Effect of pH on the conformation of gellan chains in aqueous systems

Horinaka, Jun‐ichi; Kani, Kohei; Hori, Yasunori; Maeda, Shiro

doi:10.1016/j.bpc.2004.06.003

Cited by 59 publications

(41 citation statements)

References 19 publications

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“…Sample and reference pans were placed inside the calorimeter, heated to 90 C, and then maintained at 90 C for 30 min so that the thermal history could be disregarded. The temperature was then lowered to 5 C at a rate of 0.5 C/min.…”

Section: Dsc Measurementsmentioning

confidence: 99%

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Unassociated Molecular Chains in Physically Crosslinked Gellan Gels

Tanaka

Nishinari

2007

Polym J

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ABSTRACT:It was demonstrated that gellan chains unassociated with the crosslinking domains in the gels are released from gellan gels into the external solution at 10 C. The concentration of released gellan chains in the external solution was estimated using a phenol-sulfuric acid method. The release of gellan chains was suppressed with increasing concentration of potassium chloride or calcium chloride in the external solution whilst it was enhanced with in-

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Section: Dsc Measurementsmentioning

confidence: 99%

“…[3][4][5][6][7][8][9][10][11][12][13][14][15][16] The gelation of gellan is remarkably enhanced by the addition of cations in aqueous solutions, since the gellan molecules possess carboxyl groups in the repeating unit. 11,12 Potassium, rubidium and cesium ions are categorized as gel-promoting cations.…”

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confidence: 99%

Unassociated Molecular Chains in Physically Crosslinked Gellan Gels

Tanaka

Nishinari

2007

Polym J

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“…Gellan gum is an anionic extracellular bacterial polysaccharide produced in high yield by the non-pathogenic strain 20 …”

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confidence: 99%

Modified gellan gum hydrogels for tissue engineering applications

et al. 2013

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Gellan gum is an anionic linear polysaccharide well known for its use as a multi-functional gelling, stabilising and suspending agent in a variety of foods and personal care products. In this Highlight, we explore the recently established directions for gellan gum hydrogels as materials for applications in tissue engineering. We highlight that modified gellan gum will be well suited for this purpose, providing that a number of remaining challenges are addressed. Gellan gum is an anionic linear polysaccharide well known for its use as a multi-functional gelling, 5 stabilising and suspending agent in a variety of foods and personal care products. In this Highlight, we explore the recently established directions for gellan gum hydrogels as materials for applications in tissue engineering. We highlight that modified gellan gum will be well suited for this purpose, providing that a number of remaining challenges are addressed.

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“…It is also reported that the apparent viscosity of gellan gum aqueous solution can be markedly influenced by the pH (Horinak et al, 2004) Therefore, the pH of the formulation was adjusted and maintained between 5-6 with the help of a non-ionic alkalinizing agent like Triethanolamine, if necessary. The pH of all the formulations prepared by using gellan gum, lutrol F127, and a combination of both was observed in the range of 5.5-5.9.…”

Section: Resultsmentioning

confidence: 99%