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

被引：51
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
收藏
页码：289 / 296
页数：8
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