title: The reinforcement of gellan gel network by the immersion into salt solution.
abstract: The effect of immersion into salt solutions on rheological properties of gellan gels was investigated. The storage Young's modulus of gellan gels increased with time during the immersion into salt solutions. The increase of the storage Young's modulus can not be explained solely by change in the concentration of gellan. The ellipticity at 202 nm decreased by the immersion, suggesting the formation and aggregation of gellan helices. It was considered that during immersion cations penetrated into gellan gels to induce the formation and aggregation of gellan helices in gels, resulting in reinforcement of the gel network.
authors.affiliation: Graduate School of Human Life Science, Osaka City University, 3-3-138 Sumiyoshi-ku, Sugimoto, Osaka City, Osaka 558-8585, Japan. nitta@cc.nara-wu.ac.jp
authors.forename: Yoko
authors.initials: Y
authors.lastname: Nitta
authors.forename: Shinya
authors.initials: S
authors.lastname: Ikeda
authors.forename: Katsuyoshi
authors.initials: K
authors.lastname: Nishinari
mesh_terms: D002942:Circular Dichroism; D004356:Drug Storage; D004548:Elasticity; D005782:Gels; D009994:Osmolar Concentration; D011135:Polysaccharides, Bacterial / Q000737:chemistry / Q000187:drug effects*; D012462:Saline Solution, Hypertonic / Q000494:pharmacology*; D013696:Temperature; D013718:Tensile Strength; D014732:Vibration
chemical_list: D005782:Gels; D011135:Polysaccharides, Bacterial; D012462:Saline Solution, Hypertonic; C048288:gellan gum