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We investigated the relationship between phase separation and fracture properties of egg white protein (EWP) /agar co-gels. We focused on the formation of the bicontinuous micro-phase, which enables enhanced gel mechanical strength. We also discussed differences in the fracture properties of EWP/agar co-gels with different solid concentrations and different blend ratios of EWP and agar, from the viewpoint of co-gel structure with microand macro-phase separation. In this study, fracture properties of co-gels were measured using a large deformation test. The gel structure was observed by confocal laser scanning microscopy and scanning electron microscopy. Co-gels with bicontinuous macro-phase showed an additive average effect on each fracture property. On the other hand, cogels with bicontinuous micro-phase showed synergistic effects on fracture properties. In particular, the formation of a novel bicontinuous micro-phase enhanced the mechanical strength of the co-gels. The structure of bicontinuous micro-phase separation was an interpenetrating network at the nanometer scale. These results demonstrate that the formation of an interpenetrating network at the nanometer scale enhances the mechanical strength of phaseseparated gels. (Received Feb. 15, 2013 ; Accepted Jan. 7, 2014)

Correlation between Continuous Phase Structure and Fracture Properties of Egg White Protein-agar Co-gels with Micro- and Macro-phase Separation