Interplay between Gelation and Phase Separation in Aqueous Solutions of Methylcellulose and Hydroxypropylmethylcellulose

被引：80

作者：

Fairclough, J. Patrick A. ^{[1
]}

Yu, Hao ^{[1
]}

Kelly, Oscar ^{[1
]}

Ryan, Anthony J. ^{[1
]}

Sammler, Robert L. ^{[2
]}

Radler, Michael ^{[3
]}

机构：

[1] Univ Sheffield, Dept Chem, Sheffield S3 7HF, S Yorkshire, England

[2] Dow Chem Co USA, Mat Sci & Engn Lab, Midland, MI 48674 USA

[3] Dow Chem Co USA, Dow Construct Chem, Midland, MI 48674 USA

来源：

LANGMUIR | 2012年 / 28卷 / 28期

关键词：

DIFFERENTIAL SCANNING CALORIMETRY; CELLULOSE ETHERS; THERMAL GELATION; HYDROXYPROPYL METHYLCELLULOSE; WATER DISTRIBUTION; CEMENT HYDRATION; DRUG ADDITION; THERMOGELATION; TEMPERATURE; HPMC;

D O I：

10.1021/la300971r

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

Thermally induced gelation in aqueous solutions of methylcellulose (MC) and hydroxypropylmethylcellulose (HPMC) has been studied by theological, optical microscopy, and turbidimetry measurements. The structural and mechanical properties of these hydrogels are dominated by the interplay between phase separation and gelation. In MC solutions, phase separation takes place almost simultaneously with gelation. An increase in the storage modulus is coupled to the appearance of a bicontinuous structure upon heating. However, a thermal gap exists between phase separation and gelation in the case of HPMC solutions. The storage modulus shows a dramatic decrease during phase separation and then rises in the subsequent gelation. A macroporous structure forms in the gels via "viscoelastic phase separation" linked to "double phase separation".

引用

页码：10551 / 10557

页数：7

共 47 条

[1] Effect of HPMC addition on the microstructure, quality and aging of wheat bread [J].