮﺑ

زا رﻮﻈﻨﻣ ﻦﯾا ﺮﺑاﺮﺑ pH

8 يﺎﻣد ، C 48° ﻪﻧاد ﻪﺑ بآ ﺖﺒﺴﻧ و

1:30 ﺪﯾدﺮﮔ هدﺎﻔﺘﺳا .

(3)

2 - 2 - ﺮﻠﺧ ﻦﯿﺌﺗوﺮﭘ ﻪﻟوﺰﯾا طﻮﻠﺨﻣ يزﺎﺳ هدﺎﻣآ

و يﺮﻬﺷ ﻪﻣوﺪﻗ ﻪﻧاد ﻎﻤﺻ

طﻮﻠﺨﻣ يﺮﻬﺷ ﻪﻣوﺪﻗ ﻪﻧاد ﻎﻤﺻ -

ﻪﻟوﺰﯾا ﻦﯿﺌﺗوﺮﭘ ﺮﻠﺧ ﺎﺑ راﺪﻘﻣ

ﻦﯿﺌﺗوﺮﭘ ﺖﺑﺎﺛ 10 ﯽﻧزو ﺪﺻرد توﺎﻔﺘﻣ ﺮﯾدﺎﻘﻣ و

ﻎﻤﺻ ﺪﺷ ﻪﯿﻬﺗ .

ﺖﻈﻠﻏ رﺎﻬﭼ ﻎﻤﺻ

) 0 ، 2/

0 ، 4/

0 و 6/

0 ﯽﻧزو ﺪﺻرد (

درﻮﻣ

ﺖﻓﺮﮔراﺮﻗ هدﺎﻔﺘﺳا .

طﻮﻠﺨﻣ ﻎﻤﺻ ردﻮﭘ ﻦﯿﺌﺗوﺮﭘ ردﻮﭘ و

ﺎﺑ

زا هدﺎﻔﺘﺳا ﺷ هﺰﯿﻧﻮﯾد بآ

يوﺎﺣ هﺪ 02

/0 ﻞﯿﻟد ﻪﺑ ﺪﯾزآ ﻢﯾﺪﺳ ٪

ﺪﺷ ﻪﯿﻬﺗ ﯽﺑوﺮﮑﯿﻣ ﺪﺷر زا يﺮﯿﮕﺸﯿﭘ .

ﻦﯾا لﻮﻠﺤﻣ تﺪﻣ ﻪﺑ ﺎﻫ 2

قﺎﺗا يﺎﻣد رد ﺖﻋﺎﺳ رد ﯽﺴﯿﻃﺎﻨﻐﻣ نﺰﻤﻫ زا هدﺎﻔﺘﺳا ﺎﺑ

rpm

1000 ﻎﻤﺻ يﺎﻫ لﻮﮑﻟﻮﻣ ﻞﻣﺎﮐ بآ بﺬﺟ ياﺮﺑ و ﺪﺷ هدﺰﻤﻫ

ﻦﯿﺌﺗوﺮﭘ و هدادراﺮﻗ ﺮﺴﮑﯿﻣ لور يور زور ﻪﻧﺎﺒﺷ ﮏﯾ تﺪﻣ ﻪﺑ ،

ﺪﺷ . ﻫ ﻪﻧﻮﻤﻧ ﻦﯾا يﺎﻣد رد ﺶﯾﺎﻣزآ مﺎﺠﻧا نﺎﻣز ﺎﺗ ﺎ

4 °C

ﺪﻧﺪﺷ يراﺪﻬﮕﻧ .

يﺎﻫ نﻮﻣزآ مﺎﺠﻧا زا ﻞﺒﻗ ﻪﻧﻮﻤﻧ ﺮﻫ pH

لﻮﻠﺤﻣ زا هدﺎﻔﺘﺳا ﺎﺑ ﯽﮑﯾژﻮﻟﻮﺋر ﺎﯾ HCl

يور NaOH 7

ﺪﺷ ﻢﯿﻈﻨﺗ 7]

.[

2 - 3 - ﯽﻧﺎﺳﻮﻧ ﯽﮑﯿﻣﺎﻨﯾد ﯽﮑﯾژﻮﻟﻮﺋر يﺎﻫ نﻮﻣزآ

ﺮﻠﺧ ﻦﯿﺌﺗوﺮﭘ ﻪﻟوﺰﯾا طﻮﻠﺨﻣ يﺎﻫ ﻪﻧﻮﻤﻧ ﯽﮑﯾژﻮﻟﻮﺋر يﺎﻫ نﻮﻣزآ ﺪﻗ ﻪﻧاد ﻎﻤﺻ و ﯽﻧﺎﺳﻮﻧ ﺮﺘﻣﻮﺋر زا هدﺎﻔﺘﺳا ﺎﺑ يﺮﻬﺷ ﻪﻣو

ﺶﻨﺗ لﺮﺘﻨﮐ ﯽﮑﯿﻣﺎﻨﯾد /

ﻞﮑﺷ ﺮﯿﯿﻐﺗ ﻢﮐ ﻪﻨﻣاد ﺎﺑ ﺶﻧﺮﮐ

HAAKE MARS III rheometer (Thermo Scientific, Karlsruhe, Germany) يﺮﯿﮔرﺎﮑﺑ ﺎﺑ

يزاﻮﻣ ﻪﺤﻔﺻ ﻪﺳﺪﻨﻫ PP35/1Ti

) ﺮﻄﻗ 35 ﻪﻠﺻﺎﻓ ،ﺮﺘﻤﯿﻠﯿﻣ 1

ﺮﺘﻤﯿﻠﯿﻣ ( مﺎﺠﻧا ﻞﯾذ ﻞﺣاﺮﻣ ﺐﻟﺎﻗ رد ﺖﻓﺮﯾﺬﭘ

داد و نﻮﻣزآ يﺎﻫ ه

لوﺪﻣ ﻞﻣﺎﺷ و فﻼﺗا ،هﺮﯿﺧذ يﺎﻫ

ﺖﻧاﮋﻧﺎﺗ درﻮﻣ زﺎﻓ ﻪﯾواز

راﺮﻗ ﻞﯿﻠﺤﺗ و ﻪﯾﺰﺠﺗ ﺖﻓﺮﮔ

: ) 1 ( خﺮﻧ رد ﺎﻣد ﺶﯾاﺰﻓا

0C /min

1 زا 20 ﺎﺗ

0C 90 ياﺮﺑ يراﺪﻬﮕﻧ و 20

رد ﻪﻘﯿﻗد

0C

90 ﺖﺑﺎﺛ ﺲﻧﺎﮐﺮﻓ رد 1

ﺶﻧﺮﮐ و Hz 5/

0 ؛ﺪﺻرد ) 2 ( نﻮﻣزآ

ﺲﻧﺎﮐﺮﻓ ﻪﻨﻣاد رد ﺮﯿﻐﺘﻣ ﺲﻧﺎﮐﺮﻓ 01

/0 ﺎﺗ 10Hz ﺶﻧﺮﮐ و 5/

0

يﺎﻣد رد ﺪﺻرد

0C 90 ؛ ) 3 ( ﺖﻋﺮﺳ نﺎﻤﻫ ﺎﺑ ﺎﻣد ﺶﻫﺎﮐ /min

0C 1 زا 90 ﺎﺗ

0C 20 تﺪﻣ ﻪﺑ يراﺪﻬﮕﻧ و 20

رد ﻪﻘﯿﻗد

0C

20 ﺲﻧﺎﮐﺮﻓ رد ، 1Hz

ﺶﻧﺮﮐ و 5/

0 ؛ﺪﺻرد ) 4 ( ﺲﻧﺎﮐﺮﻓ نﻮﻣزآ

ﺲﻧﺎﮐﺮﻓ ﻪﻨﻣاد رد ﺮﯿﻐﺘﻣ 01

/0 ﺎﺗ 10 Hz ﺶﻧﺮﮐ و 5/

0 ﺪﺻرد

يﺎﻣد رد

0C 20 ؛ ) 5 ( ﺶﻧﺮﮐ ﻪﻨﻣاد رد ﺮﯿﻐﺘﻣ ﺶﻧﺮﮐ نﻮﻣزآ

01 /0 ﺎﺗ 100 ﺲﻧﺎﮐﺮﻓ رد ﺪﺻرد 1Hz

يﺎﻣد و

0C 20 ﻪﺑ

ﯽﻄﺧ ﮏﯿﺘﺳﻻاﻮﮑﺴﯾو ﻪﻘﻄﻨﻣ رد ﺎﻫ نﻮﻣزآ مﺎﺠﻧا ﺪﯿﯾﺄﺗ رﻮﻈﻨﻣ 26]

. [ ﻦﯿﯾﺎﭘ ﻪﺤﻔﺻ يور ﻢﯿﻘﺘﺴﻣ رﻮﻃ ﻪﺑ ﺎﻫ طﻮﻠﺨﻣ مﺎﻤﺗ

يﺎﻣد رد نﻮﻣزآ ﺮﻫ زا ﻞﺒﻗ و ﺪﺷ ﻪﺘﺨﯾر ﺮﺘﻣﻮﺋر

0C 20 لدﺎﻌﺗ

ﺪﺷ راﺮﻗﺮﺑ .

ﻮﻠﺟ ياﺮﺑ ﻪﻧﻮﻤﻧ ،ﺶﯾﺎﻣزآ مﺎﮕﻨﻫ رد ﺮﯿﺨﺒﺗ زا يﺮﯿﮔ

ﺪﺷ هﺪﯿﺷﻮﭘ نﻮﮑﯿﻠﯿﺳ ﻦﻏور كزﺎﻧ ﻪﻗرو ﺎﺑ .

ود ﻞﻗاﺪﺣ راﺮﮑﺗ

زا

نﻮﻣزآ ﺮﻫ مﺎﺠﻧا

ﺖﻓﺮﮔ . راﺰﻓا مﺮﻧ ﻦﯿﻨﭽﻤﻫ RheoWin

software 3.61 (Thermo Fisher Scientific) ياﺮﺑ

ﺖﻓﺮﮔ راﺮﻗ هدﺎﻔﺘﺳا درﻮﻣ ﺎﻫ هداد ﯽﺑﺎﯾزرا .

2 - 4 - ﺰﻣﺮﻗ نودﺎﻣ ﯽﺠﻨﺳ ﻒﯿﻃ

) ATR/FTIR (

ﻦﯿﺌﺗوﺮﭘ طﻮﻠﺨﻣ لژ يﺎﻫ ﻪﻧﻮﻤﻧ اﺪﺘﺑا رد ﺎﺑ هﺪﺷ ﻪﯿﻬﺗ ﻎﻤﺻ –

ﻊﯾﺎﻣ نژوﺮﺘﯿﻧ ﮏﻤﮐ ﺪﯾدﺮﮔ ﮏﺸﺧ يدﺎﻤﺠﻧا ﻦﮐ ﮏﺸﺧ رد

.

هﺎﮕﺘـﺳد ﺎـﺑ ﺰـﻣﺮﻗ نودﺎـﻣ ﯽﺠﻨـﺳ ﻒـﯿﻃ Perkin-Elmer

) Spectrum One, USA (

ﻪﻨﻣاد رد cm-1 4000 - 650 ﺎﺑ

حﻮﺿو 4 ﺪﺷ مﺎﺠﻧا . لﺎﺘﺴﯾﺮﮐ ﻪﺤﻔﺻ يور ﺎﻫ ﻪﻧﻮﻤﻧ بﺎﺗزﺎﺑ ﺎﺑ

ﺎﮐ ﻞﻣ ﯽﺒﻧﺎﺟ مزاﻮﻟ زا هدﺎﻔﺘﺳا ﺎﺑ ZnSe

يرﺎﺸﻓ يوزﺎﺑ )

ATR

accessory, Perkin-Elmer Inc., Boston, U.S.A (

يراﺬﮔرﺎﺑ ﺪﺷ

ﺪﻧ . زا يا ﻪﻋﻮﻤﺠﻣ 10

ﻒﯿﻃ دﺎﺠﯾا ياﺮﺑ ﻒﯿﻃ

زا هدﺎﻔﺘﺳا ﺎﺑ ﻪﻧﻮﻤﻧ ﺮﻫ ياﺮﺑ ﻂﺳﻮﺘﻣ

» ﻦﯿﮕﻧﺎﯿﻣ دﺮﮑﻠﻤﻋ «

دﻮﺟﻮﻣ

راﺰﻓا مﺮﻧ رد OPUS

) OPUS, Bruker Optics, USA (

ﺳا درﻮﻣ ﺖﻓﺮﮔ راﺮﻗ هدﺎﻔﺘ .

ﻪﯾﺎﭘ ﻂﺧ ﺢﯿﺤﺼﺗ )

Baseline

corrections (

قﺎﻘﺘﺷا ،نﻮﯿﺳاﺰﯿﻟﺎﻣﺮﻧ ، )

derivation (

و

ﻪﺷﻮﺧ ﻞﯿﻠﺤﺗ و ﻪﯾﺰﺠﺗ )

cluster analysis (

مﺮﻧ زا هدﺎﻔﺘﺳا ﺎﺑ

يﺎﻫراﺰﻓا OPUS 4.1 و

Perkin-Elmer ﺪﺷ مﺎﺠﻧا

27] .[

3 - ﺚﺤﺑ و ﺞﯾﺎﺘﻧ

3 - 1 - ﻪﻟوﺰﯾا لژ طﻮﻠﺨﻣ ﯽﮑﯾژﻮﻟﻮﺋر رﺎﺘﻓر

ﻦﯿﺌﺗوﺮﭘ يﺮﻬﺷ ﻪﻣوﺪﻗ ﻪﻧاد ﻎﻤﺻ و ﺮﻠﺧ

ﻪﻟوﺰﯾا ﻦﯿﺌﺗوﺮﭘ ﺪﺻرد راﺪﻘﻣ ،ﺎﻫ ﻪﻧﻮﻤﻧ يزﺎﺳ هدﺎﻣآ زا ﺶﯿﭘ ﺐﯾﺮﺿ ﺎﺑ لاﺪﻠﺠﮐ شور ﻪﺑ ﺮﻠﺧ ﻦﯿﺌﺗوﺮﭘ 25

/6 ﺪﺷ يﺮﯿﮔ هزاﺪﻧا

راﺪﻘﻣ و 75 / 91 ﺪﻣآ ﺖﺳﺪﺑ ﺪﺻرد .

ﻪﮐ ﺪﺷ ﺪﯿﯾﺎﺗ ﻦﯾاﺮﺑﺎﻨﺑ

ﯽﻣ حﺮﻄﻣ ﺮﻠﺧ ﻦﯿﺌﺗوﺮﭘ ﻪﻟوﺰﯾا ناﻮﻨﻋ ﻪﺑ هﺪﺷ جاﺮﺨﺘﺳا ﻦﯿﺌﺗوﺮﭘ ﺪﺷﺎﺑ . ﺨﺘﺳا هدزﺎﺑ ﺞﯾﺎﺘﻧ ﻪﺑﺎﺸﻣ ﺰﯿﻧ يﺮﻬﺷ ﻪﻣوﺪﻗ ﻎﻤﺻ جاﺮ

نارﺎﮑﻤﻫ و ﯽﮑﭼﻮﮐ ﻂﺳﻮﺗ هﺪﻣآ ﺖﺳﺪﺑ 1]

،[ 36 / 17 ﺪﺻرد

ﺪﻣآ ﺖﺳﺪﺑ .

و ﻦﯿﺌﺗوﺮﭘ ﻦﯿﺑ ﺶﻨﮑﻤﻫﺮﺑ ﯽﺑﺎﯾزرا ياﺮﺑ

(4)

ﻪﻟوﺰﯾا طﻮﻠﺨﻣ رﺎﻬﭼ ﯽﮔﺪﻨﻫد لژ ﻞﯾﺎﻓوﺮﭘ ،ﺪﯿﺋﻮﻠﮐورﺪﯿﻫ يﺮﻬﺷ ﻪﻣوﺪﻗ ﻪﻧاد ﻎﻤﺻ و ﺮﻠﺧ ﻦﯿﺌﺗوﺮﭘ ﺮﺘﻣﻮﺋر زا هدﺎﻔﺘﺳا ﺎﺑ

ﯽﻧﺎﺳﻮﻧ ﻪﻨﻣاد ﺎﺑ يرﻮﺗﻼﯿﺳا ﺖﻓﺮﮔ راﺮﻗ ﯽﺳرﺮﺑ درﻮﻣ ﻢﮐ

.

ﻦﯿﺌﺗوﺮﭘ ﻒﻠﺘﺨﻣ يﺎﻫ ﺖﺒﺴﻧ ﻦﯾاﺮﺑﺎﻨﺑ درﻮﻣ ﺪﯾرﺎﮐﺎﺳ ﯽﻠﭘ –

ﺖﻓﺮﮔ راﺮﻗ يﺮﯿﮔ هزاﺪﻧا .

ﻪﻟوﺰﯾا طﻮﻠﺨﻣ يﺎﻫ لژ ﮏﯿﺘﺳﻻا لوﺪﻣ يور ﺶﯾﺎﻣﺮﮔ ﺮﺛا رﻮﮐﺬﻣ يﺎﻫ ﺖﺒﺴﻧ رد يﺮﻬﺷ ﻪﻣوﺪﻗ ﻪﻧاد ﻎﻤﺻ و ﺮﻠﺧ ﻦﯿﺌﺗوﺮﭘ ﻞﮑﺷ رد 1 ﺖﺳا هﺪﺷ هداد نﺎﺸﻧ .

زا ﺎﻣد ﺶﯾاﺰﻓا ،ﻞﮑﺷ ﻦﯾا رد

20 ﺎﺗ 90 ﯽﻫد تراﺮﺣ ﺖﻋﺮﺳ ﺎﺑ داﺮﮕﯿﺘﻧﺎﺳ ﻪﺟرد 1

ﻪﺟرد

تﺪﻣ ﻪﺑ ﺎﻣد ﻦﯾا رد ﻪﻧﻮﻤﻧ يراﺪﻬﮕﻧ ﺲﭙﺳ و ﻪﻘﯿﻗد ﺮﺑ داﺮﮕﯿﺘﻧﺎﺳ 20 دﻮﺷ ﯽﻣ هداد ﺶﯾﺎﻤﻧ ﻪﻘﯿﻗد .

،دﻮﺷ ﯽﻣ ﻪﻈﺣﻼﻣ ﻪﮐ رﻮﻄﻧﺎﻤﻫ

لﻮﻠﺤﻣ ﻪﺑ ﻎﻤﺻ ندوﺰﻓا 10

ﺐﯿﺷ ﺶﻫﺎﮐ ﺐﺒﺳ ،ﻦﯿﺌﺗوﺮﭘ ﺪﺻرد

ﯽﮔﺪﻨﻫد لژ ﯽﻃ ﮏﯿﺘﺳﻻا لوﺪﻣ دﻮﺷ ﯽﻣ

) ﻞﮑﺷ 1 .(

ﺒﻋ ﻪﺑ ترﺎ

طﻮﻠﺨﻣ لژ رﺎﺘﻓر ﻪﺴﯾﺎﻘﻣ ﺮﮕﯾد يﺎﻫ

ﻦﯿﺌﺗوﺮﭘ نﺎﺸﻧ ﻎﻤﺻ –

هﺪﻨﻫد ﺶﯾاﺰﻓا و ﺖﺧاﻮﻨﮑﯾ ﺶﯾاﺰﻓا و ﮏﯿﺘﺳﻻا لوﺪﻣ ﯽﻧﺎﻬﮔﺎﻧ

ﺪﺷﺎﺑ ﯽﻣ نآ دﺪﺠﻣ ﯽﺠﯾرﺪﺗ .

زﺎﻓ ﻦﯾا رد ﻪﺘﯿﺴﯿﺘﺳﻻا لوﺪﻣ

ﺪﺷﺎﺑ ﯽﻣ ﯽﻨﯿﺌﺗوﺮﭘ ﻪﮑﺒﺷ دﺎﺠﯾا ﻪﺑ طﻮﺑﺮﻣ ﻪﮐ ﺖﺳا ﻪﺘﻓﺎﯾ ﺶﯾاﺰﻓا ﻓا و ﻪﺘﯿﺴﯿﺘﺳﻻا لوﺪﻣ ﺶﯾاﺰﻓا ﺎﺑ ﻪﮐ يرﻮﻃ ﻪﺑ نآ ﻪﺘﺳﻮﯿﭘ ﺶﯾاﺰ

ﺖﺑﺎﺛ يﺎﻣد رد لﺎﻣﺮﺗوﺰﯾا نﻮﻣزآ ﯽﻃ

0C 90 ﺖﺳا هﺪﺷ هﺪﻫﺎﺸﻣ .

Fig 1 The effect of heating process from 90 to 20°C on the elastic modulus of different ratios of LSPI- LPSG mixed gel (rate of 1 °C/min and holding for

20 minutes, 1 Hz, strain 0.5%).

رد ﺎﻣد ﺶﯾاﺰﻓا ﺎﺑ ﻦﯿﺌﺗوﺮﭘ نﻮﯿﺳارﻮﺗﺎﻧد و لژ ﻞﯿﮑﺸﺗ ﺪﻨﯾآﺮﻓ

ﺐﯿﺷ ﮏﯿﺘﺳﻻا لوﺪﻣ ﺶﯾاﺰﻓا ﻦﯾا ﺎﻣا ،ﺪﺷ زﺎﻏآ ﻪﯿﻟوا ﻞﺣاﺮﻣ ﯽﻠﯿﺧ ﺖﺷاﺪﻧ يﺪﻨﺗ .

ﺎﺑ ﻪﺴﯾﺎﻘﻣ رد لژ ﻞﯿﮑﺸﺗ يﺎﻣد ﻦﯾا ﺎﻨﻤﺿ

ﺪﺑﺎﯾ ﯽﻣ ﺶﻫﺎﮐ ﺺﻟﺎﺧ ترﻮﺻ ﻪﺑ ﻦﯿﺌﺗوﺮﭘ رﻮﻀﺣ .

ﻦﯾاﺮﺑﺎﻨﺑ

ﻫ رﻮﻀﺣ ﻪﮐ ﺖﻓﺮﮔ ﻪﺠﯿﺘﻧ ناﻮﺗ ﯽﻣ ﯿ

ﺪﯿﺋﻮﻠﮐورﺪ لﻮﻠﺤﻣ رد

ﻦﯾاﺮﺑﺎﻨﺑ و هﺪﺷ لژ ﻞﯿﮑﺸﺗ رد ﺮﯿﺧﺎﺗ دﺎﺠﯾا ﺚﻋﺎﺑ ﻦﯿﺌﺗوﺮﭘ لژ طﻮﻠﺨﻣ رد ﯽﮑﯿﻣﺎﻨﯾدﻮﻣﺮﺗ يرﺎﮔزﺎﺳﺎﻧ و ﺮﻠﺧ ﻦﯿﺌﺗوﺮﭘ ﻪﻟوﺰﯾا

يﺮﻬﺷ ﻪﻣوﺪﻗ ﻪﻧاد ﻎﻤﺻ ﺪﻫد ﯽﻣ خر

. ﺖﻈﻠﻏ ﻪﮐ نﺎﻨﭽﻤﻫ ﻎﻤﺻ

ﺎﻫ لﻮﻠﺤﻣ رد ﺶﯾاﺰﻓا

ﯽﮑﯿﻣﺎﻨﯾدﻮﻣﺮﺗ يرﺎﮔزﺎﺳﺎﻧ ﻦﯾا ،ﺪﺑﺎﯾ ﯽﻣ

ددﺮﮔ ﯽﻣ ﻪﺟﻮﺗ ﻞﺑﺎﻗ ﺮﺘﺸﯿﺑ .

ﺨﻣ ياﺮﺑ يوﺎﺣ طﻮﻠ 10

عوﺮﺷ ،ﺮﻠﺧ ﻦﯿﺌﺗوﺮﭘ ﻪﻟوﺰﯾا ﺪﺻرد

لژ ﻞﯿﮑﺸﺗ ﺪﻨﯾاﺮﻓ عوﺮﺷ ﻪﺑ طﻮﺑﺮﻣ ﻪﮐ ﮏﯿﺘﺳﻻا لوﺪﻣ ﺶﯾاﺰﻓا دوﺪﺣ يﺎﻣد رد ،ﺖﺳا طﻮﻠﺨﻣ ﻢﺘﺴﯿﺳ رد ﻦﯿﺌﺗوﺮﭘ

0C 90 خر

ﺖﺳا هداد )

ﻞﮑﺷ 1 .(

لوﺪﻣ رد ﯽﺠﯾرﺪﺗ ﺶﯾاﺰﻓا ﻦﯾا ﻪﮐ ﯽﯾﺎﻣد

ﺪﺷ زﺎﻏآ ﮏﯿﺘﺳﻻا )

Tgel

( ﺖﻈﻠﻏ ﺶﯾاﺰﻓا ﺎﺑ ﻎﻤﺻ

،ﺖﻓﺎﯾ ﺶﻫﺎﮐ

ﺎﺑ ﻪﮐ ﻦﯿﺌﺗوﺮﭘ طﻮﻠﺨﻣ يﺎﻫ ﻢﺘﺴﯿﺳ رد ﻦﯿﺸﯿﭘ تاﺪﻫﺎﺸﻣ ﯽﻠﭘ –

ﺖﺳا ﻖﻓاﻮﻣ ﺰﯿﻧ ﺪﯾرﺎﮐﺎﺳ 5]

و 28 .[

ﯽﻔﻠﺘﺨﻣ يﺎﻫ ﺶﻫوﮋﭘ رد 34]

- 28 ﯽﺠﯾرﺪﺗ يﺎﻫﺪﻨﯾآﺮﻓ [

ندروآ ﺖﺳﺪﺑ ياﺮﺑ لژ يﺎﻫ طﻮﻠﺨﻣ ندﺮﮐ مﺮﮔ ﺎﯾ ندﺮﮐدﺮﺳ ﻣ يﺮﻤﯿﻠﭘﻮﯿﺑ يﺎﻫ طﻮﻠﺨﻣ رد زﺎﻓ ﻊﯾزﻮﺗ يﺎﻫرﺎﺘﻓر درﻮﻣ ﻒﻠﺘﺨ

ﺖﺳا ﻪﺘﻓﺮﮔ راﺮﻗ ﯽﺳرﺮﺑ .

ﻪﻠﺣﺮﻣ ﺮﺛا لوﺪﻣ يور ندﺮﮐ ﮏﻨﺧ

ﻪﻣوﺪﻗ ﻪﻧاد ﻎﻤﺻ و ﺮﻠﺧ ﻦﯿﺌﺗوﺮﭘ ﻪﻟوﺰﯾا طﻮﻠﺨﻣ لژ ﮏﯿﺘﺳﻻا زا ﻒﻠﺘﺨﻣ ﺪﯾرﺎﮐﺎﺳ ﯽﻠﭘ ﻪﺑ ﻦﯿﺌﺗوﺮﭘ ﺖﺒﺴﻧ رﺎﻬﭼ يوﺎﺣ يﺮﻬﺷ 90 ﺎﺗ 20 ندﺮﮐدﺮﺳ ﺖﻋﺮﺳ ﺎﺑ داﺮﮕﯿﺘﻧﺎﺳ ﻪﺟرد

0C/min 1 و

تﺪﻣ ﻪﺑ ﺎﻣد ﻦﯾا رد لژ طﻮﻠﺨﻣ ﻦﺘﺷاد ﻪﮕﻧ 20

ﻞﮑﺷ رد ﻪﻘﯿﻗد

2 ﺖﺳا هﺪﺷ هداد نﺎﺸﻧ .

ﻮﻄﻧﺎﻤﻫ هداد نﺎﺸﻧ ﻞﮑﺷ ﻦﯾا رد ﻪﮐ ر

ﺶﯾاﺰﻓا ﮏﯿﺘﺳﻻا لوﺪﻣ ،ندﺮﮐدﺮﺳ ﻪﻠﺣﺮﻣ ﯽﻃ ،ﺖﺳا هﺪﺷ ﮏﯾ دﺎﺠﯾا ﻪﺑ طﻮﺑﺮﻣ ﻻﺎﻤﺘﺣا ﺶﯾاﺰﻓا ﻦﯾا ﻪﮐ دﺮﮐاﺪﯿﭘ يﺮﺘﺸﯿﺑ ترﻮﺻ ﻪﺑ ﻪﮐ ﺖﺳا يﺮﻬﺷ ﻪﻣوﺪﻗ ﻪﻧاد ﻎﻤﺻ لژ رﺎﺘﺧﺎﺳ ﺪﻨﮐ ﯽﻣ اﺪﯿﭘ ﺶﯾاﺰﻓا ﺎﻤﺋاد ﯽﺠﯾرﺪﺗ .

ﻦﯾا رد ،ﺮﮕﯾد ترﺎﺒﻋ ﻪﺑ

ﺷ ﻪﻣوﺪﻗ ﻪﻧاد ﻎﻤﺻ رﻮﻀﺣ ،ﻪﻠﺣﺮﻣ يور ﯽﺘﺴﯾژﺮﻨﯿﺳ ﺮﺛا يﺮﻬ

دراد ﺪﯾﺪﺟ يﺎﻫرﺎﺘﺧﺎﺳ يزﺎﺳزﺎﺑ و لژ ﻞﯿﮑﺸﺗ .

ﻦﯿﻤﻫ ﻪﺑﺎﺸﻣ

نارﺎﮑﻤﻫ و ﻊﻓار ﻂﺳﻮﺗ ﺰﯿﻧ هﺪﯾﺪﭘ 7]

ﻎﻤﺻ ياﺮﺑ [ نﺎﺤﯾر

و

ﻦﯿﺌﺗوﺮﭘ ﺎﺘﺑ ﺖﺳا هﺪﺷ شراﺰﮔ و هﺪﻫﺎﺸﻣ ﺰﯿﻧ ﻦﯿﻟﻮﺑﻮﻠﮔﻮﺘﮐﻻ .

(5)

Fig 2 The effect of cooling process from 90 to 20°C on the elastic modulus of different ratios of

LSPI-LPSG mixed gel (rate of 1 °C/min and holding for 20 minutes, 1 Hz, strain 0.5%).

دﺮﮐ ﻢﯿﺴﻘﺗ ﺶﺨﺑ ود ﻪﺑ ناﻮﺗ ﯽﻣ ار تﺎﺼﺨﺸﻣ ﻦﯾا :

ﺶﯾاﺰﻓا

ﻦﯿﺑ ﻪﯿﻟوا 90

ﺎﺗ 20 ﺶﻫﺎﮐ ﺲﭙﺳ و داﺮﮕﯿﺘﻧﺎﺳ ﻪﺟرد لوﺪﻣ

ﮏﯿﺘﺳﻻا رد ﺎﻫ لژ ﻦﺘﺷاد ﻪﮕﻧ لﻮﻃ رد 20

ﺘﻧﺎﺳ ﻪﺟرد داﺮﮔ ﯽ

.

ﻪﺠﯿﺘﻧ ﻻﺎﻤﺘﺣا طﻮﻠﺨﻣ يﺎﻫ لژ هﺮﯿﺧذ لوﺪﻣ ﻊﯾﺮﺳ ﻪﻌﺳﻮﺗ هﺪﺷ دﺎﺠﯾا روﺎﺠﻣ ﺪﯿﺘﭙﭘ ﯽﻠﭘ يﺎﻫ هﺮﯿﺠﻧز ﻦﯿﺑ ﻪﺑذﺎﺟ يﺎﻫوﺮﯿﻧ لوﺪﻣ رد ﯽﺘﺧاﻮﻨﮑﯾ ﺶﯾاﺰﻓا ،يزﺎﺳ ﮏﻨﺧ زا ﺲﭘ اﺮﯾز ،ﺖﺳا دﻮﺷ ﯽﻣ هﺪﻫﺎﺸﻣ ﺰﯿﻧ ﺮﻠﺧ ﻦﯿﺌﺗوﺮﭘ ﻪﻟوﺰﯾا لژ هﺮﯿﺧذ .

ﻦﯿﻨﭽﻤﻫ

ﮏﯿﺘﺳﻻا لوﺪﻣ ﺶﯾاﺰﻓا زا ﯽﺸﺨﺑ ،ﺶﺨﺑ ﻦﯾا رد يﺎﻫ لژ رد

ﻦﯿﺌﺗوﺮﭘ طﻮﻠﺨﻣ يﺮﻬﺷ ﻪﻣوﺪﻗ ﻪﻧاد ﻎﻤﺻ نﺪﺷ لژ ﺎﺑ ،ﻎﻤﺻ –

يﺎﻣد ﺎﺗ نﺪﺷ دﺮﺳ ﺎﺑ نﺎﻣﺰﻤﻫ 20

دراد طﺎﺒﺗرا داﺮﮕﯿﺘﻧﺎﺳ ﻪﺟرد .

ﻪﺑ طﻮﺑﺮﻣ ﺖﺳا ﻦﮑﻤﻣ يﺪﻌﺑ ﻪﻠﺣﺮﻣ رد ﮏﯿﺘﺳﻻا لوﺪﻣ ﺶﻫﺎﮐ ﯽﺑﺎﯾزﺎﺑ ياﺮﺑ ﯽﻓﺎﮐ نﺎﻣز ﻦﺘﺷاد و ﺎﻫ لژ هﺪﺷ ﺖﯿﺒﺜﺗ رﺎﺘﺧﺎﺳ رد ﺐﺳﺎﻨﻣ ﺖﯿﻌﻗﻮﻣ ندﺮﮐ اﺪﯿﭘ و رﺎﺘﺧﺎﺳ ﺪﺷﺎﺑ لژ رﺎﺘﺧﺎﺳ

.

ﺶﯾاﺰﻓا ﺚﻋﺎﺑ يﺮﻬﺷ ﻪﻣوﺪﻗ ﻪﻧاد ﻎﻤﺻ رﻮﻀﺣ ،ﻦﯾا ﺮﺑ هوﻼﻋ دﻮﺷ ﯽﻣ طﻮﻠﺨﻣ لژ ﮏﯿﺘﺳﻻا لوﺪﻣ .

ﻪﮐ ﺪﻫد ﯽﻣ نﺎﺸﻧ ﺮﻣا ﻦﯾا

هﺮﯿﺠﻧز ﻪﮐ ﺪﻫد ﯽﻣ ﻞﯿﮑﺸﺗ ار ﻪﺘﺳﻮﯿﭘ زﺎﻓ ﮏﯾ ﯽﻨﯿﺌﺗوﺮﭘ ﻪﮑﺒﺷ و هدﺮﮐ دراو نآ رد هﺪﻨﻨﮐﺮﭘ ناﻮﻨﻋ ﻪﺑ ار ﺪﯾرﺎﮐﺎﺳ ﯽﻠﭘ يﺎﻫ ﺪﻫد ﯽﻣ رﺎﺘﺧﺎﺳ ﻞﯿﮑﺸﺗ 35]

. [ ﻧ ﻎﻤﺻ ياﺮﺑ ﺰﯿﻧ ﯽﻬﺑﺎﺸﻣ ﺞﯾﺎﺘ

نﺎﻨﯿﺟارﺎﮐ ﻎﻤﺻ ،ﺮﯿﻨﭘ بآ ﻦﯿﺌﺗوﺮﭘ ﻪﻟوﺰﯾا ﺎﺑ ﯽﻧﺎﻧﺎﻣﻮﺘﮐﻻﺎﮔ ﺎﯾزﺎﮐ بآ ﻦﯿﺌﺗوﺮﭘ ﻪﻟوﺰﯾا ﺎﺑ ﻮﮕﻨﻟﺎﺑ ﻎﻤﺻ و ﺮﯿﻨﭘ بآ ﻦﯿﺌﺗوﺮﭘ ﻪﻟوﺰﯾا ﺎﺑ ﺪﺷ هﺪﻫﺎﺸﻣ ﺮﯿﻨﭘ 38]

- 36 و 7 .[ ﻎﻤﺻ و ﺮﻠﺧ ﻦﯿﺌﺗوﺮﭘ ﻪﻟوﺰﯾا لژ طﻮﻠﺨﻣ ﺮﯿﻐﺘﻣ ﺲﻧﺎﮐﺮﻓ نﻮﻣزآ

ﻞﮑﺷ رد يﺮﻬﺷ ﻪﻣوﺪﻗ ﻪﻧاد 3

و 4 ﻧ ﺖﺳا هﺪﺷ هداد نﺎﺸ .

ﻦﯾا رد

لوﺪﻣ و ﮏﯿﺘﺳﻻا لوﺪﻣ ﻪﮐ دﺮﮐ هﺪﻫﺎﺸﻣ ناﻮﺗ ﯽﻣ ﻞﮑﺷ رد زﻮﮑﺴﯾو 20

داﺮﮕﯿﺘﻧﺎﺳ ﻪﺟرد ﮏﯾدﺰﻧ ﻢﻫ ﻪﺑ

ﺪﻧﻮﺷ ﯽﻣ .

لژ ﺎﺑ ﻪﺴﯾﺎﻘﻣ رد زﻮﮑﺴﯾو لوﺪﻣ و ﮏﯿﺘﺳﻻا لوﺪﻣ ﺶﯾاﺰﻓا هﺪﻨﻫد نﺎﺸﻧ ﻪﮐ دﻮﺑ ﺮﺘﺸﯿﺑ ﻪﻧﺎﮔاﺪﺟ رﻮﻃ ﻪﺑ ﺮﻠﺧ ﻦﯿﺌﺗوﺮﭘ ﻪﻟوﺰﯾا ﻠﺨﻣ يﺎﻫ لژ ﻪﺘﯿﺴﯿﺘﺳﻻا ﺶﯾاﺰﻓا ﺖﺳا طﻮ

. ﯽﮑﯾ ﯽﮔﮋﯾو ﻦﯾا

يﺮﻬﺷ ﻪﻣوﺪﻗ ﻪﻧاد ﻎﻤﺻ ﯽﺘﺴﯾژﺮﻨﯿﺳ ﺮﺛا تﺎﺒﺛا كراﺪﻣ زا ﺮﮕﯾد ﺪﯾآ ﯽﻣ بﺎﺴﺣ ﻪﺑ ﺮﻠﺧ ﻦﯿﺌﺗوﺮﭘ ﻪﻟوﺰﯾا لژ رد .

ﺖﺳا ﺮﮐذ ﻪﺑ مزﻻ

توﺎﻔﺗ طﻮﻠﺨﻣ يﺎﻫ لژ رد ﺲﮑﻠﭙﻤﮐ ﻪﺘﯾزﻮﮑﺴﯾو ﺐﯿﺷ ﻦﯿﺑ ﻪﮐ دراﺪﻧ دﻮﺟو يراد ﯽﻨﻌﻣ .

Fig 3 Frequency sweep test for different ratios of LSPI-LPSG mixed gel (20 °C, strain 0.5%).

Fig 4 Frequency sweep Test for 10:0.2 mixed gel ratio of LSPI-LPSG (20 °C, Strain 0.5%). داد نﺎﺸﻧ ،ﺪﺷ مﺎﺠﻧا ﺎﻫ نﻮﻣزآ نﺎﯾﺎﭘ رد ﻪﮐ ﺮﯿﻐﺘﻣ ﺶﻧﺮﮐ نﻮﻣزآ ﺶﻧﺮﮐ ظﺎﺤﻟ زا طﻮﻠﺨﻣ يﺎﻫ لژ ﯽﻠﮐ ﻦﺘﺴﮑﺷ ﻞﯾﺎﻓوﺮﭘ ﻪﮐ

(6)

ﯽﻧاﺮﺤﺑ يﺮﻬﺷ ﻪﻣوﺪﻗ ﻪﻧاد ﻎﻤﺻ و ﺮﻠﺧ ﻦﯿﺌﺗوﺮﭘ ﻪﻟوﺰﯾا لژ ﻦﯿﺑ

24] ﺪﺷﺎﺑ ﯽﻣ ﯽﯾﺎﻬﻨﺗ ﻪﺑ[ .

دﻮﺟو ي ﻪﯿﺿﺮﻓ ﻦﯿﻨﭽﻤﻫ ﺎﻫ هداد ﻦﯾا

ﺪﻨﻨﮐ ﯽﻣ ﺪﯿﯾﺎﺗ ار يزﺎﻓود ﻪﮑﺒﺷ ﮏﯾ 5]

. [ ﮏﯿﺘﺳﻻﻮﮑﺴﯾو ﻪﯿﺣﺎﻧ

ﺶﯿﺑ ﺎﺗ و ﺖﺳا ﯽﮔرﺰﺑ دوﺪﺤﻣ رد ﺮﻠﺧ ﻦﯿﺌﺗوﺮﭘ ﻪﻟوﺰﯾا لژ ﯽﻄﺧ زا 10 ﻗ ﻪﻧاد ﻎﻤﺻ ﻪﮐ ﯽﻟﺎﺣ رد ،ﺪﺑﺎﯾ ﯽﻣ شﺮﺘﺴﮔ ٪ يﺮﻬﺷ ﻪﻣوﺪ

دوﺪﺣ ﺎﺗ و هدﻮﺑ ﻢﮐ ﺎﺘﺒﺴﻧ 1

ﺪﺑﺎﯾ ﯽﻣ شﺮﺘﺴﮔ ٪ 24]

. [ ﻦﯾا ﺎﺑ

ﺮﺿﺎﺣ ﻪﻌﻟﺎﻄﻣ رد هدﺎﻔﺘﺳا درﻮﻣ راﺪﻘﻣ زا ﺮﺗﻻﺎﺑ ﺮﯾدﺎﻘﻣ ﻦﯾا دﻮﺟو ) 5/

0 (٪ ﺖﺳا ) ﻞﮑﺷ 5 ( مﺎﺠﻧا يﺎﻫ ﺶﯾﺎﻣزآ ﻪﮐ ﺪﻨﮐ ﯽﻣ ﺪﯿﯾﺎﺗ و

ﺖﺳا ﻪﺘﻓﺮﮔ مﺎﺠﻧا ﯽﺑﻮﺧ ﻪﺑ ﯽﻄﺧ ﻪﯿﺣﺎﻧ رد هﺪﺷ .

ﺖﻈﻠﻏ ﺶﯾاﺰﻓا

ﻨﻣ شﺮﺘﺴﮔ ﻪﺑ ﺮﺠﻨﻣ ﻦﯿﺌﺗوﺮﭘ ﯽﻄﺧ ﮏﯿﺘﺳﻻاﻮﮑﺴﯾو ي ﻪﻘﻄ

ﺖﺳا هﺪﯾدﺮﮔ ﺶﻧﺮﮐ ﺮﺗﻻﺎﺑ ﺮﯾدﺎﻘﻣ ﺖﻤﺳ ﻪﺑ طﻮﻠﺨﻣ .

Fig. 5. Strain sweep test for confirmation of linear viscoelastic region for LSPI-LPSG mixed gel in a

10:0.2 ratio (20 °C, 1 Hz).

3 - 2 -

ﺰﻣﺮﻗ نودﺎﻣ ﯽﺠﻨﺳ ﻒﯿﻃ

) ATR/FTIR (

ﻪﻟوﺰﯾا ﺰﻣﺮﻗ نودﺎﻣ ﻒﯿﻃ رد ﺮﻠﺧ ﻦﯿﺌﺗوﺮﭘ

رد لژ ﺖﻟﺎﺣ ﻪﯿﺣﺎﻧ

cm-1 4000 - 650 ﺪﺷ ﺖﺒﺛ قﺎﺗا يﺎﻣد رد )

ﻞﮑﺷ 6 .(

ﮏﯿﭘ

ﻪﯿﺣﺎﻧ رد ﻦﯿﺌﺗوﺮﭘ يﺎﻫ ﯽﮔﮋﯾو ﻪﺑ طﻮﺑﺮﻣ ﯽﻠﺻا cm-1

1634

ﺪﯿﻣآ ﻪﯿﺣﺎﻧ ﻪﮐ ،ﺪﻣآ ﺖﺳﺪﺑ ) I'

ﯽﺸﺸﮐ ﯽﻧﺎﺳﻮﻧ (C=O

نﺎﺸﻧ ار

و رﺎﺸﻓ زا ﯽﺷﺎﻧ ،ﯽﺗراﺮﺣ نﻮﯿﺳارﻮﺗﺎﻧد ﻪﺠﯿﺘﻧ رد ﻪﮐ ﺪﻫد ﯽﻣ ﯽﻣ ﺎﻫ ﻦﯿﺌﺗوﺮﭘ لﻼﺣ ﺪﺷﺎﺑ

39] و 40 . [ ﻦﺘﺴﮑﺷ ﮏﯿﭘ ﻦﯾا

ﻞﯿﮑﺸﺗ و ﻦﯿﺌﺗوﺮﭘ ﻪﯾﻮﻧﺎﺛ رﺎﺘﺧﺎﺳ نﺎﯿﻣ رد ﯽﻧژرﺪﯿﻫ يﺎﻫﺪﻧﻮﯿﭘ ﯽﻨﻌﯾ ﻊﻤﺠﺗ ﺎﺑ هاﺮﻤﻫ ﺮﺗ يﻮﻗ و ﺪﯾﺪﺟ ﯽﻧژرﺪﯿﻫ يﺎﻫﺪﻧﻮﯿﭘ ﺪﻫد ﯽﻣ نﺎﺸﻧ ار ﯽﻟﻮﮑﻟﻮﻣ ﻦﯿﺑ ﯽﻧژرﺪﯿﻫ يﺎﻫﺪﻧﻮﯿﭘ ﻞﯿﮑﺸﺗ 41] . [ ﮏﯿﭘ ﻦﯿﻨﭽﻤﻫ cm-1

1537 و ﺎﻔﻟآ ﭻﯿﭘرﺎﻣ زا رﺎﺘﺧﺎﺳ ﺮﯿﯿﻐﺗ ا ﻪﺤﻔﺻ نﺎﻤﺘﺧﺎﺳ

ي ﯽﻌﻤﺠﺗ يﺎﻫ نﺎﻤﺘﺧﺎﺳ ﺖﻤﺳ ﻪﺑ β ار β

ﺪﻫد ﯽﻣ نﺎﺸﻧ .

هﺪﻫﺎﺸﻣ ﺮﮕﯾد يﺎﻫ ﻦﯿﺌﺗوﺮﭘ ياﺮﺑ ﻪﮐ رﻮﻄﻧﺎﻤﻫ

ﺷ ﯽﯾﺎﻫرﺎﺘﺧﺎﺳ ﻦﯿﻨﭼ ﻞﯿﮑﺸﺗ ،ﺖﺳا هﺪ ﺎﯾ لژ ﻞﯿﮑﺸﺗ ﻪﺼﺨﺸﻣ

ﺪﺷﺎﺑ ﯽﻣ ﻊﻤﺠﺗ 42]

و 43 .[

Fig 6 ATR-FTIR spectra of LSPI and LPSG (a):LSPI, (b): LPSG

يﺎﻫ ﻒﯿﻃ ATR/FTIR

يﺎﻫ ﺖﺒﺴﻧ ياﺮﺑ طﻮﻠﺨﻣ ﻒﻠﺘﺨﻣ

ﺮﻠﺧ ﻦﯿﺌﺗوﺮﭘ ﻪﻟوﺰﯾا لژ ﻪﯿﺣﺎﻧ رد يﺮﻬﺷ ﻪﻣوﺪﻗ ﻪﻧاد ﻎﻤﺻ –

ﯽﻔﯿﻃ cm-1 4000 - 650 ﻞﮑﺷ رد 7

ﺖﺳا هﺪﺷ هدروآ .

ﯽﻣﺎﻤﺗ

دوﺪﺣ رد ار ﯽﺼﺨﺸﻣ ﮏﯿﭘ ﺎﻫ طﻮﻠﺨﻣ cm-1

1635 ﺪﻧداد نﺎﺸﻧ

ﺖﻓﺎﯾ ﯽﻣ ﺶﻫﺎﮐ طﻮﻠﺨﻣ ﻪﺑ ﻎﻤﺻ ندوﺰﻓا ﺎﺑ ﯽﺋﺰﺟ رﻮﻃ ﻪﺑ ﻪﮐ .

ﯾﺮﺘﺳا ﺮﯿﻏ ﻞﯿﺴﮐﻮﺑﺮﮐ يﺎﻫ هوﺮﮔ ﻪﺑ ﮏﯿﭘ ﻦﯾا ﯽﻣ هداد ﺖﺒﺴﻧ ﻪﯿﻔ

دﻮﺷ 44] . [ زا ﻪﯿﺣﺎﻧ ﻦﯾا رد ﺮﯿﯿﻐﺗ 1631

ﺎﺗ cm-1 1645 رد

ﻖﯾﺮﻃ زا هوﺮﮔ ﻦﯾا رد ﯽﺗاﺮﯿﯿﻐﺗ ﻪﮐ ﺪﻫد ﯽﻣ نﺎﺸﻧ ﻒﯿﻃ ﺖﺳا هداد خر ﻦﯿﺌﺗوﺮﭘ ﺎﺑ ﺶﻨﮑﻤﻫﺮﺑ .

ﮏﯾ ﻪﮐ دﻮﺷ ناﻮﻨﻋ ﯽﺘﺴﯾﺎﺑ

b

(7)

دوﺪﺣ رد ﺺﺨﺸﻣ رﺎﯿﺴﺑ ﮏﯿﭘ cm-1

3276 ﻪﮐ دراد دﻮﺟو

ﯽﮔﺪﯿﺸﮐ ﻣ نﺎﺸﻧ بآ يﺎﻫ لﻮﮑﻟﻮﻣ رد ار O-H

ﺪﻫد ﯽ .

Fig 7 ATR-FTIR spectra of LSPI-LPSG mixed gel رﺎﮔزﺎﺳ ﯽﮑﯿﻣﺎﻨﯾدﻮﻣﺮﺗ ﺮﻈﻧ زا يﺮﻤﯿﻠﭘ يﺎﻫ طﻮﻠﺨﻣ ﻪﮐ ﯽﻣﺎﮕﻨﻫ يﺎﻫ ﻒﯿﻃ ،ﺪﺷﺎﺑ ﻊﯾﺎﺷ ﯽﻟﻮﮑﻟﻮﻣ ﻦﯿﺑ يﺎﻫ ﺶﻨﮑﻤﻫﺮﺑ و ﺪﻨﺷﺎﺑ ATR-FTIR طﻮﻠﺨﻣ هﺪﻨﻫد ﻞﯿﮑﺸﺗ ءاﺰﺟا زا ﺎﻫ طﻮﻠﺨﻣ

ﺪﻨﺷﺎﺑ ﯽﻣ توﺎﻔﺘﻣ .

ﮔزﺎﺳﺎﻧ ﺮﻤﯿﻠﭘ ود يﺎﻫ طﻮﻠﺨﻣ ،ﺲﮑﻋ ﺮﺑ رﺎ

) يزﺎﻓ هﺪﺷ اﺪﺟ (

ﻪﮐ ﺪﻨﻨﮐ ﯽﻣ ﻞﺻﺎﺣ يﺰﻣﺮﻗ نودﺎﻣ يﺎﻫ ﻒﯿﻃ

ﺪﻨﻨﮐ ﯽﻣ ﺖﯾﻮﻘﺗ ار ﺮﻤﯿﻠﭘ ود يﺎﻫ ﻒﯿﻃ .

ود ﻪﮐ داد نﺎﺸﻧ ﺞﯾﺎﺘﻧ

ﺪﯿﻣآ ﮏﯿﭘ ﻪﮐ يرﻮﻃ ﻪﺑ ،ﺪﻧرﺎﮔزﺎﺳﺎﻧ ﯽﮑﯿﻣﺎﻨﯾدﻮﻣﺮﺗ ﺮﻈﻧ زا ﺮﻤﯿﻠﭘ ﺪﺑﺎﯾ ﯽﻣ ﺶﯾاﺰﻓا طﻮﻠﺨﻣ ﻢﺘﺴﯿﺳ رد I .

ﻞﯿﻟد ﻪﺑ ﻦﯾاﺮﺑﺎﻨﺑ

رد ﯽﺼﺨﺸﻣ ﮏﯿﭘ ،ﻪﮑﺒﺷ يزﺎﻓ يزﺎﺳاﺪﺟ 1635

) ﺪﯿﻣآ (I خر

ﺖﺳا هداد .

3 - ﯽﯾﺎﻬﻧ يﺮﯿﮔ ﻪﺠﯿﺘﻧ

ﯽﮑﯾژﻮﻟﻮﺋر صاﻮﺧ ﺮﻠﺧ ﻦﯿﺌﺗوﺮﭘ ﻪﻟوﺰﯾا طﻮﻠﺨﻣ لژ

ﻎﻤﺻ –

يﺮﻬﺷ ﻪﻣوﺪﻗ ﻪﻧاد درﻮﻣ ﻒﻠﺘﺨﻣ يﺎﻫ ﺖﺒﺴﻧ و ﺖﻈﻠﻏ رد

ﺖﻓﺮﮔ راﺮﻗ ﻪﻌﻟﺎﻄﻣ .

ﻞﯿﮑﺸﺗ ﺪﻨﯾاﺮﻓ لﻮﻃ رد ﻪﮐ داد نﺎﺸﻧ ﺞﯾﺎﺘﻧ

يﺎﻫ ﻢﺘﺴﯿﺳ ﻦﯾا ياﺮﺑ هﺮﯿﺧذ لوﺪﻣ رد ﯽﺼﺨﺸﻣ ﮏﯿﭘ ،لژ ﺷ ﯽﻣ هﺪﯾد طﻮﻠﺨﻣ دﻮ

. ﺖﻈﻠﻏ ﺶﯾاﺰﻓا ﺎﺑ لژ ﻞﯿﮑﺸﺗ يﺎﻣد

ﯽﺘﺧاﻮﻨﮑﯾ ترﻮﺻ ﻪﺑ ﮏﯿﺘﺳﻻا لوﺪﻣ و ﺪﺑﺎﯾ ﯽﻣ ﺶﻫﺎﮐ ﻦﯿﺌﺗوﺮﭘ ﺪﺑﺎﯾ ﯽﻣ ﺶﯾاﺰﻓا ﻦﺘﺷاد ﻪﮕﻧ مﺮﮔ هرود ﯽﻃ .

يرﺎﮔزﺎﺳﺎﻧ

ﺶﻫﺎﮐ ﺎﺑ ﻪﮐ ﺪﺷ هﺪﻫﺎﺸﻣ ﺎﻫ نآ لژ طﻮﻠﺨﻣ رد ﯽﮑﯿﻣﺎﻨﯾدﻮﻣﺮﺗ ﺪﺷ ﺮﺘﺸﯿﺑ ،ﻢﺘﺴﯿﺳ رد ﻦﯿﺌﺗوﺮﭘ ﺖﻈﻠﻏ .

و ﯽﮑﯾژﻮﻟﻮﺋر رﺎﺘﻓر

ﻮﻠﺨﻣ يﺎﻫ ﻢﺘﺴﯿﺳ FTIR نﺎﺸﻧ ار ﺮﻤﯿﻠﭘ ود ﻦﯿﺑ لﺎﺼﺗا مﺪﻋ ،ط

داد . لژ ﻢﻫ و يزﺎﺳاﺪﺟ هﺪﯾﺪﭘ ﻢﻫ ﻪﮐ ﺪﺷ هﺪﻫﺎﺸﻣ ﻦﯿﻨﭽﻤﻫ ﻦﯿﺌﺗوﺮﭘ طﻮﻠﺨﻣ رد زﺎﻓ نﺪﺷ

- ﺪﻫد ﯽﻣ خر ﻎﻤﺻ .

نﻮﻣزآ ﺞﯾﺎﺘﻧ

ﻣزآ ﻞﺣاﺮﻣ نﺎﯾﺎﭘ رد ﺎﻫ لژ طﻮﻠﺨﻣ ياﺮﺑ ﺮﯿﻐﺘﻣ ﺶﻧﺮﮐ ،نﻮ

دﻮﻤﻧ ﯽﻧﺎﺒﯿﺘﺸﭘ ار قﻮﻓ ﻪﯿﺿﺮﻓ .

4 - ﻊﺑﺎﻨﻣ

[1] E. Dickinson, Emulsion gels: The structuring of soft solids with protein- stabilized oil droplets, Food Hydrocoll. 28 (2012) 224–241.

[2] V.B. Tolstoguzov, Functional properties of food proteins and role of protein- polysaccharide interaction, Food Hydrocoll.

4 (1991) 429–468.

[3] M.-E. Bertrand, S.L. Turgeon, Improved gelling properties of whey protein isolate by addition of xanthan gum, Food Hydrocoll. 21 (2007) 159–166.

[4] M.M.O. Eleya, X.J. Leng, S.L. Turgeon, Shear effects on the rheology of β- lactoglobulin/β-carrageenan mixed gels, Food Hydrocoll. 20 (2006) 946–951.

[5] M.M.O. Eleya, S.L. Turgeon, Rheology of κ-carrageenan and β-lactoglobulin mixed gels, Food Hydrocoll. 14 (2000) 29–40.

[6] J.-H. Zhu, X.-Q. Yang, I. Ahmad, L. Li, X.-Y. Wang, C. Liu, Rheological properties of κ-carrageenan and soybean glycinin mixed gels, Food Res. Int. 41 (2008) 219–

228.

[7] A. Rafe, S.M.A. Razavi, R. Farhoosh, Rheology and microstructure of basil seed gum and β-lactoglobulin mixed gels, Food Hydrocoll. 30 (2013) 134–142.

[8] D. Oakenfull, E. Miyoshi, K. Nishinari, A.

Scott, Rheological and thermal properties of milk gels formed with κ-carrageenan. I.

Sodium caseinate, Food Hydrocoll. 13 (1999) 525–533.

[9] I.T. Cain, F. W., Jones, M. G., Norton, Spread. European Patent, 87 200394 2, 1987.

[10] V.B. Tolstoguzov, R. Vincent, Low fat food ingredients, Eur. Pat. (1997) 7.

[11] L. Piculell, B. Lindman, Association and segregation in aqueous polymer/polymer, polymer/surfactant, and surfactant/surfactant mixtures: similarities and differences, Adv.

Colloid Interface Sci. 41 (1992) 149–178.

[12] V.J. Morris, Multicomponent gels, Gums Stabilisers Food Ind. 3 (1986) e99.

[13] E.E. Braudo, A.M. Gotlieb, I.G. Plashina, V.B. Tolstoguzov, Protein-containing multicomponent gels, Mol. Nutr. Food Res.

(8)

30 (1986) 355–364.

[14] V.Y. Grinberg, V.B. Tolstoguzov, Thermodynamic incompatibility of proteins and polysaccharides in solutions, Food Hydrocoll. 11 (1997) 145–158.

[15] V. Grinberg, A. Marusova, V.

Chekhovskaya, V. Tolstoguzov, D. Izjumov, Method of making protein-containing foodstuffs resembling minced-meat, (1974).

[16] V.B. Tolstoguzov, G.O. Phillips, P.

Williams, D.J. Wedlock, Gums and stabilizers for the food industry, (1994).

[17] W.G. Soucie, W.-S. Chen, Edible xanthan gum-protein fibrous complexes, (1986).

[18] C. Schmitt, C. Sanchez, S. Desobry- Banon, J. Hardy, Structure and technofunctional properties of protein- polysaccharide complexes: a review, Crit.

Rev. Food Sci. Nutr. 38 (1998) 689–753.

[19] S. Le Henaff, S.L. Turgeon, C. Sanchez, P. Paquin, Study of the formation of whey protein-xanthan complexes, J. Dairy Sci. 80 (1997) 103.

[20] J. Gueguen, G.L. No, Overview on functional properties of grain legume components, Grain Legum. 20 (1998) 13–14.

[21] C.G. Campbell, Grass pea, Lathyrus sativus L., Bioversity International, 1997.

[22] F. Ghorbanian, The effect of grass pea (Lathyrus sativus) protein isolate on physicochemical properties of oil in water emulsions stabilized with xanthan gum, Ferdowsi University of Mashhad, Iran, 2013.

[23] A. Koocheki, A.R. Taherian, S.M.A.

Razavi, A. Bostan, Response surface methodology for optimization of extraction yield, viscosity, hue and emulsion stability of mucilage extracted from Lepidium perfoliatum seeds, Food Hydrocoll. 23 (2009) 2369–2379.

[24] M.A. Hesarinejad, A. Koocheki, S.M.A.

Razavi, Dynamic rheological properties of Lepidium perfoliatum seed gum: Effect of concentration, temperature and heating/cooling rate, Food Hydrocoll. 35 (2014) 583–589.

[25] F. Shahraki, M.H. Hadad-khodaparast, M.A. Hesarinejad, S.A. Mortazavi, E.

Milani, A. Hoseinzadeh, The quality and purity of the proteins extracted from the Lathyrus sativus seeds and optimization by the response surface methodology (RSM), Mashhad, Iran. Ferdowsi Univ. Mashhad, Pap. 4 (2013).

[26] A. Rafe, S. Razavi, Dynamic viscoelastic study on the gelation of basil seed gum, Int.

J. Food Sci. Technol. 48 (2013) 556–563.

[27] S.M.A. Rafe, Ali; Razavi, Effect of Thermal Treatment on Chemical Structure of Β-Lactoglobulin and Basil Seed Gum Mixture at Different States by ATR-FTIR Spectroscopy, Int. J. Food Prop. (2015).

doi:10.1080/10942912.2014.999864.

[28] P. Manoj, S. Kasapis, M.W.N. Hember, Sequence-dependent kinetic trapping of biphasic structures in maltodextrin-whey protein gels, Carbohydr. Polym. 32 (1997) 141–153.

[29] I.S. Chronakis, S. Kasapis, Structural properties of single and mixed milk/soya protein systems, Food Hydrocoll. 7 (1993) 459–478.

[30] S. Kasapis, E.R. Morris, I.T. Norton, C.R.T. Brown, Phase equilibria and gelation in gelatin/maltodextrin systems—Part III:

Phase separation in mixed gels, Carbohydr.

Polym. 21 (1993) 261–268.

[31] P. Manoj, S. Kasapis, I.S. Chronakis, Gelation and phase separation in maltodextrin-caseinate systems, Food Hydrocoll. 10 (1996) 407–420.

[32] M. Papageorgiou, S. Kasapis, R.K.

Richardson, Steric exclusion phenomena in gellan/gelatin systems I. Physical properties of single and binary gels, Food Hydrocoll. 8 (1994) 97–112.

[33] P. Walkenström, A.-M. Hermansson, Mixed gels of fine-stranded and particulate networks of gelatin and whey proteins, Food Hydrocoll. 8 (1994) 589–607.

[34] P. Walkenström, A.-M. Hermansson, Fine-stranded mixed gels of whey proteins and gelatin, Food Hydrocoll. 10 (1996) 51–

62.

[35] C. Tavares, J.A.L. da Silva, Rheology of galactomannan–whey protein mixed systems, Int. Dairy J. 13 (2003) 699–706.

[36] I. Capron, T. Nicolai, C. Smith, Effect of addition of κ-carrageenan on the mechanical and structural properties of β-lactoglobulin gels, Carbohydr. Polym. 40 (1999) 233–238.

[37] M.P. Gonçalves, D. Torres, C.T. Andrade, E.G. Azero, J. Lefebvre, Rheological study of the effect of Cassia javanica galactomannans on the heat-set gelation of a whey protein isolate at pH 7, Food Hydrocoll. 18 (2004) 181–189.

[38] S. Mleko, E.C.Y. Li-Chan, S. Pikus, Interactions of κ-carrageenan with whey proteins in gels formed at different pH, Food

(9)

Res. Int. 30 (1997) 427–433.

[39] H. Susi, D.M. Byler, J.M. Purcell, Estimation of β-structure content of proteins by means of deconvolved FTIR spectra, J.

Biochem. Biophys. Methods. 11 (1985) 235–

240.

[40] D. Carrier, H.H. Mantsch, P.T.T. Wong, Protective effect of lipidic surfaces against pressure-induced conformational changes of poly (L-lysine), Biochemistry. 29 (1990) 254–258.

[41] M. Jackson, H.H. Mantsch, Halogenated alcohols as solvents for proteins: FTIR spectroscopic studies, Biochim. Biophys.

Acta (BBA)-Protein Struct. Mol. Enzymol.

1118 (1992) 139–143.

[42] T. Nagano, H. Mori, K. Nishinari, Rheological properties and conformational states of β-conglycinin gels at acidic pH, Biopolymers. 34 (1994) 293–298.

[43] A.H. Clark, D.H.P. Saunderson, A.

Suggett, Infrared and laser Raman spectroscopic studies of

thermally-induced globular protein gels, Chem. Biol. Drug Des. 17 (1981) 353–364.

[44] R. Gnanasambandam, A. Proctor, Preparation of soy hull pectin, Food Chem.

65 (1999) 461–467.

(10)

Rheological Properties of Mixed Gel Based on Lepidium perfoliatum seed gum and Lathyrus sativa protein isolate

Hesarinejad, M. A. 1,2, Koocheki, A. 1,Razavi, S. M. A. 1, Mohammadifar, M. A. 3

1. Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran 2. Department of Food Processing, Research Institute of Food Science and Technology, Mashhad, Iran

3. Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Lyngby, Denmark

(Received: 2017/05/08 Accepted:2018/01/27)

In this research, the gelation and interaction between Lepidium perfoliatum seed gum (LPSG) and Lathyrus sativa protein isolate (LSPI) were determined using dynamic rheology. Sequence of experimental sweeps of time-temperature, frequency, and strain were applied for the mixtures of LSPI (10%) and LPSG (0, 0.2, 0.4 and 0.6%). Rheological behavior of protein isolate was found to be different from that of LPSG and gelling point was raised during the heating period. By increasing LSPI concentration, storage and loss moduli were increased and gel point was determined at about 90

°C, which was dependent of concentration and occurred during cooling period. Upon heating-cooling process, mixed gels showed a biphasic profile: the first phase, characterized by a sharp increase in the storage modulus where protein gelling occurred and the second phase showing an increase in the storage modulus, corresponded to the build-up of a LPSG network. The results of the strain sweep test for mixing gels at the end of the temperature sweep test supported the above hypothesis. In addition, FTIR of mixed gel showed a bicontinuous network in which LPSG dispersed in LSPI continuous phase.

Keywords: Gel, Lepidium perfoliatum, Lathyrus sativa, Rheology

Corresponding Author E-Mail Address: [email protected]

Referensi

Dokumen terkait