Impact of Glucose on the Nanostructure and Mechanical Properties of Calcium-Alginate Hydrogels

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MARC

Lopez-Sanchez, Patricia,1977Chalmers tekniska högskola,Chalmers University of Technology,Chalmers University of Technology, Sweden (author)

Impact of Glucose on the Nanostructure and Mechanical Properties of Calcium-Alginate Hydrogels

Article/chapterEnglish2022

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2022-01-22
MDPI AG,2022
electronicrdacarrier

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LIBRIS-ID:oai:research.chalmers.se:b3a9170b-ed3d-4060-bc0a-d539f9ee0b5a
https://research.chalmers.se/publication/528573URI
https://doi.org/10.3390/gels8020071DOI
https://urn.kb.se/resolve?urn=urn:nbn:se:ri:diva-58502URI

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Language:English
Summary in:English

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Subject category:art swepub-publicationtype
Subject category:ref swepub-contenttype

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Funding details: Horizon 2020 Framework Programme, H2020, 754412; Funding details: NordForsk, 87791; Funding text 1: Funding: This project has received funding from the European Union’s Horizon 2020 research and innovation program under the Marie Skłodowska-Curie grant agreement No 754412; and by Nordforsk project number 87791.
Alginate is a polysaccharide obtained from brown seaweed that is widely used in food, pharmaceutical, and biotechnological applications due to its versatility as a viscosifier and gelling agent. Here, we investigated the influence of the addition of glucose on the structure and mechanical properties of alginate solutions and calcium-alginate hydrogels produced by internal gelation through crosslinking with Ca2+ . Using1H low-field nuclear magnetic resonance (NMR) and small angle neutron scattering (SANS), we showed that alginate solutions at 1 wt % present structural hetero-geneities at local scale whose size increases with glucose concentration (15–45 wt %). Remarkably, the molecular conformation of alginate in the gels obtained from internal gelation by Ca2+ crosslinking is similar to that found in solution. The mechanical properties of the gels evidence an increase in gel strength and elasticity upon the addition of glucose. The fitting of mechanical properties to a poroelastic model shows that structural changes within solutions prior to gelation and the increase in solvent viscosity contribute to the gel strength. The nanostructure of the gels (at local scale, i.e., up to few hundreds of Å) remains unaltered by the presence of glucose up to 30 wt %. At 45 wt %, the permeability obtained by the poroelastic model decreases, and the Young’s modulus increases. We suggest that macro (rather than micro) structural changes lead to this behavior due to the creation of a network of denser zones of chains at 45 wt % glucose. Our study paves the way for the design of calcium-alginate hydrogels with controlled structure for food and pharmaceutical applications in which interactions with glucose are of relevance.

Subject headings and genre

NATURVETENSKAP Kemi Fysikalisk kemi hsv//swe
NATURAL SCIENCES Chemical Sciences Physical Chemistry hsv//eng
TEKNIK OCH TEKNOLOGIER Kemiteknik Polymerteknologi hsv//swe
ENGINEERING AND TECHNOLOGY Chemical Engineering Polymer Technologies hsv//eng
TEKNIK OCH TEKNOLOGIER Materialteknik Annan materialteknik hsv//swe
ENGINEERING AND TECHNOLOGY Materials Engineering Other Materials Engineering hsv//eng
Alginate
Glucose
Poroelasticity
Hydrogels
Crosslinking
Mechanical properties
SANS
Structure

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Assifaoui, AliUniversité Bourgogne Franche-Comté,University of Burgundy - Franche-Comté,Université de Bourgogne Franche-Comté, Sweden (author)
Cousin, FabriceUniversité Paris-Saclay,University Paris-Saclay,Université Paris-Saclay, France (author)
Moser, JosefineRISE,Jordbruk och livsmedel,RISE Research Institutes of Sweden (author)
Bonilla, Mauricio R.Basque Center for Applied Mathematics (BCAM),Basque Center for Applied Mathematics, Spain (author)
Ström, Anna,1976Chalmers tekniska högskola,Chalmers University of Technology,Chalmers University of Technology, Sweden(Swepub:cth)annastr (author)
Chalmers tekniska högskolaChalmers University of Technology, Sweden (creator_code:org_t)

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In:Gels: MDPI AG8:22310-2861

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