Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
5157182 | Carbohydrate Polymers | 2017 | 10 Pages |
Abstract
The 1H NMR spectroscopy is used to study the kinetics of gelation in the aqueous mixtures of κ-carrageenan with gelatin. The time dependence of NMR signals intensities shows that the kinetics of gel formation consists of classical 'fast' (rate constant k â 6 hâ1) and 'slow' (k â 1 hâ1) periods, corresponding to a coil â helix transition and subsequent aggregation of helices. Upon increase of the κ-carrageenan/gelatin (w/w) ratio Z the rate of the fast process slows down by a factor of 1.6-2.4. Further analysis was done by studying the dependence of spin-spin relaxation times of protons of gelatin on Z in the aqueous phase. A qualitative scheme describing hydrogel formation in the complex solution is given. It is hypothesized that at higher concentration of PECs the hydrogel structure network is stabilized by three types of nodes: triple helices of gelatin and intra-/inter-molecular double helices of κ-carrageenan.
Keywords
κ-CarrageenanArginine (PubChem CID: 6322)Sodium alginate (PubChem CID: 6850754)Leucine (Pubchem CID: 6106)Lysine (Pubchem CID: 5962)Histidine (PubChem CID: 6274)Phenylalanine (PubChem CID: 6140)Deuterium oxide (PubChem CID: 24602)Alanine (PubChem CID: 5950)Glutamic acid (PubChem CID: 611)distilled water (PubChem CID: 962)Tyrosine (PubChem CID: 6057)Polyelectrolyte complexesGelatinChitosan (PubChem CID: 21896651)Glycine (PubChem CID: 750)
Related Topics
Physical Sciences and Engineering
Chemistry
Organic Chemistry
Authors
Nicolay G. Voron'ko, Svetlana R. Derkach, Mikhail A. Vovk, Peter M. Tolstoy,