title: Influence of nongelling hydrocolloids on the gelation of agarose.
abstract: The combination of different gelling and nongelling hydrocolloids is known to yield complex systems with a wide range of mechanical properties. Here, the influence of the nongelling hydrocolloids sodium-alginate and xanthan on the gelation of agarose is investigated. The two polyelectrolytes differ significantly in their flexibility, leading to opposing effects on the thermomechanical properties of the resulting composite gels. The network structure of the agarose as well as viscoelasticity, gelling temperature, and thermal stability of the gels are altered. These properties are investigated by strain and temperature dependent oscillatory rheological measurements as well as confocal laser scanning microscopy. A phenomenological model to describe the network formation of agarose in the presence of alginate or xanthan respectively is presented.
authors.affiliation: Max Planck Institute for Polymer Research , Ackermannweg 10, 55128 Mainz, Germany.
authors.forename: Natalie
authors.initials: N
authors.lastname: Russ
authors.forename: Birgitta I
authors.initials: BI
authors.lastname: Zielbauer
authors.forename: Kaloian
authors.initials: K
authors.lastname: Koynov
authors.forename: Thomas A
authors.initials: TA
authors.lastname: Vilgis
mesh_terms: D000464:Alginates / Q000737:chemistry*; D003102:Colloids / Q000737:chemistry; D020723:Glucuronic Acid / Q000737:chemistry; D006603:Hexuronic Acids / Q000737:chemistry; D008958:Models, Molecular; D010316:Particle Size; D011135:Polysaccharides, Bacterial / Q000737:chemistry*; D012685:Sepharose / Q000737:chemistry*; D013499:Surface Properties
chemical_list: D000464:Alginates; D003102:Colloids; D006603:Hexuronic Acids; D011135:Polysaccharides, Bacterial; D020723:Glucuronic Acid; D012685:Sepharose; C002563:xanthan gum