Cargando…

Polyelectrolyte Polysaccharide–Gelatin Complexes: Rheology and Structure

General features of rheological properties and structural peculiarities of polyelectrolyte polysaccharide–gelatin complexes were discussed in this paper. Experimental results were obtained for typical complexes, such as κ-carrageenan–gelatin, chitosan–gelatin and sodium alginate–gelatin complexes. A...

Descripción completa

Detalles Bibliográficos
Autores principales: Derkach, Svetlana R., Kuchina, Yuliya A., Kolotova, Daria S., Voron’ko, Nikolay G.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7077483/
https://www.ncbi.nlm.nih.gov/pubmed/31991901
http://dx.doi.org/10.3390/polym12020266
_version_ 1783507442713231360
author Derkach, Svetlana R.
Kuchina, Yuliya A.
Kolotova, Daria S.
Voron’ko, Nikolay G.
author_facet Derkach, Svetlana R.
Kuchina, Yuliya A.
Kolotova, Daria S.
Voron’ko, Nikolay G.
author_sort Derkach, Svetlana R.
collection PubMed
description General features of rheological properties and structural peculiarities of polyelectrolyte polysaccharide–gelatin complexes were discussed in this paper. Experimental results were obtained for typical complexes, such as κ-carrageenan–gelatin, chitosan–gelatin and sodium alginate–gelatin complexes. A rheological method allows us to examine the physical state of a complex in aqueous phase and the kinetics of the sol–gel transition and temperature dependences of properties as a result of structural changes. The storage modulus below the gelation temperature is constant, which is a reflection of the solid-like state of a material. The gels of these complexes are usually viscoplastic media. The quantitative values of the rheological parameters depend on the ratio of the components in the complexes. The formation of the structure as a result of strong interactions of the components in the complexes was confirmed by UV and FTIR data and SEM analysis. Interaction with polysaccharides causes a change in the secondary structure of gelatin, i.e., the content of triple helices in an α-chain increases. The joint analysis of the structural and rheological characteristics suggests that the formation of additional junctions in the complex gel network results in increases in elasticity and hardening compared with those of the native gelatin.
format Online
Article
Text
id pubmed-7077483
institution National Center for Biotechnology Information
language English
publishDate 2020
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-70774832020-03-20 Polyelectrolyte Polysaccharide–Gelatin Complexes: Rheology and Structure Derkach, Svetlana R. Kuchina, Yuliya A. Kolotova, Daria S. Voron’ko, Nikolay G. Polymers (Basel) Article General features of rheological properties and structural peculiarities of polyelectrolyte polysaccharide–gelatin complexes were discussed in this paper. Experimental results were obtained for typical complexes, such as κ-carrageenan–gelatin, chitosan–gelatin and sodium alginate–gelatin complexes. A rheological method allows us to examine the physical state of a complex in aqueous phase and the kinetics of the sol–gel transition and temperature dependences of properties as a result of structural changes. The storage modulus below the gelation temperature is constant, which is a reflection of the solid-like state of a material. The gels of these complexes are usually viscoplastic media. The quantitative values of the rheological parameters depend on the ratio of the components in the complexes. The formation of the structure as a result of strong interactions of the components in the complexes was confirmed by UV and FTIR data and SEM analysis. Interaction with polysaccharides causes a change in the secondary structure of gelatin, i.e., the content of triple helices in an α-chain increases. The joint analysis of the structural and rheological characteristics suggests that the formation of additional junctions in the complex gel network results in increases in elasticity and hardening compared with those of the native gelatin. MDPI 2020-01-26 /pmc/articles/PMC7077483/ /pubmed/31991901 http://dx.doi.org/10.3390/polym12020266 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Derkach, Svetlana R.
Kuchina, Yuliya A.
Kolotova, Daria S.
Voron’ko, Nikolay G.
Polyelectrolyte Polysaccharide–Gelatin Complexes: Rheology and Structure
title Polyelectrolyte Polysaccharide–Gelatin Complexes: Rheology and Structure
title_full Polyelectrolyte Polysaccharide–Gelatin Complexes: Rheology and Structure
title_fullStr Polyelectrolyte Polysaccharide–Gelatin Complexes: Rheology and Structure
title_full_unstemmed Polyelectrolyte Polysaccharide–Gelatin Complexes: Rheology and Structure
title_short Polyelectrolyte Polysaccharide–Gelatin Complexes: Rheology and Structure
title_sort polyelectrolyte polysaccharide–gelatin complexes: rheology and structure
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7077483/
https://www.ncbi.nlm.nih.gov/pubmed/31991901
http://dx.doi.org/10.3390/polym12020266
work_keys_str_mv AT derkachsvetlanar polyelectrolytepolysaccharidegelatincomplexesrheologyandstructure
AT kuchinayuliyaa polyelectrolytepolysaccharidegelatincomplexesrheologyandstructure
AT kolotovadarias polyelectrolytepolysaccharidegelatincomplexesrheologyandstructure
AT voronkonikolayg polyelectrolytepolysaccharidegelatincomplexesrheologyandstructure