Salt-induced thermal gelation of xyloglucan in aqueous media.
Carbohydr Polym
; 223: 115083, 2019 Nov 01.
Article
em En
| MEDLINE
| ID: mdl-31426988
ABSTRACT
The influence of Na2SO4 as a kosmotropic salt on the thermogelation of xyloglucan (XG) solutions was measured by rheology. The gelation occurred at lower temperatures and shorter times when the salt concentration was increased above 0.5â¯mol.L-1. For Na2SO4 concentrations equal to 1â¯mol.L-1, a not thermoreversible elastic hydrogel was obtained. Salts containing various types of anions were used, and it was observed that SO42-, HPO42- and H2PO4- promoted the formation of a gelled network. The gel structure was observed using confocal laser scanning microscopy and scanning electron microscopy. In XG containing SO42 at 1â¯mol.L-1aggregates and gels were formed by interconnected sub-micrometer XG particles. Increasing the concentration of SO42- led to conformation changes in the XG, from a twisted/helical to an extended/flat conformation, as observed using circular dichroism. The naturally occurring hydrophobic sequences promoted an economically feasible XG gelling that may produce thermo and kosmo-sensitive hydrogels.
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MEDLINE
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En
Ano de publicação:
2019
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Article