Studies on the mechanisms of gelation of kappa-carrageenan and agarose

It has been established that hydrogen bonds control both gelation and helix formation completely in the case of agarose and partially in the case of kappa-carrageenan, the major role belonging in the latter case to the interactions of a polysaccharide with metal ions. Na⁺ and K⁺ ions form contact ion pairs with sulphate groups of kappa-carrageenan. It is supposed that an increase in the number of contact ion pairs together with association of macromolecules having unordered conformation, a decrease in the second virial coefficient, and a decrease in the refraction index increment (i.e., an increase in the solvation degree of dissolved particles) is a necessary condition for forming the kappa-carrageenan gel netwórk. A sufficient condition of kappa-carrageenan gelation is the intermolecular coordination binding of ions such as K⁺ ions, promoting gelation. The coil-to-helix transition of the polysaccharide is controlled by shielding the charge of kappa-carrageenan-sulphate groups. Hydrophobic interactions proved to be unessential for gelation of either agarose or kappa-carrageenan.     

Associative and segregative phase separations of gelatin/kappa-carrageenan aqueous mixtures

The effects of ionic strength, temperature, and pH on the phase separation behavior of type B pigskin gelatin/sodium-type kappa-carrageenan aqueous mixtures were investigated. Depending on the different combinations of temperature and sodium chloride (NaCl) concentration, the mixtures showed compatible, associative, and segregative phase separation behaviors. Additionally, a coexistence of associative and segregative (associative-co-segregative) phase separations was expected at low temperature and low NaCl concentration. These different phase separation events were observed using confocal scanning laser microscopy. Moreover, it was found that the segregative phase separation when alone is induced by the ordering of kappa-carrageenan chains, while that in the coexistence region is induced by the ordering of gelatin chains. pH had a significant effect on the associative phase separation, resulting in morphologies changing from compatible solution to liquid coacervate and further to solid precipitate with decreasing pH. These were attributed to the dramatic changes of the charge density of amphoteric gelatin during the pH decrease.     

Drop deformation dynamics and gel kinetics in a co-flowing water-in-oil system

Drop deformation and superimposed gel kinetics were studied in a fast continuous-flow process for a water-in-oil system. Highly monodisperse drops were generated in a double capillary and then deformed passing through a narrowing rectangular channel geometry. Nongelling deformation experiments were used to establish the process and compare it with existing theories. Thereafter, temperature induced drop gelation was included to study its effect on deformation and gel kinetics on short timescales and at high temperature gradients. The disperse phase was a kappa-carrageenan solution with additional sodium and potassium ions for gelation experiments. Sunflower oil was used for the continuous phases. Nongelling experiments showed that shear forces are able to deform drops into ellipsoids. A comparison with the small deformation theory by Taylor was surprisingly good even when drop deformation and flow conditions were not in steady state. Superimposed gelation on the deformation process showed clearly the impact of the altered rheological properties of the dispersed and continuous phase. Deformation first increased on cooling the continuous phase until the onset of gel formation, where a pronounced decrease in deformation due to increasing droplet viscosity/viscoelasticity was observed. Drop deformation analyses were then used to detect differences in gelation kinetics at high cooling rate within process times as short as 1.8 s.     

Laser speckle analysis on correlation between gelation and phase separation in aqueous methyl cellulose solutions

Structure formation by coupling between formation of crosslinking points and liquid–liquid phase separation was investigated for aqueous methyl cellulose solution by small‐angle X‐ray scattering (SAXS) and light scattering (LS) techniques. The sol–gel phase diagram and the SAXS results suggested that the liquid–liquid phase separation occurred before gelation. By LS measurements, the structure due to the liquid–liquid phase separation was directly observed. By applying speckle analysis on the LS profiles, it was suggested that the gelation and the phase separation strongly coupled each other: the increase in the apparent molecular weight by crosslinking induced the liquid–liquid phase separation. © 2009 Wiley Periodicals, Inc. J Polym Sci Part B: Polym Phys 48: 168–174, 2010     

Voltammetric characterization on the hydrophobic interaction in polysaccharide hydrogels

Cyclic voltammetric (CV) investigations on the properties of microdomains in polysaccharide hydrogels, methyl cellulose (MC) and kappa-carrageenan (CAR), coated on glassy carbon electrodes were reported in which methylene blue (MB), tris(1,10-phenanthroline)cobalt(III) (Co(phen)3(3+/2+)) cations, and ferricyanide/ferrocyanide (Fe(CN)6(3-/4-)) anions were used as electroactive probes. Information on the patterns and strength of intermolecular interactions in these polysaccharide hydrogels can be inferred from the net shift of normal potentials (E degrees'), the change of peak currents (ip), the ratio of binding constants (K(red)/K(ox)) for reduced and oxidized forms of bound species, and the apparent diffusion coefficients (D(app)) of probe in hydrogels. The transition of hydrophobic interaction in MC hydrogel with temperature was manifested by the CV method, which is in agreement with the evolution of the storage modulus (G') during gelation. It was also found that, in addition to inducing the change of E degrees' and ip of these probes used, the hydrophobic-hydrophilic nature of the microenvironment in hydrogels coated on the substrate electrodes greatly influenced the peak-peak separation (DeltaEp) of MB and the redox reversibility of Fe(CN)6(3-/4-) via modulation of both the heterogeneous electron-transfer process at the gel-substrate interface and the charge-transfer process in hydrogels. The results imply that the CV method is of significant benefit to the understanding of the gelation driving forces in the polysaccharide hydrogels at a molecular level.     

Effect of cooling baths on EVOH microporous membrane structures in thermally induced phase separation

The purpose of this work is to investigate the effect of cooling bath on the membrane preparation of crystalline polymer/diluent system via thermally induced phase separation (TIPS), when the cooling bath is compatible with the diluent. In this work, poly(ethylene-co-vinyl alcohol) (EVOH)/PEG300 system with water and methanol as the cooling baths was proposed. Results showed that when water was used as the cooling bath, the membrane presented an asymmetric structure consisting of a porous skin, macrovoids near the top and lacy structures near the bottom. In contrast, when cooled in the bath of methanol, it showed particulate morphology on the top surface and cellular pores near the bottom. The lacy and cellular structures were the typical structures resulted from liquid–liquid thermally induced phase separation, the novel macrovoids and particulate morphology were then supposed to be induced by the mutual diffusion between the diluent and the cooling bath. In the case of water, the diluent's outflow was comparative with the water's inflow into the membrane, so the penetrated water acted as a strong nonsolvent and induced macrovoids near the top. In the bath of methanol, the diluent's outflow was much faster than the methanol's inflow, which changed the solution composition from a liquid–liquid phase separation region to a solid–liquid phase separation region and resulted in particulate morphology near the top.     

Preparation of new membranes by complex formation of itaconic acid–acrylamide copolymer with polyvinylpyrrolidone: studies on gelation mechanism by light scattering

Mechanism of membrane formation by dipping a 10 wt% aqueous homogeneous polymer solution of poly(itaconic acid–co-acrylamide) (75:25 molar ratio)/polyvinylpyrrolidone (50/50) into acid solution was investigated by time-resolved light scattering and the pH effect of the acid solution to gelation mechanism during membrane formation was discussed. In the pH range 1.58–1.25, the gelation was governed by phase separation mechanism via the spinodal decomposition and then a membrane with regular pore size was obtained. The phase separation was caused by polymer–polymer complex formation between polymers. From an analysis based on Cahn's linearized theory of the spinodal decomposition, the apparent diffusion coefficient D_app of phase separation was smaller for lower pH. Because, at low pH there exists a lot of complex which dramatically reduces the chain mobility. The average pore size of membrane also depends on pH. When the pH was lower than 1.25, the liquid–liquid phase separation did not occur but the solution gelled homogeneously and a wrinkle-like morphology without pore was observed. FTIR analysis of the dried membranes showed that the complex formation had occurred by hydrogen bonding between the component polymers and its extent increased linearly with decreasing pH.     

A thermoreversible double gel: characterization of a methylcellulose and kappa-carrageenan mixed system in water by SAXS, DSC and rheology

Sol-gel and gel-sol thermal transition of methylcellulose/water, kappa-carrageenan/water and methylcellulose/kappa-carrageenan/water mixtures was investigated utilizing small-angle X-ray scattering (SAXS), differential scanning calorimetry (DSC) and oscillatory rheological experiments in temperature regime from 20 to 80 degrees C. Methylcellulose (E461) and kappa-carrageenan (E407) are well-known additives used for gelation in various nutrition and other products. The formulation and characterization of a mixed thermoreversible methylcellulose/kappa-carrageenan/water gel with very interesting double thermal transition gel-sol-gel upon heating was possible. This specific thermal behavior provides a liquid state of the system between the low-temperature and high-temperature gel-state and at the same time allows for the easy temperature tuning of the system's state. As such this system is suggested to be further tested as potential carrier for various functional colloidal systems.     

Rheological behavior of thermoreversible kappa-carrageenan/nanosilica gels

The rheological behavior of silica/kappa-carrageenan nanocomposites has been investigated as a function of silica particle size and load. The addition of silica nanoparticles was observed to invariably impair the gelation process, as viewed by the reduction of gel strength and decrease of gelation and melting temperatures. This weakening effect is seen, for the lowest particle size, to become slightly more marked as silica concentration (or load) is increased and at the lowest load as particle size is increased. These results suggest that, under these conditions, the particles act as physical barriers to polysaccharide chain aggregation and, hence, gelation. However, for larger particle sizes and higher loads, gel strength does not weaken with size or concentration but, rather, becomes relatively stronger for intermediate particles sizes, or remains unchanged for the largest particles, as a function of load. This indicates that larger particles in higher number do not seem to increasingly disrupt the gel, as expected, but rather promote the formation of stable gel network of intermediate strength. The possibility of this being caused by the larger negative surface charge found for the larger particles is discussed. This may impede further approximation of neighboring particles thus leaving enough inter-particle space for gel formation, taking advantage of a high local polysaccharide concentration due to the higher total space occupied by large particles at higher loads.     

低温聚乙烯醇(PVA)水凝胶结构的初步研究

本文采用透射电子显微镜(TEM)研究了低温PVA水凝胶的结构,直接观察到该体系呈明显的相分离结构,可将所形成结构视为聚集态水平上的宏观网络结构,认为正是这种网络结构的形成而赋予了体系强度和弹性.观察到,随着冷冻时间的增长,逐渐形成完善的网络结构,随着体系中PVA浓度的增大,网络结合得更加紧密.还从DSC测定了该相分离结构解体的热焓变化,进一步证实了显微镜的观察结果,提出了该体系凝胶化过程的宏观机制.     

Effect of crystallization and liquid–liquid phase separation on phase‐separation kinetics in poly(ethylene‐co‐vinyl alcohol)/glycerol solution

Liquid–liquid thermally induced phase separation of the polymer‐diluent system of poly(ethylene‐co‐vinyl alcohol) (EVOH)‐glycerol was examined under light scattering. For EVOH with an ethylene content of 38 mol % (EVOH38), maxima of the scattered light intensity were observed that indicated that phase separation occurred by the spinodal decomposition (SD). The growth of the structures formed by the general liquid–liquid phase separation obeyed a power‐law scaling relationship in SD. For EVOH with an ethylene content of 32 mol % (EVOH32), the liquid–liquid phase separation resulted from the polymer crystallization. In this case, the structure growth showed the characteristic behavior in which the crystalline particles were initially formed, and then the droplets formed by the liquid–liquid phase separation induced by the crystallization grew rapidly. Furthermore, the growth of the droplet by the phase separation was followed by an optical microscope measurement at a constant cooling rate. The phase‐separated structure formed after the crystallization can grow faster than that formed by the normal liquid–liquid phase separation. © 2002 Wiley Periodicals, Inc. J Polym Sci Part B: Polym Phys 41: 194–201, 2003     

Phase separation by continuous quenching: similarities between cooling experiments in polymer blends and reaction-induced phase separation in modified thermosets

Small angle light scattering (SALS) has been applied to study the phase separation kinetics in a binary polymer mixture of poly(ethyl methyl siloxane) (PEMS) and poly(dimethyl siloxane) (PDMS). The phase separation was induced by cooling an initially homogeneous mixture with well defined cooling rates. The results have been compared to time resolved SALS and microscopy in the course of reaction-induced phase separation in mixtures of an epoxy resin and polysulfone (PSU). For the critical PEMS/PDMS mixture with an upper critical point it was found in a continuous quenching experiment that the time evolution of the scattered light intensity I(q,t) scales with the cooling rate. The similarity to the scaling behavior of I(q,t) in isothermal experiments after fast quenches (scaled by the quench depth) is discussed. A secondary phase separation was found and has been explained by the competition between the growth of the two phase structure during cooling and the mutual diffusion without the assumption of gelation or vitrification. For the epoxy/PSU mixture with 15% PSU, after the appearance of a bicontinuous structure a secondary phase separation was observed. Mixtures with higher PSU-contents formed epoxy-rich droplets in the PSU-rich matrix by nucleation and growth mechanism. The frustration of the structure growth can be explained by approaching vitrification of one or both phases. The similarity between continuous cooling experiments in blends and the reaction-induced phase separation have been discussed in the generalized χN vs. composition phase diagram (N: degree of polymerization, χ: Flory-Huggms interaction parameter).     

Influence of kappa-carrageenan gel structures on the diffusion of probe molecules determined by transmission electron microscopy and NMR diffusometry

The influence of the microstructures of different kappa-carrageenan gels on the self-diffusion behavior of poly(ethylene glycol) (PEG) has been determined by nuclear magnetic resonance (NMR) diffusometry and transmission electron microscopy (TEM). It was found that the diffusion behavior was determined mainly by the void size, which in turn was defined by the state of aggregation of the kappa-carrageenan. The kappa-carrageenan concentration was held constant at 1 w/w%, and the aggregation was controlled by the amount of potassium and/or sodium chloride and, for samples containing potassium, also by the cooling rate. Gels containing potassium formed microstructures where kappa-carrageenan strands are rather evenly distributed over the image size, while sodium gels formed dense biopolymer clusters interspersed with large openings. In a gel with small void sizes, relatively slow diffusion was found for all PEG sizes investigated. Extended studies of the self-diffusion behavior of the 634 g mol(-)(1) PEG showed that there is a strong time dependence in the measured PEG diffusion. An asymptotic lower time limit of the diffusion coefficient was found in all gels when the diffusion observation time was increased. According to the ratio, D/D(0), where D(0) is the diffusion coefficient in D(2)O and D is the diffusion coefficient in the gels, the gels could be divided into three classes: small, medium, and large voids. For quenched kappa-carrageenan solutions with salt concentrations of 20 mM K(+), 100 mM K(+), or 20 mM K(+)/200 mM Na(+) as well as slowly cooled solutions with only 20 mM K(+), D/D(0) ratios between 0.18 and 0.29 were obtained. By quenching a kappa-carrageenan solution with 100 mM K(+), the D/D(0) was 0.5, while D/D(0) ratios between 0.9 and 1 were obtained in a quenched solution with 250 mM Na(+) and slowly cooled samples with 20 mM K(+)/200 mM Na(+) or 250 mM Na(+).     

Effect of sol-gel transition on shear-induced drop deformation in aqueous mixtures of gellan and kappa-carrageenan

In this work, we present an experimental methodology to investigate the dynamics under shear flow of a drop that is gelling as a consequence of a temperature quench. The experiments were carried out on the system water/gellan/kappa-carrageenan in the biphasic region of the phase diagram, the gellan-rich phase being used as the dispersed phase. Gelation was brought about by lowering the temperature during flow after steady state drop deformation had been reached. Simple shear flow was applied by using a parallel plate apparatus equipped with optical microscopy and image analysis, which made it possible to monitor drop shape evolution before, during, and after gelation. The onset of gelation trapped drop deformation, thus producing anisotropic particles. The fingerprint of gelation was the simultaneous tumbling of the drops, which rotated as rigid ellipsoids under the action of shear flow. Interfacial tension between the two equilibrium phases was determined at different times during the temperature quench by analyzing drop retraction upon cessation of flow. Up to gelation, no significant change was observed in the measured values.     

Rapid crystallization and thermoreversible gelation of poly(ethylene terephthalate) in polymer/oligomer binary system

Poly(ethylene terephthalate) (PET) was rapidly crystallized through thermoreversible gelation in a liquid ethylene glycol oligomer or in epoxy resin. The solutions formed gel rapidly on cooling. Polarized light microscopy and small-angle light scattering showed that these gels contain large, regular PET spherulites. The gels may be formed by two consecutive processes: the phase separation and crystallization, and gelation by formation of a three-dimensional PET network in the oligomer solvents, where the nodes of the network are PET spherulites. The crystallinity of PET recovered from polymer/oligomer gels is near 72% measured by wide-angle X-ray diffraction method, which is about 20% higher than PET samples crystallized by solution crystallization in small molecule solvent, high temperature annealing, and stretching techniques. It takes only a few minutes to form the highly crystalline phase PET in the PET/oligomer system, and the crystallinity of the dried gel is independent of the concentration of the original solution. Excimer-fluoresence and Raman spectroscopic studies indicated that PET recovered from the gels are in an ordered state with few chain entanglements. The entanglement density of the recovered PET recovered from a 20 wt % solution in ethylene glycol oligomer is as low as that of freeze-extracted PET from a 0.5 wt % solution in phenol. © 1998 John Wiley & Sons, Inc. J Polym Sci B: Polym Phys 36: 1219–1225, 1998     

Effect of Pluronic F127 on the pore structure of macrocellular biodegradable polylactide foams

Thermally induced phase separation technique was utilized to fabricate biodegradable poly(l ‐lactic acid) (PLLA) macrocellular foams which were capable of being applied in tissue engineering. The block copolymer Pluronic F127 composed of (polyethyleneoxide)‐(polypropyleneoxide)‐(polyethyleneoxide) [(PEO)‐(PPO)‐(PEO)] was used as a porogen. Water/dioxane mixtures with different volume ratios were used as solvents. The addition of Pluronic F127 could induce an appearance of large pores (50–200 μm) besides small pores (10–20 μm) or a change from a solid–liquid phase separation to a liquid–liquid phase separation. The role of Pluronic F127 depends on the water/dioxane ratios in the PLLA/dioxane/water system. The X‐ray diffraction patterns and porosity measurement results showed that Pluronic F127 was crystallized and existed on the pore wall. The effect of Pluronic F127 on changing pore structure is attributed to the occurrence of the interaction of the lipophilic PPO blocks in Pluronic F127 with PLLA clews, consequently, this results in PLLA aggregation and early phase separation on cooling. Copyright © 2004 John Wiley & Sons, Ltd.     

Polymer-solvent co-crystallization during thermoreversible gelation in solutions of the helical polypeptide PBLG

Macromolecular aggregation during thermoreversible gelation in solutions of the helical polypeptide poly(γ-benzyl-L-glutamate) [PBLG] in benzyl alcohol [BA] were studied by small angle neutron and small angle X-ray scattering. Gelation is apparent as a large increase in the intensity scattered at low angles, signifying formation of a microfibrillar PBLG network. The aggregated phase in isotropic gels from semidilute solutions contains about 28% solvent. A periodic structure is observed when gelation is induced by rapid cooling to a low temperature, but not by slow cooling or gelation at a higher temperature. In gels from concentrated liquid crystal solutions, two crystalline structures are observed, depending on whether the solution is rapidly quenched and then annealed or slowly gelled at an elevated temperature. A phase diagram for the PBLG/BA system is presented and the observed microstructural transitions are rationalized in terms of a gelation mechanism involving a combination of liquid-liquid phase separation and crystallization in the form of polymer-solvent co-crystals.     

Phase separation and gelation of polymer-dispersed liquid crystals

Polymerization-induced phase separation in polymer-dispersed liquid crystal is studied by computer simulations in two dimensions. The domain morphology resulting from phase separation is investigated by solving the coupled set of equations for the local volume fraction and the nematic order parameter, taking into account the viscoelastic effects and gelation due to polymerization. Comparing the morphology of phase separation by temperature quench, it is shown that the viscoelastic effects and gelation enable the polymer-rich phase to form a stable interconnected domain even when the polymer component is minority. The experimental evidence consistent with this characteristic feature is also given.     

Phase separation behavior of whey protein isolate particle dispersions in the presence of xanthan

In this study, phase separation of colloidal whey protein isolate (WPI) particle dispersions was studied using a rod-like polysaccharide xanthan. Effects of different xanthan concentration, particle volume fraction, and temperature were analyzed by visual observations, turbidity measurements, and particle mobility tracking method. Particle mobility was determined using a diffusing wave spectroscopy (DWS) set up. Xanthan concentration was kept low in order not to increase the viscosity of dispersions, so that the phase separation could be observed easily. Visual observations showed that there was a minimum concentration of xanthan to induce phase separation at a constant particle volume fraction, and xanthan concentration was found to have an important effect on the degree of phase separation. The temperature was also found to have an effect on depletion mechanism. Phase separation was mainly a result of different sizes of WPI particles, and xanthan induced the depletion interaction between WPI particles, as supported by the data obtained from DWS. The results of this study explained both the mechanism and the stability range of particle dispersions in the presence of xanthan, which is important for the design of stable systems, including colloidal particles.     

Temperature-induced gelation of concentrated silicon carbide suspensions

Due to the steric barrier provided by the adsorption of the dispersant hypermer KD1 (a polyester/polyamine condensation polymer), stable and low-viscosity suspensions of SiC, Y(2)O(3), and Al(2)O(3) powder mixtures could be prepared in methyl ethyl ketone (MEK)/ethanol (E) solvent with solids loading as high as 60 vol%. The solvency of the dispersant in MEK/E decreased dramatically on cooling. Steady shear viscosity and oscillatory measurements were performed as a function of temperature for suspensions with different solids loading. The viscosity and elastic modulus of suspension increased with decreasing temperature and became more sensitive with the increase of solids loading. The suspensions with solids loading higher than 40 vol% could be solidified with decreasing temperature, but gelation temperature and gelation stiffness decreased with decreasing solids loading. The 60 vol% solid-loaded suspension was a stable and free-flowing fluid at 20 degrees C and gradually transformed to a very highly viscous and elastic system upon cooling to about 13 degrees C. Complete solidification occurred when the temperature was decreased to 5 degrees C. The gelation mechanism was mainly based on the collapse of the adsorbed layer as the temperature decreases, which induced incipient flocculation and formed a stiff network. The gelled body was further strengthened by separation of the dispersant from the suspension.