Studies on the mechanisms of gelation of kappa-carrageenan and agarose

Braudo, E. E.; Muratalieva, I.R.; Плащина, И. Г.; Tolstoguzov, V. B.; Markovich, I. S.

doi:10.1007/bf00654123

Cited by 18 publications

(15 citation statements)

References 26 publications

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“…Consistent with this is the observation that the gelation and melting processes exhibit significant hysteresis ± the difference between the gelling temperature of an agarose solution and the melting temperature of the resulting gel ± indicating that the molecular mechanism of gelation involves a series of microscopically quasi-irreversible, presumably cooperative steps [6]. High concentrations of chaotropic agents such as urea inhibit the gelation of most agaroses [7], presumably by interference with the formation of double helices which nucleate the gelation process. However, with the use of high gel-strength agaroses, urea can be used at fairly high concentrations, and gels with mechanical integrity can be formed.…”

Section: Introductionmentioning

confidence: 71%

Effect of gelation conditions on the gel structure and resolving power of agarose-based DNA sequencing gels

Kusukawa¹,

Ostrovsky²,

Garner³

1999

Electrophoresis

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Section: Introductionmentioning

confidence: 71%

Effect of gelation conditions on the gel structure and resolving power of agarose-based DNA sequencing gels

Kusukawa¹,

Ostrovsky²,

Garner³

1999

Electrophoresis

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“…The gelation of polysaccharide droplets can be classified in a variety of ways and here we use “gelation” in the sense of “formation of a network.” Among them are the factors inducing the structural association of molecules such as: temperature (thermotropic; cryogelation), chemical crosslinking (ionotropic; chemical modification), pH (changing pH of the solvent medium) and non-solvent induced phase separation (coagulation). There are many review articles discussing the gelation mechanism of polysaccharides [102,103,104,105,106,107,108,109]. Figure 7 illustrates the gelation methods of polysaccharides under different conditions, showing a gelled particle as an example.…”

Section: Gelation Of Polysaccharides Droplets To Produce Gel Partimentioning

confidence: 99%

Review on the Production of Polysaccharide Aerogel Particles

et al. 2018

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A detailed study of the production of polysaccharide aerogel (bio-aerogel) particles from lab to pilot scale is surveyed in this article. An introduction to various droplets techniques available in the market is given and compared with the lab scale production of droplets using pipettes and syringes. An overview of the mechanisms of gelation of polysaccharide solutions together with non-solvent induced phase separation option is then discussed in the view of making wet particles. The main steps of particle recovery and solvent exchange are briefly described in order to pass through the final drying process. Various drying processes are overviewed and the importance of supercritical drying is highlighted. In addition, we present the characterization techniques to analyse the morphology and properties of the aerogels. The case studies of bio-aerogel (agar, alginate, cellulose, chitin, κ-carrageenan, pectin and starch) particles are reviewed. Potential applications of polysaccharide aerogel particles are briefly given. Finally, the conclusions summarize the prospects of the potential scale-up methods for producing bio-aerogel particles.

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“…A decrease in the T g values was noted for all PVA/CAR mixtures in comparison with the PVA hydrogel (for the K/PVA 1:6 hydrogel, T g is~30 • C), this decrease occurs due to the combined plasticizing effect of κ-carrageenan and water. Complex, broad endotherm peaks appear in the 100-150 • C temperature interval, which could be ascribed to water vaporization from PVA and K, the melting of PVA (which occurs over a range of temperatures, due to the presence of both amorphous and crystalline regions, as well as polymer chains with different stereoisomerism) and destructuration of k-carrageenan [62,63,65].…”

Section: Shifting Of The~20mentioning

confidence: 99%

Physically Crosslinked Poly (Vinyl Alcohol)/Kappa-Carrageenan Hydrogels: Structure and Applications

et al. 2020

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This paper discusses the structure morphology and the thermal and swelling behavior of physically crosslinked hydrogels, obtained from applying four successive freezing–thawing cycles to poly (vinyl alcohol) blended with various amounts of κ-carrageenan. The addition of carrageenan in a weight ratio of 0.5 determines a twofold increase in the swelling degree and the early diffusion coefficients of the hydrogels when immersed in distilled water, due to a decrease in the crystallinity of the polymer matrix. The diffusion of water into the polymer matrix could be considered as a relaxation-controlled transport (anomalous diffusion). The presence of the sulfate groups determines an increased affinity of the hydrogels towards crystal violet cationic dye. A maximum physisorption capacity of up to 121.4 mg/g for this dye was attained at equilibrium.

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Studies on the mechanisms of gelation of kappa-carrageenan and agarose

Cited by 18 publications

References 26 publications

Effect of gelation conditions on the gel structure and resolving power of agarose-based DNA sequencing gels

Effect of gelation conditions on the gel structure and resolving power of agarose-based DNA sequencing gels

Review on the Production of Polysaccharide Aerogel Particles

Physically Crosslinked Poly (Vinyl Alcohol)/Kappa-Carrageenan Hydrogels: Structure and Applications

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