Thermoreversible gelation and viscoelasticity of κ-carrageenan hydrogels
The gelation behavior of κ-carrageenan in aqueous solution was studied by microdifferential scanning calorimetry and rheology. It was found that the formation and melting of κ-carrageenan hydrogels were thermally reversible and extremely sensitive to κ-carrageenan concentration. In comparison with t...
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| Format: | Journal Article |
| Language: | English |
| Published: |
2017
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| Online Access: | https://hdl.handle.net/10356/85016 http://hdl.handle.net/10220/42092 |
| _version_ | 1824456034989637632 |
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| author | Liu, Sijun Huang, Sheng Li, Lin |
| author2 | School of Mechanical and Aerospace Engineering |
| author_facet | School of Mechanical and Aerospace Engineering Liu, Sijun Huang, Sheng Li, Lin |
| author_sort | Liu, Sijun |
| collection | NTU |
| description | The gelation behavior of κ-carrageenan in aqueous solution was studied by microdifferential scanning calorimetry and rheology. It was found that the formation and melting of κ-carrageenan hydrogels were thermally reversible and extremely sensitive to κ-carrageenan concentration. In comparison with the crossover of G′ and G″, the extrapolation method based on multiwave oscillation and Winter–Chambon criterion were able to give more accurate critical gel temperature Tc. At the gel point, the critical relaxation exponent n was almost constant whereas the critical gel strength Sg increased with κ-carrageenan concentration. In the stable gel state, the plateau modulus Ge depended on temperature according to a power-law scaling, Ge ∝ ε2.2, where ε is the relative distance (=|T − Tc|/Tc) and independent of κ-carrageenan concentration. The presence of potassium ions shifted the formation and melting temperatures of κ-carrageenan hydrogel to higher temperatures, and the temperatures for gel formation and melting increased with increasing potassium ions' content. |
| first_indexed | 2025-02-19T03:47:41Z |
| format | Journal Article |
| id | ntu-10356/85016 |
| institution | Nanyang Technological University |
| language | English |
| last_indexed | 2025-02-19T03:47:41Z |
| publishDate | 2017 |
| record_format | dspace |
| spelling | ntu-10356/850162023-03-04T17:14:14Z Thermoreversible gelation and viscoelasticity of κ-carrageenan hydrogels Liu, Sijun Huang, Sheng Li, Lin School of Mechanical and Aerospace Engineering Potassium Gels The gelation behavior of κ-carrageenan in aqueous solution was studied by microdifferential scanning calorimetry and rheology. It was found that the formation and melting of κ-carrageenan hydrogels were thermally reversible and extremely sensitive to κ-carrageenan concentration. In comparison with the crossover of G′ and G″, the extrapolation method based on multiwave oscillation and Winter–Chambon criterion were able to give more accurate critical gel temperature Tc. At the gel point, the critical relaxation exponent n was almost constant whereas the critical gel strength Sg increased with κ-carrageenan concentration. In the stable gel state, the plateau modulus Ge depended on temperature according to a power-law scaling, Ge ∝ ε2.2, where ε is the relative distance (=|T − Tc|/Tc) and independent of κ-carrageenan concentration. The presence of potassium ions shifted the formation and melting temperatures of κ-carrageenan hydrogel to higher temperatures, and the temperatures for gel formation and melting increased with increasing potassium ions' content. MOE (Min. of Education, S’pore) Published version 2017-02-16T05:51:05Z 2019-12-06T15:55:35Z 2017-02-16T05:51:05Z 2019-12-06T15:55:35Z 2016 Journal Article Liu, S., Huang, S., & Li, L. (2016). Thermoreversible gelation and viscoelasticity of κ-carrageenan hydrogels. Journal of Rheology, 60(2), 203-214. 0148-6055 https://hdl.handle.net/10356/85016 http://hdl.handle.net/10220/42092 10.1122/1.4938525 en Journal of Rheology © 2016 AIP Publishing. This paper was published in Journal of Rheology and is made available as an electronic reprint (preprint) with permission of AIP Publishing. The published version is available at: [http://dx.doi.org/10.1122/1.4938525]. One print or electronic copy may be made for personal use only. Systematic or multiple reproduction, distribution to multiple locations via electronic or other means, duplication of any material in this paper for a fee or for commercial purposes, or modification of the content of the paper is prohibited and is subject to penalties under law. 12 p. application/pdf |
| spellingShingle | Potassium Gels Liu, Sijun Huang, Sheng Li, Lin Thermoreversible gelation and viscoelasticity of κ-carrageenan hydrogels |
| title | Thermoreversible gelation and viscoelasticity of κ-carrageenan hydrogels |
| title_full | Thermoreversible gelation and viscoelasticity of κ-carrageenan hydrogels |
| title_fullStr | Thermoreversible gelation and viscoelasticity of κ-carrageenan hydrogels |
| title_full_unstemmed | Thermoreversible gelation and viscoelasticity of κ-carrageenan hydrogels |
| title_short | Thermoreversible gelation and viscoelasticity of κ-carrageenan hydrogels |
| title_sort | thermoreversible gelation and viscoelasticity of κ carrageenan hydrogels |
| topic | Potassium Gels |
| url | https://hdl.handle.net/10356/85016 http://hdl.handle.net/10220/42092 |
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