Using particle tracking to probe the local dynamics of barley β-glucan solutions upon gelation

The sol-gel transition of aqueous barley β-glucan solutions which undergo gelation with ageing has been studied by conventional bulk rheology, phase contrast microscopy and particle tracking microrheology. Characterisation of the primary structure of the β-glucan isolate was carried out by enzymic methods and HPLC. The Brownian diffusion of fluorescent microspheres (0.75 μm diameter, carboxylate-coated particles) was used to probe the spatial mechanical properties of the gelling systems at the scale of microns; the potential use of passive particle tracking to study biopolymer gelling systems that present spatial heterogeneities is thus explored. For the β-glucan gels cured at 25°C both microrheology and bulk rheology revealed that with increasing the polysaccharide concentration the gelation time decreased, while the gelation rate and gel strength of the barley β-glucan gels increased. The particle tracking method had higher sensitivity and could map molecular ordering and structural heterogeneities in the evolving polysaccharide network at a micro-level. That is, different size pores were generated upon ageing with regions of depleted or less amount of β-glucan molecules. Furthermore, this method could detect changes in the fine structure of the system before such events can be registered by bulk rheological measurements; i.e. microheterogeneity and aggregation of β-glucan chains were revealed by particle tracking at earlier temporal stages of the experiment.     

Gelation of β-lactoglobulin in the presence of propylene glycol alginate: kinetics and gel properties

The role of the non-gelling polysaccharide, propyleneglycol alginate (PGA), on the dynamics of gelation and gel properties of β-lactoglobulin (β-lg) under conditions where the protein alone does not gel (6%) was analyzed. To this end, the kinetics of gelation, aggregation and denaturation of β-lg in the mixed systems (pH 7) were studied at different temperatures (64–88 °C). The presence of PGA increased thermal stability of β-lg. The rate of β-lg denaturation was decreased and the onset and peak denaturation temperatures increased by 2.2–2.4 °C. PGA promoted the formation of larger aggregates that continued to grow in time. An average aggregate diameter of approximately 300 nm is reached at the gel point in the mixed β-lg+PGA systems, irrespective of the heating temperature. Comparing the activation energies for the aggregation (193 kJ/mol), denaturation (422 kJ/mol) and formation of the primary gel structure (1/t_gel) (256 kJ/mol) processes in the mixed protein–polysaccharide system, it can be concluded that the rate determining step in the formation of the primary gel structure would be the aggregation of protein. E_a values for the processes after the gel point (solid phase gelation) suggest a diffusion limited process because of the high viscosity of the solid gelling matrix. The characteristics of the mixed β-lg+PGA gels in terms of rheological and textural parameters, water loss and microstructure were studied as a function of heating temperature and time. The extent of aggregation and the type of interactions involved, prior to denaturation seem to be very important in determining the gel structure and its properties.     

Topology evolution and gelation mechanism of agarose gel

Kinetics as well as the evolution of the agarose gel topology is discussed, and the agarose gelation mechanism is identified. Aqueous high melting (HM) agarose solution (0.5% w/v) is used as the model system. It is found that the gelation process can be clearly divided into three stages: induction stage, gelation stage, and pseudoequilibrium stage. The induction stage of the gelation mechanism is identified using an advanced rheological expansion system (ARES, Rheometric Scientific). When a quench rate as large as 30 deg C/min is applied, gelation seems to occur through a nucleation and growth mechanism with a well-defined induction time (time required for the formation of the critical nuclei which enable further growth). The relationship between the induction time and the driving force which is determined by the final setting temperature follows the 3D nucleation model. A schematic representation of the three stages of the gelation mechanism is given based on turbidity and rheological measurements. Aggregation of agarose chains is promoted in the polymer-rich phase and this effect is evident from the increasing mass/length ratio of the fiber bundles upon gelation. Continuously increasing pore size during gelation may be attributed to the coagulation of the local polymer-rich phase in order to achieve the global minimum of the free energy of the gelling system. The gel pore size determined using turbidity measurements has been verified by electrophoretic mobility measurements.     

Morphology and structure of highly elastic poly(vinyl alcohol) hydrogel prepared by repeated freezing-and-melting

Morphology and structure of poly(vinyl alcohol) (PVA) hydrogel prepared by the repeated freezing-and-melting method have been investigated by X-ray diffraction, scanning electron microscopy, light-optical microscopy, and simple tension test. The PVA aqueous solution gelled highly by using this method to show rubber-like elasticity, reflecting the gel network in which the amorphous chains are physically cross-linked by the crystallites. The gel morphology was characterized by the porous structure, which was originated from the gelation of continuous PVA-rich solution phase segregated around copious ice crystal phases formed upon freezing. The high gelling ability involved in this method was closely related to the segregation mechanism.     

Cooling effects on a model rennet casein gel system: part I. Rheological characterization

The gelation of a model rennet casein system was studied during cooling at different rates. During cooling, casein network structure development was proposed to evolve over a few steps at different length scales: molecules, particles, flocs, or network. Rennet casein flocs are fractal in nature, and fractal dimension and floc size are two variables affecting the rheology and microstructure of a rennet casein gel. Casein structure formation during cooling from 80 to 5 degrees C at four different rates (0.5, 0.1, 0.05, and 0.025 degrees C/min) was monitored by dynamic rheological tests, and a stronger gel developed at a slower cooling rate. During different cooling schedules, similar fractal dimensions were observed due to a lack of difference in the colloidal interactions. Differences among rheological data were possibly caused by variability in floc size, as observed in the second part of this paper. A larger number of smaller-sized flocs enabled gelation at a higher temperature and created a stronger network at a slower cooling rate. Controlling cooling schemes thus provides an approach for manipulating casein gelation and the microstructure for a system of fixed chemical compositions.     

酶凝干酪素物理凝胶化过程的有限元模拟

以酶凝干酪素的凝胶化过程为对象,利用有限元方法数值分析了在凝胶化过程中温度场的空间分布和时间演变规律.在此基础上,基于一阶的凝胶化动力学方程,数值模拟了凝胶体系的复剪切模量场,进而分析了材料配方、体系尺寸与冷却方案对复剪切模量场的影响规律.模拟结果表明,由于热阻的差异,体系表面的冷却速率大于内部,表面首先发生凝胶化;而由于预凝胶化阶段的平均冷却速率决定了无穷复剪切模量的值,最终体系内部的复剪切模量超过表面的.     

流变学法研究部分水解聚丙烯酰胺/Cr(III)交联反应I.浓度的影响

采用流变学法系统地考察了部分水解聚丙烯酰胺（HPAM）/Cr(III)交联体系的 反应动力学。HPAM溶液的粘性模量G”大于弹性模量G’,且其数值随时间不发生变 化,体系为粘性溶液。而HPAM/Cr(III)体系的G’和G”的数值都随时间变化,G” 在反应开始阶段大于G’,当反应进行一段时间后,G’超过G”占据主要地位,体 系成为弹性体系。交联过程可分为三个阶段：第一上升阶段,平缓上升阶段和第二 上升阶段。利用G’～ t曲线可以推测反应机理。实验发现成胶速率随反应物HPAM 和Cr(III)的浓度的增加而增加,而成胶时间缩短。在羧基浓度过量的情况下,交 联反应对Cr(III)浓度的反应级数是1。凝胶的有效弹性交联密度随聚合物浓度的增 加而增,且随凝胶反应的进行而增加。凝胶的交联点间的平均分子量随Cr(III)浓 度的增加和交联反应的进行而下降。     

Dynamic scaling properties of TeO2-based gels

Homogeneous, transparent, and mechanically rigid gels have been successfully synthesized in the tellurium isopropoxide-isopropanol-citric acid and water system. The sol to gel transition and the gels microstructure have been studied by using small angle X-ray scattering (SAXS) experiments. For any value of the two key synthesis parameters, which are the citric acid ratio and the alkoxide concentration, very small Te-rich elementary particles, about 1-1.5 nm in radius, form immediately when the water is added, leading to colloidal sols. During gelation, these elementary particles stick progressively together to build up fractal aggregates by a pure hierarchical aggregation process which has been identified as a reaction-limited cluster aggregation (RLCA) mechanism. The SAXS curve analysis, based on scaling concepts, shows that the gelling network exhibits a time and length scale invariant structure factor characterized by self-similarity. This self-similarity is also displayed for a wide range of chemical compositions and the gel microstructures only differ in their fractal aggregate size according to the tellurium isopropoxide concentration as well as the citric acid ratio.     

A modified CCA model describing gelation processes

In order to simulate a gelation process that occurs by condensation-polymerization reactions in solution, the cluster–cluster aggregation (CCA) model is modified by introducing four- and two-functional units as monomers. The modified CCA model shows a clear dependence of the fractal dimension of the resulting gel structure on the ratio between the numbers of the four- and two-functional units. The model should be applicable to various real systems. For example, it explains the behavior of experimentally found fractal dimension that depends on the amount of water added in the sol–gel aggregation process of SiO₂ systems.     

自由基引发的凝胶化反应的Monte Carlo模拟

基于自由基凝胶化反应的基本原理,在一个具有周期性边界条件的二维网络上,利用动态ＭｏｎｔｅＣａｒｌｏ 方法模拟了聚合物凝胶的自由基凝胶化反应,得到了凝胶的具体结构,研究了总单体浓度（ 单体浓度和交联剂浓度之和） 对凝胶的分形结构和孔径分布的影响．模拟中首次考虑了聚合后单体的运动对凝胶结构的影响．结果表明：考虑聚合后单体的运动,可使所得凝胶网络的分形维数和凝胶化所需的最低浓度均显著小于动力学凝胶化模型和ＤＬＡ 模型的相应值．用移动气泡法得到了凝胶网络的孔径分布,发现凝胶网络中大孔所占百分率明显多于随机纤维网络模型．     

Mechanism of structural networking in hydrogels based on silicon and titanium glycerolates

Formation of organic/inorganic hydrogels based on silicon- and titanium-glycerol precursors synthesized by transesterification of alkoxy derivatives in excess of glycerol was investigated. The precursors in excess of glycerol and obtained gels were studied by chemical and physical methods including gelation kinetics, IR spectroscopy, XRD, dynamic and electrophoretic light scattering, mechanical deformation, which disclosed the basic difference in the gelation mechanism and structure of network in the hydrogels. Due to this difference, the gelation time of silicon- and titanium-glycerol precursors depended on pH or electrolyte addition in an opposite way. In the wide pH range, silicon-glycerol hydrogel was a polymeric single-phase system formed by the polymeric network homogeneously swollen in liquid water/glycerol medium. Flory-Rehner theory applied to the elastic modulus of these gels gave 40-180 monomer base units in the subchains of the network depending on water content in the gel. The mechanism of networking was three-dimensional polycondensation promoted by the electrically charged functional groups attached to the flexible polymeric chains. Electrolyte solutions provided the gelation according to Hofmeister series. Titanium-glycerol hydrogels were heterogeneous colloid systems at pH>1.5 and single-phase polymeric gels at lower pH. Electrolyte solutions provided the gelation according to Schultze-Hardy rule.     

Aqueous laponite clay dispersions in the presence of poly(ethylene oxide) or poly(propylene oxide) oligomers and their triblock copolymers

The effect of polyethylene oxide (PEO) or polypropylene oxide (PPO) oligomers of various molecular weight (Mw) as well as of triblock copolymers, based on PEO and PPO blocks, on aqueous laponite RD suspensions was studied with small-angle neutron scattering (SANS). The radius of gyration (RG) increases for low M w whereas the opposite occurs for larger Mw. This behavior is explained on the basis that an effective R G is given by two contributions: (1) the size of the particles coated with the polymer and (2) the interactions between the laponite RD particles which are attractive for small and repulsive for large polymers. The SANS curves in the whole Q-range are well described by a model of noninteracting polydisperse core+shell disks, where the thickness of the polymer layer increases with the Mw. The adsorbed polymer is in a more compact conformation compared to a random coil distribution while the fraction of the polymer in the shell formed around the laponite RD particles is nearly independent of Mw. For increasing laponite RD amounts, at a given polymer composition, the thickness of the polymer slightly changes. In some cases, where also gelation is sped up, a structure factor with attractive interaction was employed which allowed to evaluate the attractive forces between the laponite RD particles. The gelation time was determined for mixtures at fixed copolymer and laponite RD concentrations. Surprisingly, it is observed that gels are formed despite the fact that the binding sites of the laponite RD particles are almost covered but the polymer size is too small to prevent aggregation. The gelation rate is correlated to structure and thermodynamics of these systems. Namely, when the balance between the steric forces and the depletion attractive forces undergoes an abrupt change the gelation time also undergoes a sharp variation. For lower and comparable Mw, PPO speeds up the gelation more efficiently than PEO while for higher Mw the gelation kinetics is slowed down again. Interestingly, copolymers of PEO and PPO blocks do not induce gelation in the time-window where the homopolymers do.     

Kinetics of rennet casein gelation at different cooling rates

A mathematical model was developed to quantitatively analyze the rheological data of rennet casein gelation at different cooling rates. Kinetic parameters were estimated and correlated with the microstructure development of the protein network. The kinetic model identified structure development upon cooling to be first order, and the network forming energies were estimated for four protein concentrations cooled at four rates. A lower energy for network formation was observed for a slower cooling rate and a higher protein concentration. This observation resulted from the availability of more flocs at a slower cooling rate and a higher casein concentration, simplifying floc cross-linking. By analyzing the kinetics during the aging process of casein gels, no difference in the reaction mechanism was observed. This study illustrated that structure formation resulted from the addition of flocs into the protein network: not all flocs were part of the network at a defined gel point. The incubation period following cooling integrated idle flocs into the network, thereby strengthening the gel. By understanding the gelation mechanism during cooling of rennet casein gels, the structure and thus quality of dairy products, such as processed cheese, may be better controlled.     

EFFECTS OF GELATION RETARDATION ON THERMAL RESPONSE BEHAVIOR OF PNIAPM GELS： A METHOD TO IMPROVE THEIR DESWELLING KINETICS

P(N-isopropylacrylamide)(PNIPAM)prepared by reversible addition fragmentation chain transfer(RAFT) polymerization exhibited gelation retardation.The intermediate before gelation was characterized and indicated the presence of branched or hyperbranched chains.The swelling behavior was investigated,and the gel by RAFT polymerization(RAFT gel)showed accelerated shrinking kinetics and higher swelling ratio comparing with conventional gels(CG).The study was extended to gels prepared by using 2-hydroxy-1-ethanethiol as chain transfer agent and by using low concentration solutions. The two systems also exhibited retardation effects and improved deswelling kinetics.The different swelling behaviors of these gels and CG could be attributed to the presence of dangling chains caused by gelation retardation.     

Systematic design of profile control chemistry. Control of gelation of mixed poly(vinyl alcohol-co-vinylamine) crosslinked with dialdehydes

Quantitative chemistry and modeling allow us to predict the behavior of a new, environmentally friendly, non-heavy-metal-containing profile control agent as a function of well-bore conditions. We present an analysis of the kinetics and mechanism of gelation delay for dialdehyde crosslinking of mixed poly(vinyl alcohol-co-vinylamine) (PVA-VAM) copolymers. In the present system, gelation at 90–110°C takes place within minutes at pH below 6.5 and not at all at pH above 7.5 when the crosslinking agent is the acetal-protected form of the dialdehyde. We exploit this sharp pH transition by buffering to pH 9–12 and then allowing the pH to drop by in situ hydrolysis of triethyl phosphate. The fact that a pH much below 7 is not needed for gelation means that consumption of acid by carbonate rock will not be a problem as far as gelation is concerned. In fact, neutralization by rock carbonate after gelation can be expected to promote gel stability.

The kinetics of the gelation are determined by the hydrolysis kinetics of triethyl phosphate and the stability of the dialdehyde. Triethyl phosphate hydrolysis has both base-catalyzed and uncatalyzed kinetics so it is advantageous to avoid a high pH in order to extend the gel time. It is also important to avoid a high pH in order to minimize the attack of clay minerals. Gelation systems using NaOH, Na₄EDTA, and Na₃PO₄ at initial pH below 10 were developed along with a mathematical model which satisfactorily predicts their gelation times.

Spectroscopic analysis indicates that the crosslinks formed initially in the mixed polymer system are different from those in poly(vinyl alcohol) (PVA). In PVA the crosslinks are hemiacetal and 1,3-dioxane groups formed from adjacent OH groups but in PVA-VAM the amine function is more reactive and the crosslinks are hemiaminal and dihydro-1,3-oxazine groups. These are potentially more stable than the crosslinks in PVA. We have not determined the nature of the crosslinks formed after aging, but there is some evidence that the oxazine linkages convert to dioxane links. Gels stable at 110°C for 40 weeks have been demonstrated.     

多官能团乙烯基单体原子转移自由基交联聚合机理

乙烯基单体;原子转移自由基交联聚合;聚合机理;交联网络     

Scaling of the kinetics of slow aggregation and gel formation for a fluorinated polymer colloid

The aggregation and gelation kinetics in moderately concentrated (0.004 相似文献   

Gelation dynamics and gel structure of fibrinogen

Gelation dynamics and gel structure of fibrinogen induced by serine protease, thrombin, was investigated by light scattering, real space observation using confocal laser scanning microscopy (CLSM), and turbidity. Effects of additives, such as (linear) saccharides, glucose to dextran, and cyclodextrin, were studied focusing on the interaction with fibrin(ogen) and thrombin. Light scattering measurement was ascertained to be able to characterize the gelation process and growth kinetics. Stepwise (two-step) gelation process, formation of fibrin monomers and protofibrils followed by the lateral aggregation to form fibrin fibers and gel network, was clearly ascertained. Gelation point could be characterized quantitatively. At the gelation point, dynamic light scattering exhibited a self-similar nature of the fibrin gel network, and the fractal dimension was evaluated in good accordance with the reconstructed 3D image of gel network by CLSM. The interaction between the additives and fibrin(ogen) and thrombin were studied by the inhibition test using synthesized substrate. Temporal variation of microstructure of fibrin gel network (lateral fiber growth) was investigated by turbidity in detail. Addition of saccharides affects significantly the network formation as revealed by turbidity. The interaction of dextran with fibrin fibers was examined by fluorescence microscopy, too, and the characteristic spatial distribution was observed.     

Interactions between ethyl(hydroxyethyl) cellulose and lysine-based surfactants in aqueous media

In this work, the interaction between ethyl(hydroxyethyl) cellulose (EHEC) and three dimeric lysine-based surfactants of distinct chain length (C₆, C₈ and C₁₀) have been assessed and the system was evaluated in terms of its temperature-dependent gelling capacity. The viscosity profile depends on the specific surfactant, its concentration and temperature. The observed profiles reflected polymer–polymer associations at elevated temperatures and polymer-surfactant interactions, implying the formation of micellar-type associations. The systems induce gelation at higher temperatures. Longer chain-length surfactants induce gelation at lower concentrations due to their stronger tendency to self-assemble. The thermo-responsive gels showed gel strength generally lower than 20 Pa.sⁿ and a fractal dimension of 2.3–2.4, respectively, indicating the formation of soft gels comprising a tight and homogeneous network. The weakest gel was produced in the presence of the C₆ surfactant. 2D Small-Angle Light Scattering patterns showed a pronounced effect of temperature in terms of the evolution of large hydrophobic clusters, an event precluded when high concentrations of the longer chain surfactants were used.