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- Fontes-Candia, CynthiaCSIC - Instituto de Agroquimica y Tecnologia de los Alimentos (IATA) (författare)
Understanding nanostructural differences in hydrogels from commercial carrageenans: Combined small angle X-ray scattering and rheological studies
- Artikel/kapitelEngelska2020
Förlag, utgivningsår, omfång ...
- Elsevier BV,2020
Nummerbeteckningar
- LIBRIS-ID:oai:research.chalmers.se:12508862-ec4c-4b80-9cbb-56b0635b1a2f
- https://research.chalmers.se/publication/516085URI
- https://doi.org/10.1016/j.algal.2020.101882DOI
- https://research.chalmers.se/publication/516184URI
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- Språk:engelska
- Sammanfattning på:engelska
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- Hydrogels from commercial carrageenans (κ-C, ι-C, λ↑-C (high viscosity) and λ↓-C (low viscosity)) were prepared with and without the addition of salts (KCl and CaCl2). FT-IR and 1H NMR characterization evidenced that while the κ-C and ι-C grades were relatively pure carrageenans, the two λ-C grades were λ-, κ-, θ- and μ-carrageenan hybrids. The effect of carrageenan and salt concentration on the hydrogel strength were evaluated through a response surface design and a detailed structural characterization was carried out by small angle X-ray scattering (SAXS) and rheology. The low amount of sulphate substitution in κ-C enabled intramolecular association, giving rise to strong hydrogels, even in the absence of salts. On the other hand, ι-C, λ↑-C and λ↓-C produced much weaker hydrogels and required the addition of salts to induce intramolecular association by ionic cross-linking. SAXS results suggested the formation of similar structures of double helices in κ-C and ι-C with the addition of salts; however, distinct network structures were attained. In the case of κ-C, a Gauss-Lorentz gel model was suitable to describe the hydrogel structure and the addition of K+ promoted the formation of more ordered and densely packed structures. On the other hand, larger but weaker aggregates, with marked periodicity, were observed in ι-C, with Ca2+ inducing the formation of more densely packed networks. The complex composition of the λ-C grades gave rise to more heterogeneous branched network structures, properly described by a correlation length model, where the gelation mechanism was mostly governed by the κ-carrageenan component.
Ämnesord och genrebeteckningar
Biuppslag (personer, institutioner, konferenser, titlar ...)
- Ström, Anna,1976Chalmers tekniska högskola,Chalmers University of Technology(Swepub:cth)annastr (författare)
- Gómez-Mascaraque, Laura (författare)
- López-Rubio, AmparoCSIC - Instituto de Agroquimica y Tecnologia de los Alimentos (IATA) (författare)
- Martinez-Sanz, MartaCSIC - Instituto de Agroquimica y Tecnologia de los Alimentos (IATA) (författare)
- CSIC - Instituto de Agroquimica y Tecnologia de los Alimentos (IATA)Chalmers tekniska högskola (creator_code:org_t)
Sammanhörande titlar
- Ingår i:Algal Research: Elsevier BV47, s. 101882-2211-9264
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