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Impact of solvent quality on the network strength and structure of alginate gels
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design.
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design.
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2016 (English)In: Carbohydrate Polymers, Vol. 144, 289-296 p.Article in journal (Refereed) Published
Abstract [en]

The influence of the mixture of water and alcohols on the solubility and properties of alginate and its calcium-induced gels is of interest for the food, wound care and pharmaceutical industries. The solvent quality of water with increasing amounts of ethanol (0-20%) on alginate was studied using intrinsic viscosity. The effect of ethanol addition on the rheological and mechanical properties of calcium alginate gels was determined. Small-angle X-ray scattering and transmission electron microscopy were used to study the network structure. It is shown that the addition of ethanol up to 15% (wt) increases the extension of the alginate chain, which correlates with increased moduli and stress being required to fracture the gels. The extension of the polymer chain is reduced at 20% (wt) ethanol, which is followed by reduced moduli and stress at breakage of the gels. The network structure of gels at high ethanol concentrations (24%) is characterized by thick and poorly connected network strands. © 2016 The Authors. Published by Elsevier Ltd.

Place, publisher, year, edition, pages
Elsevier Ltd , 2016. Vol. 144, 289-296 p.
Keyword [en]
Ethanol, Hydrodynamic volume, Intrinsic viscosity, Rheology, Small-angle X-ray scattering, Water-ethanol mixture
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-136ISBN: 01448617 (ISSN) OAI: oai:DiVA.org:ri-136DiVA: diva2:932820
Available from: 2016-06-02 Created: 2016-06-02 Last updated: 2016-06-29Bibliographically approved

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