Polysaccharide Polyelectrolytes

Abstract

Macromolecules which possess a large number of some functionality and ionize in aqueous media are called polyelectrolytes.Ionization of the attached function aids in the solubilization of the polyelectrolyte substance and is responsible for its unique properties.Although the ionogenic function may be regarded as a salt, dissolution of the polyelectrolyte substance is not comparable to the dissolution of a simple salt.A simple salt such as sodium chloride in solution produces a cation and an anion of comparable size.Each ion has independent mobility.A polyelectrolyte dissolves to yield a polyion and counter ions.The polyion holds a large number of charges in close proximity because they are attached to the macromolecular backbone.Although the polyion has mobility, the individual charges attached to the chain do not.They remain within the domain of the macromolecular coil. Not all the gegions or counterions are completely mobile. Anionic polyelectrolytes have positive counter ions whereas cationic polyelectrolytes have negative counter ions.Polyampholytes can acquire either positive or negative charge along the macromolecular backbone depending upon the composition of the solution.Pictorially, one has the following 128

Rheological and drag reduction characteristics of xanthan gum solutions

“…The primary structure of xanthan gum has been investigated [6][7][8][9][10] and found to consist of pentasaccharide repeating units shown in figure 1.…”

Evaluation of an Ionic Calcium Fiber Supplement and Its Impact on Bone Health Preservation in a Dietary Calcium Deficiency Mice Model

“…As mentioned, Ca 2+ is absorbed by specialized cells in the small intestine by transcellular transport and paracellular transport. ICa + sample appears to behave like a polyelectrolyte that dissolves in an aqueous medium, producing polyions and counter ions that favor the dissolution of calcium [ 40 , 41 ]. One of the significant factors complicating calcium salts’ bioavailability is the influence of pH on the dissolution process [ 42 ].…”

Características fisicoquímicas y propiedades emulsificantes de pectina de cáscara de cacao (Theobroma cacao L.) y su complejación con hidrolizado de proteína de lactosuero en la estabilización de emulsiones aceite-en-agua

“…Tras la dilución en agua pura, polielectrolitos como pectinas inicialmente muestran una disminución en la viscosidad reducida (ηred) seguido de un aumento, debido a una expansión de las cadenas en forma de espiral de la pectina por la repulsión mutua entre cargas similares unidas a la misma cadena (Cuevas-Bernardino et al, 2016). La adición de cloruro de sodio se usa comúnmente para reducir o eliminar los cambios conformacionales con la concentración de polielectrolitos, y se produce una dependencia lineal de la viscosidad reducida sobre la concentración de polielectrólitos (Pasika, 1977). Esto se debe a que los contraiones Na + detectan las interacciones iónicas y las moléculas adoptan una conformación más compacta en solución y, por lo tanto, el valor de [η] disminuye (Brunchi et al, 2014).…”