Tixotropic Properties of Solutions of Some Polysaccharides

Bazunova, M. V.; Shurshina, A. S.; Lazdin, R. Yu.; Kulish, E. I.

doi:10.1134/s199079312004003x

Cited by 4 publications

(4 citation statements)

References 4 publications

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“…It is known that the formation of the spatial structure, i.e., the transition of the polymer system from the state of a viscoelastic fluid to an elastic-viscous body (gel) can be judged by the nature of the change in the dependences of the storage moduli, G', and losses, G''. It was previously found that, for an aqueous solution of SCTZ, the transition from the viscoelastic state to the gel occurs at a concentration of 4.0 wt % [23,24]. From the dependences in Fig.…”

Section: Resultsmentioning

confidence: 75%

“…One of the ways to create medical materials with controlled sorption, physicochemical, and structuralmechanical (including gel, fiber, and film-forming) properties based on water-soluble polymers is to regulate the processes of aggregation of macromolecules in the initial solutions [23,24]. In the case of PC solutions, the aggregation processes can be controlled not only by changing the concentration mode of the solutions (diluted, semidiluted, and concentrated) but also by changing the ratio of the components of the complex, which affects the conformational-supramolecular state of cooperatively bound macromolecules.…”

Section: Resultsmentioning

confidence: 99%

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Obtaining Biocompatible Materials Based on Polymer Complexes of Succinyl Chitosan C Poly-N-Vinylpyrrolidone or Polyethylene Glycol

Bazunova

Mustakimov

Kulish

2021

Russ. J. Phys. Chem. B

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The interaction of macromolecules of the components of polymer complexes (PCs) based on poly-N-vinylpyrrolidone or polyethylene glycol with chitosan succinyl is studied by spectral and rheological methods. The presence of cooperative interaction between molecules through hydrogen bonds in the studied systems is proved by the spectroscopic method. It is shown that varying the molar ratio of polymers in the complexes changes the degree of the structuring of solutions based on them, which, in turn, affects the gel-forming and film-forming properties of the resulting systems. It is found that film materials based on individual polymers are characterized by low values of the contact angle of wetting. This indicates the high level of hydrophilicity of these materials, while films based on PCs have a lower surface hydrophilicity. Therefore, by modifying poly-(N-vinylpyrrolidone) or polyethylene glycol with chitosan succinyl, it is possible to impart greater lyophilicity to materials based on them, which will contribute to the multipoint interaction with them of active centers of biomacromolecules of the body.

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Section: Resultsmentioning

confidence: 75%

Section: Resultsmentioning

confidence: 99%

Obtaining Biocompatible Materials Based on Polymer Complexes of Succinyl Chitosan C Poly-N-Vinylpyrrolidone or Polyethylene Glycol

Bazunova

Mustakimov

Kulish

2021

Russ. J. Phys. Chem. B

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Section: Flow Propertiesmentioning

confidence: 99%

“…This phenomenon may be due to the formation of strong intermolecular forces among the hydrocolloid chains, since there are a more significant number of junction points among them, allowing for gel structure shaping. In this sense, these intermolecular interactions tend to break during the upward shear rate, and there is not enough time for a partial or total recovery of the gel structure, giving rise to the observed hysteresis [45]. On the one hand, the experimental data for the descendent flow curves of all the gels were fitted to the Ostwald-de Waele model (power law), with R 2 values between 0.96-0.98 and 0.81-0.92 for the agar-and κ-carrageenan-based gels, respectively.…”

Section: Flow Propertiesmentioning

confidence: 99%

Effect of Gelling Agent Type on the Physical Properties of Nanoemulsion-Based Gels

Riquelme,

Savignones,

López

et al. 2023

Colloids and Interfaces

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Senior populations may experience nutritional deficiencies due to physiological changes that occur during aging, such as swallowing disorders, where easy-to-swallow foods are required to increase comfort during food consumption. In this context, the design of nanoemulsion-based gels (NBGs) can be an alternative for satisfying the textural requirements of seniors. This article aimed to develop NBGs with different gelling agents, evaluating their physical properties. NBGs were prepared with a base nanoemulsion (d = 188 nm) and carrageenan (CA) or agar (AG) at two concentrations (0.5–1.5% w/w). The color, rheology, texture, water-holding capacity (WHC) and FT-IR spectra were determined. The results showed that the CA-based gels were more yellow than the AG ones, with the highest hydrocolloid concentration. All gels showed a non-Newtonian flow behavior, where the gels’ consistency and shear-thinning behavior increased with the hydrocolloid concentration. Furthermore, elastic behavior predominated over viscous behavior in all the gels, being more pronounced in those with AG. Similarly, all the gels presented low values of textural parameters, indicating an adequate texture for seniors. The FT-IR spectra revealed non-covalent interactions between nanoemulsions and hydrocolloids, independent of their type and concentration. Finally, the CA-based gels presented a higher WHC than the AG ones. Therefore, NBG physical properties can be modulated according to gelling agent type in order to design foods adapted for seniors.

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Rheological properties of cross-linked inulin solutions as a function of cross-linker concentration and temperature

Akal

2023

Journal of Dispersion Science and Technology

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Tixotropic Properties of Solutions of Some Polysaccharides

Cited by 4 publications

References 4 publications

Obtaining Biocompatible Materials Based on Polymer Complexes of Succinyl Chitosan C Poly-N-Vinylpyrrolidone or Polyethylene Glycol

Obtaining Biocompatible Materials Based on Polymer Complexes of Succinyl Chitosan C Poly-N-Vinylpyrrolidone or Polyethylene Glycol

Effect of Gelling Agent Type on the Physical Properties of Nanoemulsion-Based Gels

Rheological properties of cross-linked inulin solutions as a function of cross-linker concentration and temperature

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