New insight into the kinetic behavior of the structural formation process in agar gelation

Wang, Yizhen; Zhang, Xiao-Hui; Zhang, Jinxiu

doi:10.1007/s00397-012-0658-2

Cited by 9 publications

(3 citation statements)

References 61 publications

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“…But, at temperatures of >42.8 °C, an opposite trend was observed (i.e., G ′ > G ″). This sol-to-gel transition temperature of 42.8 °C is consistent with the temperatures reported in previous works. , 3 mg/mL of agar gel yielded very elastic network (i.e., G ′ > G ″ below 42.8 °C), consistent with Figure a. As agar concentration increased from 3 to 20 mg/mL, G ′ was measured as 41 Pa at 3 mg/mL, 846 Pa at 5 mg/mL, 7795 Pa at 10 mg/mL, 11 304 Pa at 15 mg/mL, and 13 526 Pa at 20 mg/mL (Figure b).…”

Section: Resultssupporting

confidence: 91%

Simultaneous Enhancement of Stiffness and Toughness in Hybrid Double-Network Hydrogels via the First, Physically Linked Network

Chen

Wei

Chen³

et al. 2015

Macromolecules

129

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Combining both chemical and physical cross-links in a double-network hydrogel (DN gel) has emerged as a promising design strategy to obtain highly mechanically strong hydrogels. Unlike chemically cross-linked DN gels, little is known about the fracture process and toughening mechanisms of hybrid chemically physically linked DN gels. In this work, we engineered tough hybrid DN gels of agar/polyacrylamide (Agar/PAAm) by combining two types of cross-linked polymer networks: a physically linked, first agar network and a chemical-linked, second PAAm network. The resulting Agar/PAAm exhibited high stiffness of 313 kPa and high toughness of 1089 J/m2. We then specifically examined the effect of the first agar network on the mechanical properties of hybrid Agar/PAAm gels. We found that by controlling agar concentrations above a critical value, the physically linked agar network can simultaneously enhance both stiffness and toughness of Agar/PAAm DN gels, as evidenced by a linear relationship of elastic modulus and tearing energies of the gels as the increase of agar concentration. This toughening behavior is different from that of chemically linked DN gels. Complement to chemically linked DN gels, this work provides a different view for the design of new stiff and tough hydrogels using hybrid physical and chemical networks.

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Section: Resultssupporting

confidence: 91%

Simultaneous Enhancement of Stiffness and Toughness in Hybrid Double-Network Hydrogels via the First, Physically Linked Network

Chen

Wei

Chen³

et al. 2015

Macromolecules

129

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“…The gels are odorless and tasteless since no cations are necessary to promote the gel formation and they are stable at temperature up to 85°C. The gel strength is influenced by the polysaccharide concentration, the number of 3,6anhydrogalactose rings, the molecular weight and the rate of cooling (Boral, Saxena, & Bohidar, 2008;Wang, Zhang, & Zhang, 2013). One of agar gels characteristics is its in-mouth juiciness caused by the gel syneresis during mastication (Nussinovitch & Hirashima, 2013).…”

Section: Algal Polysaccharidesmentioning

confidence: 99%

Seaweeds: A traditional ingredients for new gastronomic sensation

2017

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“…The gels are odorless and tasteless since no cations are necessary to promote the gel formation, and they are stable at temperature up to 85°C. The gel strength is influenced by the polysaccharide concentration, the number of 3,6-anhydrogalactose rings, the molecular weight, and the rate of cooling [6,88]. One of agar gel characteristics is its in-mouth juiciness caused by the gel syneresis during mastication [62].…”

Section: Seaweed Polysaccharidesmentioning

confidence: 99%

Sea Vegetables

Turan¹,

Cırık²

2018

Vegetables - Importance of Quality Vegetables to Human Health

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Sea vegetables or seaweeds have a long tradition in Asian cuisine. In Western countries, including Turkey, seaweed consumption is generally limited to sushi and other imported Asian dishes. However, seaweeds are well recognized for their richness in several nutrients such as carbohydrate, fiber, protein, lipid, and minerals. The migration of Asian population across the world has promoted the discovery of new ingredients from seaweeds and has given courage to the creation of new dishes by chefs in restaurants. Among the seaweeds traditionally consumed by Asian population, Ulva, Laminaria, and Porphyra are well-known species. Seaweed polysaccharides, such as agar, alginate, and carrageenan, are widely used in the food industry as clarifying, gelling, emulsifying, stabilizing, thickening, and flocculating agents in various food products such as ice cream, yogurt, candy, meat product, beverages, etc. The production of plant protein concentrates (PCs) is of growing interest to the food industry. Recently, PCs were also extracted from three edible green seaweed species of Enteromorpha or Ulva. Seaweed contains a wide array of nutritional compounds also possessing several functional properties that may lead to many dish and food preparation innovations. For example, a green seaweed, Ulva, may be used with or in the replacement of other commonly used vegetables to promote healthy food.

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New insight into the kinetic behavior of the structural formation process in agar gelation

Abstract: A time-resolved experimental study on the kinetics and relaxation of the structural formation process in gelling Agar-water solutions was carried out using our custom-built torsion resonator.

Cited by 9 publications

References 61 publications

Simultaneous Enhancement of Stiffness and Toughness in Hybrid Double-Network Hydrogels via the First, Physically Linked Network

Simultaneous Enhancement of Stiffness and Toughness in Hybrid Double-Network Hydrogels via the First, Physically Linked Network

Seaweeds: A traditional ingredients for new gastronomic sensation

Sea Vegetables

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