کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7790454 1500643 2015 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Influence of elasticity on the syneresis properties of κ-carrageenan gels
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آلی
پیش نمایش صفحه اول مقاله
Influence of elasticity on the syneresis properties of κ-carrageenan gels
چکیده انگلیسی
Kappa-carrageenan hydrogels spontaneously release fluid (syneresis) under certain elasticity conditions, which depend on the temperature, the salt concentration in the gel (KCl) and the polysaccharide concentration. Strong and weak gels exhibit notably weak syneresis properties. The maximum syneresis was found at intermediate elasticity where the gel was neither strong nor weak. The variation in the gel composition indicated that the fluid is released according to the thermal retraction coefficient, which depends on the elasticity. Experiments revealed a dynamic equilibrium of the syneresis process where syneresis fluid was not withdrawn. However, once the fluid was removed from the gel surface, the release of solvent starts again if the elasticity is below the compressive pressure in the gel. Therefore, swelling of the gel is suggested as an explanation for the dynamic equilibrium of the syneresis process.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Carbohydrate Polymers - Volume 115, 22 January 2015, Pages 408-414
نویسندگان
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