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We show that gels formed by arrested spinodal decomposition of proteinsolutions exhibit elastic properties in two distinct frequency domains, bothelastic moduli exhibiting a remarkably strong dependence on volume fraction.Considering the large difference between the protein size and thecharacteristic length of the network we model the gels as porous media and showthat the high and low frequency elastic moduli can be respectively attributedto stretching and bending modes. The unexpected decoupling of the two modes inthe frequency domain is attributed to the length scale involved: whilestretching mainly relates to the relative displacement of two particles,bending involves the deformation of a strand with a thickness of the order of athousand particle diameters.

Unexpected decoupling of stretching and bending modes in protein gels