Impact of solvent quality on the network strength and structure of alginate gels

被引：52

作者：

Hermansson, Elin ^{[1
]}

Schuster, Erich ^{[2
,3
]}

Lindgren, Lars ^{[3
,4
]}

Altskar, Annika ^{[2
,3
]}

Strom, Anna ^{[1
,3
]}

机构：

[1] Chalmers, Appl Chem Chem & Chem Engn, S-41296 Gothenburg, Sweden

[2] SP Tech Res Inst Sweden, Food & Biosci, Gothenburg, Sweden

[3] Chalmers, VINN Excellence Ctr, SuMo Biomat, S-41296 Gothenburg, Sweden

[4] Molnlycke Hlth Care, POB 130 80, SE-40252 Gothenburg, Sweden

来源：

CARBOHYDRATE POLYMERS | 2016年 / 144卷

关键词：

Ethanol; Water-ethanol mixture; Smallangle; X-ray scattering; Intrinsic viscosity; Hydrodynamic volume; Rheologya; GELATION; MODULUS; PECTIN; WATER;

D O I：

10.1016/j.carbpol.2016.02.069

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The influence of the mixture of water and alcohols on the solubility and properties of alginate and its calcium-induced gels is of interest for the food, wound care and pharmaceutical industries. The solvent quality of water with increasing amounts of ethanol (0-20%) on alginate was studied using intrinsic viscosity. The effect of ethanol addition on the rheological and mechanical properties of calcium alginate gels was determined. Small-angle X-ray scattering and transmission electron microscopy were used to study the network structure. It is shown that the addition of ethanol up to 15% (wt) increases the extension of the alginate chain, which correlates with increased moduli and stress being required to fracture the gels. The extension of the polymer chain is reduced at 20% (wt) ethanol, which is followed by reduced moduli and stress at breakage of the gels. The network structure of gels at high ethanol concentrations (24%) is characterized by thick and poorly connected network strands. (C) 2016 The Authors. Published by Elsevier Ltd.

引用

页码：289 / 296

页数：8

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