Role of the Molecular Mass on the Elastic Properties of Hybrid Carrageenan Hydrogels
A set of carrageenans produced in the potassium form and with chemical structures varying from pure iota-carrageenans to nearly pure kappa-carrageenans is submitted to ultrasonication to reduce their molecular masses Mw while maintaining a constant chemical structure and a polydispersity index aroun...
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MDPI AG
2025-01-01
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| author | Gabriela Gonçalves Bruno Faria Izabel Cristina Freitas Moraes Loic Hilliou |
| author_facet | Gabriela Gonçalves Bruno Faria Izabel Cristina Freitas Moraes Loic Hilliou |
| author_sort | Gabriela Gonçalves |
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| description | A set of carrageenans produced in the potassium form and with chemical structures varying from pure iota-carrageenans to nearly pure kappa-carrageenans is submitted to ultrasonication to reduce their molecular masses Mw while maintaining a constant chemical structure and a polydispersity index around 2. The kinetics of ultrasound-induced chain scission are found to be slower for polysaccharides richer in kappa-carrageenan disaccharide units. From the elasticity of samples directly gelled in a rheometer at 1 <i>w</i>/<i>v</i>% in 0.1 M potassium chloride, a critical molecular mass Mc is identified as the mass below which no gel can be formed. Mc is found to be smaller for kappa- and kappa-2-carrageenans of the order of 0.13–0.21 MDa. The presence of more sulphated disaccharide units significantly increases Mc up to 0.28 MDa for iota-carrageenan and 0.57 MDa for a highly sulphated hybrid carrageenan. For the set of Mw and carrageenans tested, no plateau in the Mw dependence of the gels’ elasticities is found. |
| format | Article |
| id | doaj-art-2cc4212028bd4c528c057f9fb0fdd18f |
| institution | Kabale University |
| issn | 2310-2861 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
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| series | Gels |
| spelling | doaj-art-2cc4212028bd4c528c057f9fb0fdd18f2025-01-24T13:34:03ZengMDPI AGGels2310-28612025-01-011117710.3390/gels11010077Role of the Molecular Mass on the Elastic Properties of Hybrid Carrageenan HydrogelsGabriela Gonçalves0Bruno Faria1Izabel Cristina Freitas Moraes2Loic Hilliou3Institute for Polymers and Composites, University of Minho, 5800-048 Guimarães, PortugalInstitute for Polymers and Composites, University of Minho, 5800-048 Guimarães, PortugalDepartment of Food Engineering, Faculty of Animal Science and Food Engineering (FZEA), University of São Paulo (USP), Pirassununga 13635-900, SP, BrazilInstitute for Polymers and Composites, University of Minho, 5800-048 Guimarães, PortugalA set of carrageenans produced in the potassium form and with chemical structures varying from pure iota-carrageenans to nearly pure kappa-carrageenans is submitted to ultrasonication to reduce their molecular masses Mw while maintaining a constant chemical structure and a polydispersity index around 2. The kinetics of ultrasound-induced chain scission are found to be slower for polysaccharides richer in kappa-carrageenan disaccharide units. From the elasticity of samples directly gelled in a rheometer at 1 <i>w</i>/<i>v</i>% in 0.1 M potassium chloride, a critical molecular mass Mc is identified as the mass below which no gel can be formed. Mc is found to be smaller for kappa- and kappa-2-carrageenans of the order of 0.13–0.21 MDa. The presence of more sulphated disaccharide units significantly increases Mc up to 0.28 MDa for iota-carrageenan and 0.57 MDa for a highly sulphated hybrid carrageenan. For the set of Mw and carrageenans tested, no plateau in the Mw dependence of the gels’ elasticities is found.https://www.mdpi.com/2310-2861/11/1/77carrageenanhydrogelmolecular massshear storage modulus |
| spellingShingle | Gabriela Gonçalves Bruno Faria Izabel Cristina Freitas Moraes Loic Hilliou Role of the Molecular Mass on the Elastic Properties of Hybrid Carrageenan Hydrogels Gels carrageenan hydrogel molecular mass shear storage modulus |
| title | Role of the Molecular Mass on the Elastic Properties of Hybrid Carrageenan Hydrogels |
| title_full | Role of the Molecular Mass on the Elastic Properties of Hybrid Carrageenan Hydrogels |
| title_fullStr | Role of the Molecular Mass on the Elastic Properties of Hybrid Carrageenan Hydrogels |
| title_full_unstemmed | Role of the Molecular Mass on the Elastic Properties of Hybrid Carrageenan Hydrogels |
| title_short | Role of the Molecular Mass on the Elastic Properties of Hybrid Carrageenan Hydrogels |
| title_sort | role of the molecular mass on the elastic properties of hybrid carrageenan hydrogels |
| topic | carrageenan hydrogel molecular mass shear storage modulus |
| url | https://www.mdpi.com/2310-2861/11/1/77 |
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