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Influence of elasticity on the syneresis properties of κ-carrageenan gels.
Carbohydr Polym. 2015 Jan 22; 115:408-14.CP

Abstract

Kappa-carrageenan hydrogels spontaneously release fluid (syneresis) under certain elasticity conditions, which depend on the temperature, the salt concentration in the gel (KCl) and the polysaccharide concentration. Strong and weak gels exhibit notably weak syneresis properties. The maximum syneresis was found at intermediate elasticity where the gel was neither strong nor weak. The variation in the gel composition indicated that the fluid is released according to the thermal retraction coefficient, which depends on the elasticity. Experiments revealed a dynamic equilibrium of the syneresis process where syneresis fluid was not withdrawn. However, once the fluid was removed from the gel surface, the release of solvent starts again if the elasticity is below the compressive pressure in the gel. Therefore, swelling of the gel is suggested as an explanation for the dynamic equilibrium of the syneresis process.

Authors+Show Affiliations

Univ. Grenoble Alpes, LRP, F-38000 Grenoble, France; CNRS, LRP, F-38000 Grenoble, France. Electronic address: komla.ako@ujf-grenoble.fr.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

25439912

Citation

Ako, Komla. "Influence of Elasticity On the Syneresis Properties of Κ-carrageenan Gels." Carbohydrate Polymers, vol. 115, 2015, pp. 408-14.
Ako K. Influence of elasticity on the syneresis properties of κ-carrageenan gels. Carbohydr Polym. 2015;115:408-14.
Ako, K. (2015). Influence of elasticity on the syneresis properties of κ-carrageenan gels. Carbohydrate Polymers, 115, 408-14. https://doi.org/10.1016/j.carbpol.2014.08.109
Ako K. Influence of Elasticity On the Syneresis Properties of Κ-carrageenan Gels. Carbohydr Polym. 2015 Jan 22;115:408-14. PubMed PMID: 25439912.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Influence of elasticity on the syneresis properties of κ-carrageenan gels. A1 - Ako,Komla, Y1 - 2014/09/18/ PY - 2014/05/14/received PY - 2014/08/19/revised PY - 2014/08/25/accepted PY - 2014/12/3/entrez PY - 2014/12/3/pubmed PY - 2015/10/27/medline KW - Elasticity KW - Swelling KW - Syneresis KW - κ-Carrageenan SP - 408 EP - 14 JF - Carbohydrate polymers JO - Carbohydr Polym VL - 115 N2 - Kappa-carrageenan hydrogels spontaneously release fluid (syneresis) under certain elasticity conditions, which depend on the temperature, the salt concentration in the gel (KCl) and the polysaccharide concentration. Strong and weak gels exhibit notably weak syneresis properties. The maximum syneresis was found at intermediate elasticity where the gel was neither strong nor weak. The variation in the gel composition indicated that the fluid is released according to the thermal retraction coefficient, which depends on the elasticity. Experiments revealed a dynamic equilibrium of the syneresis process where syneresis fluid was not withdrawn. However, once the fluid was removed from the gel surface, the release of solvent starts again if the elasticity is below the compressive pressure in the gel. Therefore, swelling of the gel is suggested as an explanation for the dynamic equilibrium of the syneresis process. SN - 1879-1344 UR - https://www.unboundmedicine.com/medline/citation/25439912/Influence_of_elasticity_on_the_syneresis_properties_of_κ_carrageenan_gels_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0144-8617(14)00896-0 DB - PRIME DP - Unbound Medicine ER -