The reinforcement of gellan gel network by the immersion into salt solution.
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.
Nitta
Yoko
Y
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
Ikeda
Shinya
S
Nishinari
Katsuyoshi
K
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
D005782:Gels; D011135:Polysaccharides, Bacterial; D012462:Saline Solution, Hypertonic; C048288:gellan gum