Conformational characteristics of chitosan molecules as demonstrated by diffusion-sedimentation analysis and viscometry

Dilute solution properties of Balangu (Lallemantia royleana) seed gum: Effect of temperature, salt, and sugar

“…1). This is similar to the value of 0.63 ml/g reported for high methoxyl pectin [15] and Konjac [23], and the value of 0.613 ml/g reported for guar and locust bean gums [9], but higher than the values reported for hyaluronan (0.56 ml/g) and chitosan (0.58 ml/g) by Cowman and Matsuoka [50] and Pogodina et al [29], respectively.…”

“…Generally, it has been concluded that an increase in temperature and ionic strength of the solution causes a decrease in intrinsic viscosity of hydrocolloids [13,15,16,19,20,22,25,26,[28][29][30][31][32][33]. Unfortunately, few studies are reported regarding the influence of sugars on intrinsic viscosity of hydrocolloids [8,13,[34][35][36][37][38].…”

Viscosities of l-Histidine/l-Glutamic Acid/l-Tryptophan/Glycylglycine + 2 M Aqueous KCl/KNO3 Solutions at T = (298.15 to 323.15) K

“…1 are given in Table 3 [35] reported that the intrinsic viscosity of chitosan in a dilute HCl solution decreases linearly with an increase in temperature. Pogodina et al [36] reported that the intrinsic viscosity of chitosan decreases with increasing temperature [37]. Filar and Wirick [38] and Chen and Lin [39] reported a decreasing trend of the variation of the apparent viscosity of chitosan with an increase in solution temperature.…”

Compilation of analytical methods to characterize and determine chitosan, and main applications of the polymer in food active packaging Recopilación de métodos analíticos para la caracterización y determinación del quitosano y las principales aplicaciones del polímero en los envases activos alimentarios

“…Several works obtained different values of K and a for chitosan in different solvents (Anthonsen et al, 1993;Errington et al, 1993;Gamzazade et al, 1985;Pogodina et al, 1986;Rao, 1993;Rinaudo et al, 1993;Roberts & Domszy, 1982;Wang et al, 1991;Yomota et al, 1993).…”

“…The viscosimetry is one of the most widely used methods for the characterization of chitosan (Anthonsen, Va˚rum, & Smidsrød, 1993;Errington, Harding, Va˚rum, & Illum, 1993;Gamzazade et al, 1985;Kasaai, Arul, & Charlet, 2000;Kucukgulmez et al, 2011;Ottøy, Va˚rum, Christensen, Anthonsen, & Smidsrød, 1996;Pochanavanich & Suntornsuk, 2002;Pogodina et al, 1986;Rao, 1993;Rinaudo, Milas, & Dung, 1993;Roberts & Domszy, 1982;Van Toan, 2009;Wang, Bo, Li, & Qin, 1991;Yomota, Miyazaki, & Okada, 1993). Viscosity is a crucial parameter for the quality of chitosan (Van Toan, 2009), being closely related to the DA (Kucukgulmez et al, 2011).…”