Phase and rheological behavior of high-concentration colloidal hard-sphere and protein dispersions

Colloidal hard-sphere (HS) particles of narrow size distribution exhibit crystalline and glassy states beginning at the particle volume fraction phi=0.494 and phi(G) = 0.58, respectively. Dynamic rheological data on the dispersions were strongly modified to solid like behavior as phi approached phi(G). In addition, cooperative motion in structural relaxation has been observed microscopically in the colloidal dispersions of sodium caseinate and the globular proteins: bovine serum albumin and beta-lactoglobulin. Viscosity models developed for HS dispersions predicred accurately the trends but not the absolute values of protein dispersions. Dispersions of food coloidal particles may be employed in studies, in which volume fraction is the thermodynamic variable, for understanding the relaxation and transport process related to 1st-order and colloidal glass transitions.