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Understanding nanos...
Understanding nanostructural differences in hydrogels from commercial carrageenans: Combined small angle X-ray scattering and rheological studies
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- Fontes-Candia, Cynthia (author)
- CSIC - Instituto de Agroquimica y Tecnologia de los Alimentos (IATA)
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- Ström, Anna, 1976 (author)
- Chalmers tekniska högskola,Chalmers University of Technology
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Gómez-Mascaraque, Laura (author)
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- López-Rubio, Amparo (author)
- CSIC - Instituto de Agroquimica y Tecnologia de los Alimentos (IATA)
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- Martinez-Sanz, Marta (author)
- CSIC - Instituto de Agroquimica y Tecnologia de los Alimentos (IATA)
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(creator_code:org_t)
- Elsevier BV, 2020
- 2020
- English.
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In: Algal Research. - : Elsevier BV. - 2211-9264. ; 47, s. 101882-
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https://doi.org/10.1...
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Abstract
Subject headings
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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.
Subject headings
- TEKNIK OCH TEKNOLOGIER -- Kemiteknik (hsv//swe)
- ENGINEERING AND TECHNOLOGY -- Chemical Engineering (hsv//eng)
Publication and Content Type
- art (subject category)
- ref (subject category)
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