Lower critical concentration temperature as thermodynamic origin of syneresis: Case of kappa-carrageenan solution
| Autor: | Said Elmarhoum, Komla Ako |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
chemistry.chemical_classification
Polymers and Plastics Syneresis Kappa-Carrageenan Chemistry Organic Chemistry 02 engineering and technology 010402 general chemistry 021001 nanoscience & nanotechnology Polysaccharide 01 natural sciences 0104 chemical sciences Colloid Chemical engineering Rheology Materials Chemistry 0210 nano-technology |
| Zdroj: | Carbohydrate Polymers. 267:118191 |
| ISSN: | 0144-8617 |
| Popis: | Polysaccharide ubiquity is trimmed for applications of low syneresis impact. This syneresis may be crucial for specific applications that are very sensitive to gel dimension stability, namely, 3D scaffolds for cell culture for disease diagnosis and tissue engineering. We hypothesized that the syneresis origin results from the kappa-carrageenan (kC) polysaccharide thermodynamic instability, and we demonstrated this by measuring the critical (coil-to-coil contact) concentration as a function of temperature. The impact of 5 mM, 10 mM and 15 mM KCl salt on the critical concentration of the solution and the lower critical concentration temperature (LCCT) were particularly investigated. For the kC polysaccharide, the gelation temperature (Tg) falls at temperatures below the LCCT, which explains the shrinking or syneresis reaction of the polysaccharide gels. The gap between Tg and LCCT would be the thermomotive force of the syneresis of many colloidal gels. |
| Databáze: | OpenAIRE |
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