Effects of pH on dynamics and rheology during association and gelation via the Ugi reaction of aqueous alginate

Effects of solution pH on the physical properties of a semidilute aqueous alginate solution without cross-linker agent and during gelation via the Ugi multicomponent condensation reaction at a fixed cross-linker concentration have been investigated. Both rheology and turbidity results on the alginate solution without cross-linker revealed enhanced associations at low pH. In the course of the cross-linker reaction, the time of gelation is shortest at pH = 3.5 and at pH values above 3.8 no gel is formed but only a viscosification of the solution is observed. The turbidity during the cross-linking reaction rises as the pH increases from 3.5 to 5. Furthermore, the initial change of the turbidity in the course of the cross-linking process is more pronounced at higher pH. The dynamic light scattering (DLS) results of the reaction mixture at pH = 4.0 (ergodic features at this condition) show that the chain relaxation is slowed down as the reaction proceeds. The effect of pH on the kinetics of the Ugi reaction is discussed. (c) 2005 Elsevier Ltd. All rights reserved.