Effects of sodium chloride and sucrose on the conformational and rheological properties of sodium hyaluronate solutions

被引：0

作者：

Mo, Y ^{[1
]}

Takaya, T ^{[1
]}

Nishinari, K ^{[1
]}

Takahashi, R ^{[1
]}

Kubota, K ^{[1
]}

Okamoto, A ^{[1
]}

机构：

[1] Osaka City Univ, Fac Human Life Sci, Dept Food & Nutr, Osaka 5588585, Japan

来源：

HYDROCOLLOIDS, PT 2: FUNDAMENTALS AND APPLICATIONS IN FOOD, BIOLOGY, AND MEDICINE | 1999年

关键词：

D O I：

暂无

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Effects of sodium chloride and sucrose on the conformational and rheological properties of sodium hyaluronate (NaHA) solutions were investigated by dynamic Light scattering and viscoelastic measurements. Results of light scattering suggested that the NaHA molecules were constricted and the interaction between NaHA segments were enhanced by the addition of sucrose while the addition of sodium chloride reduced the coil dimension of NaHA. Viscoelastic measurements also suggested that sodium ions reduced the coil dimension. Sucrose stabilized the entanglement coupling between hyaluronic acid molecules and promoted the formation of temporary network. Shear thinning behaviour of NaHA solutions was discussed.

引用

页码：349 / 355

页数：3

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