Brown coal derived carbonaceous gels. 1. Shear elastic modulus and electrostatic interactions

Studies of the rheological properties of amylose gels in mixtures of water and DMSO have shown that these properties are dependent upon the formation of intramolecular and intermolecular hydrogen bonds. In DMSO, it is proposed that amylose has a tight helical conformation which is maintained by intramolecular hydrogen bonding. When water is added it is proposed that intramolecular hydrogen bonds are replaced with intermolecular hydrogen bonds and thus the rheological properties are changed due to the more extended and flexible amylose molecules adopting an interrupted helical conformation.Because of these changes in conformation, increased water content results in strong elastic gels, commensurate with it being the dominant gel‐forming component in starch, due to its ability to form networks with water through intermolecular hydrogen bonding. The addition of various polyols to solutions of amylose in DMSO also resulted in strong elastic gels being formed. It is proposed that polyols such as 1,3‐propanediol are also able to form networks in a similar way to water.The use of intermolecular hydrogen bond breaking agents, such as urea, reduced gel strength significantly, but the intra‐molecular bond‐breaking agent, 1,1,3,3‐tetramethyl urea (TMU), was not so effective. The results of this work are further evidence of intermolecular hydrogen bonding networks between amylose and water as being of fundamental importance in the strength of starch gels.

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The Role of Hydrogen Bonding in Amylose Gelation

McGrane¹,

Mainwaring

Cornell

et al. 2004

Starch Stärke

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Brown coal derived carbonaceous gels. Part 2. Drying mechanisms and shrinkage

Christie

Mainwaring

1995

Fuel Processing Technology

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Investigation of oxidation and heat treatment to improve mass transport ability in coals

Kang

Chen

et al. 2021

Fuel

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Brown coal derived carbonaceous gels. 1. Shear elastic modulus and electrostatic interactions

Cited by 4 publications

References 13 publications

The Role of Hydrogen Bonding in Amylose Gelation

The Role of Hydrogen Bonding in Amylose Gelation

Brown coal derived carbonaceous gels. Part 2. Drying mechanisms and shrinkage

Investigation of oxidation and heat treatment to improve mass transport ability in coals

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