Insights into the formation mechanisms and properties of pectin hydrogel physically cross-linked with chitosan nanogels
| Autor: | Havazelet Bianco-Peled, Yulia Shitrit |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
Thixotropy
food.ingredient Polymers and Plastics Pectin Hydrogen bond Small-angle X-ray scattering Organic Chemistry technology industry and agriculture 02 engineering and technology 010402 general chemistry 021001 nanoscience & nanotechnology 01 natural sciences 0104 chemical sciences Chitosan chemistry.chemical_compound food chemistry Chemical engineering Self-healing hydrogels Materials Chemistry Genipin medicine Swelling medicine.symptom 0210 nano-technology |
| Zdroj: | Carbohydrate polymers. 269 |
| ISSN: | 1879-1344 |
| Popis: | This study explores hydrogels based on the physical interaction between soluble pectin and chitosan nanogels. A simple technique for creating chitosan nanogels of controllable size was developed based on a two-step process: physical cross-linking with tripolyphosphate (TPP) and chemical cross-linking with genipin. The particles were stable at acidic pH, which allowed hydrogel formation. Thixotropy experiments demonstrated that the concentration but not the size of the nanogels strongly affected the gel shear modulus. The influence of the post-assembly conditions, including exposure to monovalent salts (NaCl, NaI, and NaF) and pH (2.5 or 5.5), on the gel swelling and mechanical properties was studied. Small angle x-ray scattering (SAXS) results provide evidence that these physical hydrogels are indeed a cross-linked network. These experiments provided insights into the influence of hydrogen bonds and electrostatic interactions on the gel network. |
| Databáze: | OpenAIRE |
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