Creep study of high-esterified pectin gels

A creep study has been made of 2% pectin gels in the 1∶1 water-glycerol mixture in the temperature interval 284.7 to 321.7 °K, and also of water-glycerol pectin gels concentrated to 2–5% at 290.7 °K. Water-glycerol pectin gels by their thermorheological properties are close to water-sucrose gels studied earlier. It is shown that the rate of the relaxation processes is independent of the concentration. The standard break-down enthalpy of the 2% gel cross-links in the temperature interval where rheological properties are measured, is 17–39 kJ · mole^?1.     

Architecture of intracellular networks in plant matrices

Pectin is an integral component of plant cell walls. It is believed to form an interconnected network structure independent of the cellulose–xyloglucan network structure. Pectin gels are often used as a model for the pectin network structure within the plant cell wall. The middle lamella pectin can be extracted with chelating agents and is believed to be associated through cooperative binding of calcium ions in the so-called egg-box junction zones. Although a great deal is known about the nature of the junction zones in pectin gels, less is known about the long-range structure within calcium-set gels. Two plausible alternative models for long-range order in these gels are a pseudo rubber-like structure and a fibrous network structure. Atomic force microscopy studies of calcium-induced gel precursors, and fragments released from gels, suggest that association leads to a branched fibrous structure within the gels. Enzymatic de-esterification of high methoxy pectin in the presence of calcium ions can induce gelation of the pectin. Thus pectin gel networks may provide a model for a self-assembled network structure within the middle lamella region of the plant cell wall.     

The effect of different storage temperatures on the physical properties of pectin solutions and gels

The stability (in terms of viscosity and gel strength) of pectin solutions and gels potentially plays an important role in their behaviour and functional properties in a wide range of applications and therefore any changes over time must be understood. The gel strength of pectin gels and intrinsic viscosity of pectin solutions at different temperatures (4 °C, 25 °C and 40 °C) have been investigated using a “rolling ball” viscometer and a texture analyser respectively. Both the intrinsic viscosity ([η]) and gel strength decrease with increased storage time, although this more pronounced at elevated temperatures. The changes in intrinsic viscosity with storage time and temperature were used to determine the depolymerisation constant (k). Pectin storage conditions and particularly temperature have an influence on depolymerisation, particularly elevated storage temperatures, but whether or not this will be detrimental to its intended application will depend on the functional significance of the changes that occur. In this case based on the previous diffusion studies on a model drug (paracetamol) we conclude that the decreases in viscosity and gel strength within the range observed have no detrimental effect on the drug release properties.     

Full physicochemical characterization of malic acid: Emphasis in the potential as food ingredient and application in pectin gels

Malic acid, a carboxylic acid most found in fruits, is a smooth taste substance used as flavoring and preservative agent in foods, although not as used as citric acid. There are no studies focusing in quantitative results or investigations on its physicochemical properties, useful to the food industry, or even the confirmation of its calcium chelating, buffer texturizer and antioxidant alleged properties. Thus, the aim of this work was the assessment of most physicochemical properties of malic acid, solid and in solution, that could be useful to the food industry understand its real potential. The following analyses were carried out: melting point; structure (NMR, XRD, FTIR and SEM/EDS); TGA/DTG; solubility, hygroscopicity; antioxidant activity, iron chelating and antibacterial activities and stability of pectin gels. The melting temperature found was 129.71 °C. TGA/DTG exhibited first loss of mass around 140 °C. In the temperature range of 10 to 55 °C, it exhibited a high solubility in water, from 48.12 to 61.49 (100w), respectively. The tested bacteria, related to food spoilage, were inhibited by DL-malic acid 10% or higher. Chelating and antioxidant activities showed expressive results even in 1% solution. Pectin gels with malic acid had stronger structure and less syneresis than citric acid gels. In addition, calcium chelating, buffer texturizer and antioxidant properties were confirmed. Thus, malic acid has potential to be applied in a wide variety of food products as fortified beverages, frozen and refrigerated items, oils, pectin gels, hard and soft candies, and biofilms, due to all the characteristics quantified.     

Effect of annealing on calcium pectin gel formation by thermomechanical analysis

Pectin solutions were annealed at various temperatures and time intervals. Calcium pectin gels were prepared by mixing aqueous solutions of pectin and calcium chloride (CaCl₂). The degree of Na to Ca substitution (DS) was calculated based on the data obtained by atomic absorption spectrometry. DS increased with increasing Ca content and levelled off at the characteristic Ca content which corresponds to the saturated value assuming all -COOH was converted into -COO₂Ca. The characteristic saturated values depended annealing temperature and time at sol state. DS was calculated and it was found that DS decreased with increasing annealing temperature. Viscoelastic properties of gels in water were investigated using a thermomechanical analyzer (TMA). Dynamic modulus increased and tanδ decreased with increasing DS. Swelling ratio of gels decreased with increasing annealing temperature and time at sol state showing a similar tendency to the results of DS. It can be concluded that a large network structure was formed when the samples were annealed at high temperature for a long time at sol state. This revised version was published online in July 2006 with corrections to the Cover Date.     

Structural and dynamical properties of aqueous mixtures of pectin and chitosan

In this study phase separation, structure, and dynamics of aqueous pectin-chitosan mixtures of different ratios and a pure aqueous pectin sample have been investigated under various conditions by turbidimetry, SANS and dynamic light scattering (DLS). Only the mixture with r = 0.75 gelled upon decreasing the temperature ((r ≡ m_pectin/(m_pectin + m_chitosan), where m denotes the mass of the considered component). The pure pectin sample (r = 1) did not gel and the decrease in temperature seemed to promote phase separation. The addition of chitosan reduced the tendency of pectin to phase separate in the mixtures of pectin and chitosan. The general trend when cooling the samples was that the turbidity and the growth of the turbidity became more pronounced as the amount of pectin in the mixture was increased. The wavelength dependence of the turbidity indicated a change of the conformation of pectin chains from an extended form to a more compact structure in pectin solutions without chitosan as the temperature decreased. This was not observed for the mixture of pectin and chitosan. SANS measurements revealed excess scattered intensity in the low wave vector area with the strongest upturn for the pure pectin sample (r = 1). DLS experiments showed longer slow relaxation times after a temperature quench for all samples, with the most pronounced effect for the mixture of pectin and chitosan with r = 0.75. The synergism between pectin and chitosan at high pectin contents (r = 0.75) generated large association complexes over time.     

Thermochromic Properties of Silver Colloids Embedded in SiO2 Gels

By using the sol-gel process, colloids are prepared by the spontaneous reduction of silver ions, where the presence or absence of ethanol plays an important role. Thermochromic properties are observed in these gels in the temperature range between 15°C and 150°C. In the UV-Vis region the transmission spectrum red shift of the cut-off is employed to study these properties as a function of the temperature; a shift from 300 to 750 nm is observed. Originally, a broad shoulder centered at 435 nm is seen in gels prepared in the absence of ethanol and at 425 nm with ethanol, corresponding to surface plasmon resonances of the small silver particles in the colloids. These particles are responsible for the various colors observed in the gels. Additionally, the influence of temperature on the color stability, as well as on the influence shown by ethanol on the rate of displacement of the transmission cut-off wavelength, are studied.     

Neutron scattering in polymer gels at the theta temperature

Small angle elastic neutron scattering was performed on three polystyrene networks swollen to equilibrium in cyclohexane at the theta temperature. Comparison of the SANS spectra with similar measurements in uncross-linked solutions reveals that in the intermediate Q region the gels behave like solutions of lower concentration than the equivalent solutions. We assume that the gel spectra are composed of a static component plus a dynamic, or solution-like part. By a suitable fitting procedure, the former can be estimated, yielding the mean square static concentration fluctuation <Δφ²> generated by cross-linking contraints in the gel. Independent measurement of the swelling pressure of these gels permits an estimate to be made of the scattering intensity I(Q=0) of the dynamic part of the spectrum. Plausible agreement is found between the macroscopic and microscopic estimations of the osmotic compressibility if allowance is made for the concentration polydispersity in the gels.     

Effect of galactomannans on the viscoelastic behaviour of pectin/calcium networks

An investigation was carried out on the effect of the addition of galactomannans to pectin/calcium networks with different structural and rheological characteristics. For those pectin/calcium gels characterized by an elastic equilibrium modulus, the addition of the galactomannan increased both the storage and loss moduli, especially at short time scales. This increase was greater than that which could be expected by simple additivity of the viscoelastic properties of each isolated system. The pectin/calcium network remained the continuous gel matrix controlling the viscoelastic behaviour of these systems at low frequency. For pectin/calcium systems close to the sol-gel transition or at low pH, the mixed systems evolved towards the behaviour of viscoelastic liquids in the presence of increasing concentration of the non-gelling polymer. These overall results suggest that there is no specific interaction and that the changes in the rheological properties of the pectin gels are due to galactomannan microphase separation limited by the entrapment of these macromolecules in the pectin-calcium network.     

Effect of temperature on the intrinsic viscosity and conformation of different pectins

The effects of temperature on the intrinsic viscosity and on the conformation of pectin obtained from Citrus, Apple and Sunflower in a 0.17M NaCl solution were studied. Mark-Houwink plots for Orange, Apple and Sunflower pectin were obtained using HPSEC with online light scattering and viscosity detection. The intrinsic viscosity and flow activation energy E _a of pectin from the sources studied were measured over the temperature range 20–60°C. E _a values were 0.67, 0.69, 1.34, and 1.44 × 10⁷ J/(kmol) for commercial Citrus, Orange, Sunflower and Apple pectin, respectively. Intrinsic viscosity decreased linearly with increasing temperature, for all pectins except Apple one. These results clearly indicated that Apple pectin underwent structural changes that were more drastic than those that occurred for pectin from the other sources. E _a increased with decreasing weight average molar mass M _w indicating that pectin with low M _w were more asymmetric than pectin with higher values of M _w. Changes in the Huggins coefficients K _h with temperature for pectin from the various sources were attributed to the ability of pectin to aggregate, disaggregate and re-aggregate according to the temperature at which it was stored.     

Silica Gels and Gel Glasses Containing Silver and Platinum Metal Particles

Silica gels containing between 0.05 and 20.0 mol% Ag2O and between 0.1 and 1.0 mol% PtO2 have been synthesized using TEOS, C2H5OH, H2O, HNO3, HCl, AgNO3 and PtCl4 as precursors. The gels obtained with Ag2O are colorless, while the gels containing PtO2 are yellow. The gels have been heat treated in the 25–1000°C temperature range. The processes of structural evolution of gels have been studied by means of IR-spectroscopy, X-ray diffraction analysis, transmission electron microscopy (TEM) and transmission electron microdiffraction (TEMD). It has been established that the temperature of gel to gel-glass transition decreases when the Ag2O content of the gels increases. The same tendency was established for the gel to gel-glass transition in the SiO2-PtO2 system.Special attention was paid to the formation of silver and platinum metallic particles in amorphous materials. The microstructure of the gels has been observed and the sizes of the metal particles were determined to be from 3 to 25 nm.The crystallization processes in the gels heat treated at 1000–1200°C have been examined and besides the silver and platinum particles -cristobalite was formed.It has been shown that nanocomposite materials containing ultrafine silver and platinum particles in SiO2 amorphous or polycrystalline matrixes can be obtained.     

Thermal Evolution of Hybrid Organic-Inorganic Gels Derived from Reaction of 1,4 Butanediol with Tetraethoxysilane

Transparent monolithic discs of organic-inorganic hybrid gels have been prepared by hydrolysis-condensation reactions of tetraethyl orthosilicate with 1,4 butanediol. The gels and glasses have been characterized by infrared spectroscopy and ²⁹Si MAS NMR. The characterization of the gels by infrared spectroscopy showed the incorporation of carbonaceous groups in the polymeric structure and Si–C bonding in the glasses. Pyrolysis of the gels has been studied using thermal analysis. It showed that the pyrolysis of the gels occurs in two temperature domains. The first is below 400°C due to condensation reactions and second is in the temperature range 450–550°C due to decomposition of carbonaceous groups and crosslinking. Pyrolysis of the gels at 1000°C resulted in X-ray amorphous, hard black glasses similar to oxycarbide glasses obtained by pyrolysis of siloxanes. On further heat treatment to 1400–1600°C, development of cristobalite structure and crystalline silicon carbide is observed in the otherwise amorphous black mass. The pyrolysed materials have been found to exhibit good resistance towards oxidation at 1000°C.     

Physicochemical,Thermal and Rheological Properties of Pectin Extracted from Sugar Beet Pulp Using Subcritical Water Extraction Process

The objective of this study was to characterize the properties of pectin extracted from sugar beet pulp using subcritical water (SWE) as compared to conventional extraction (CE). The research involved advanced modeling using response surface methodology and optimization of operational parameters. The optimal conditions for maximum yield of pectin for SWE and CE methods were determined by the central composite design. The optimum conditions of CE were the temperature of 90 °C, time of 240 min, pH of 1, and pectin recovery yield of 20.8%. The optimal SWE conditions were liquid-to-solid (L/S) ratio of 30% (v/w) at temperature of 130 °C for 20 min, which resulted in a comparable yield of 20.7%. The effect of obtained pectins on viscoamylograph pasting and DSC thermal parameters of corn starch was evaluated. The contents of galacturonic acid, degree of methylation, acetylation, and ferulic acid content were higher in the pectin extracted by SWE, while the molecular weight was lower. Similar chemical groups were characterized by FTIR in both SWE and CE pectins. Color attributes of both pectins were similar. Solutions of pectins at lower concentrations displayed nearly Newtonian behavior. The addition of both pectins to corn starch decreased pasting and DSC gelatinization parameters, but increased ΔH. The results offered a promising scalable approach to convert the beet waste to pectin as a value-added product using SWE with improved pectin properties.     

Nanostructuring fiber morphology and solvent inclusions in 12-hydroxystearic acid / canola oil organogels

It is the intention of this review to develop strategies for modifying the rheological properties of organogels through a better understanding of how microstructure can be manipulated or tailored. 12HSA/canola oil gels may be modified via the manipulation of the concentration and storage temperature. Major differences were observed between gels stored at 5 °C and 30 °C. Gels produced at 5 °C are weaker than the gels stored at 30 °C as well the crystals are less ordered, and have more branching due to crystallographic mismatches. This allows gels, stored at 5 °C, to better entrap solvent with no syneresis occurring up to 6 months. The gels stored at 30 °C are more annealed, having a higher degree of order in the crystalline network with less oil inclusions. This resulted in gels with a higher elastic component; however these systems did not effectively entrap oil, with syneresis being observed after 1 week.     

Swelling and drug releasing properties of poly(N-isopropylacrylamide) thermo-sensitive copolymer gels

A series of N-isopropylacrylamide (NIPAAm) copolymer gels with different hydrophilicities were prepared from NIPAAm, hydrophilic acrylamide (AAm) and hydrophobic butyl methacrylate (BMA). The swelling and thermo-responsive properties of PNIPAAm P (NIPAm-co-BMA) and P(NIPAm-co-AAm) copolymer hydrogels were investigated. The drug loading and releasing behaviors for two kinds of model drug with different hydrophilicities were studied. The result shows that the copolymer gels present negative thermo-sensitivities. The lower critical solution temperature (LCST), equilibrium swelling degree and the initial swelling rate increase as the hydrophilicity of gels increases when the temperature is below the LCST. With increasing gel hydrophilicity the loading ratio for sodium salicylate increases, while for salicylic acid, the reverse is observed. The initial drug releasing rate of sodium salicylate and salicylic acid also increase with increasing gel hydrophilicity. The initial drug releasing rate of sodium salicylate is significantly higher than that of salicylic acid. For salicylic acid which is less hydrophilic, the equilibrium releasing ratio at high temperature is lower than that at low temperature while for sodium salicylate which is more hydrophilic, the equilibrium releasing ratio at high temperature is almost the same as that at low temperature. Equilibrium releasing ratios of the three gels are significantly different from each other for salicylic acid when the temperature is below LCST while the equilibrium releasing ratios of the three gels are all 100% for sodium salicylate. __________ Translated from Journal of Central South University (Science and Technology), 2007, 38(5): 906–911 [译自: 中南大学学报(自然科学版)]     

Erratum to: Organic–inorganic hybrid melting gels

Melting gels are a class of organically modified silica gels that are rigid at room temperature, flow at temperature T1 and consolidate at temperature T2 (T2 > T1), when crosslinking is complete. The process of (a) softening, (b) becoming rigid and (c) re-softening can be repeated many times. Mixtures of mono-substituted alkoxysilanes and di-substituted alkoxysilanes have been studied in a systematic way to identify suitable melting gel compositions. The mixtures and the resulting melting gels have been characterized for their softening temperatures and consolidation temperatures. With an interest in using these materials for sealing microelectronics, their physical properties have been measured.     

Organic–inorganic hybrid melting gels

Melting gels are a class of organically modified silica gels that are rigid at room temperature, flow at temperature T1 and consolidate at temperature T2 (T2 > T1), when crosslinking is complete. The process of (a) softening, (b) becoming rigid and (c) re-softening can be repeated many times. Mixtures of mono-substituted alkoxysilanes and di-substituted alkoxysilanes have been studied in a systematic way to identify suitable melting gel compositions. The mixtures and the resulting melting gels have been characterized for their softening temperatures and consolidation temperatures. With an interest in using these materials for sealing microelectronics, their physical properties have been measured.     

Purification and Characterization of Pectin Lyase Produced by Aspergillus terricola and its Application in Retting of Natural Fibers

An indigenously isolated fungal strain identified as Aspergillus terricola with assigned fungal strain number MTCC 7588 has been used as source for pectin lyase production. The extracellular pectin lyase was purified to homogeneity from the culture filtrate of A. terricola by ion exchange and gel filtration chromatography. The determined molecular weight was 35 ± 01 kDa. The K _m and k _cat (turnover) values of the purified enzyme at 37 °C using citrus pectin as the substrate were found to be 1.0 mg/ml and 110.0 s⁻¹, respectively. The pH and temperature optima of the enzyme were 8.0 and 50 °C, respectively. The retting ability of the purified pectin lyase for natural fibers viz. Cannabis sativa and Linum usitatissimum has been demonstrated for the first time.     

Drying dissipative structures of the thermosensitive gels of poly(N-isopropyl acrylamide) on a cover glass

Drying dissipative structural patterns of the thermosensitive gels of poly(N-isopropyl acrylamide) were studied on a cover glass. As the temperature of suspension and room rose from 25 to 50 °C, the small size of drying pattern area extended to the beautiful flickering spoke-like ones transitionally at the critical temperature ca. 35 °C. The principal patterns at 25 °C were the single or multiple broad rings of the hill accumulated with the gels. At 50 °C, on the other hand, the flickering spoke-like patterns were observed at the inner area of the broad ring especially at the gel concentrations higher than 1 × 10⁻³ g/ml. These observations support that the extended gels at low temperatures apt to associate weakly to each other, whereas the gels at high temperatures shrink and move rather freely with the convectional flow of water, though the very weak intergel attractions still remain. In the presence of sodium chloride at high temperatures, the cooperative patterns formed between the gel spheres and the salt. The gravitational and Marangoni convectional flow of the gels and the very weak interactions between the gels and substrate (cover glass) are important for the flickering spoke-like pattern formation.     

The incorporation of carboxylate groups into temperature‐responsive poly(N‐isopropylacrylamide)‐based hydrogels promotes rapid gel shrinking

Aqueous gel deswelling rates for copolymer hydrogels comprising N‐isopropylacrylamide (IPAAm) and 2‐carboxyisopropylacrylamide (CIPAAm) in response to increasing temperatures were investigated. Compared with pure IPAAm‐based gels, IPAAm–CIPAAm gels shrink very rapidly in response to small temperature increases across their lower critical solution temperature (their volume is reduced by five‐sixths within 60 s). Shrinking rates for these hydrogels increase with increasing CIPAAm content. In contrast, structurally analogous IPAAm–acrylic acid (AAc) copolymer gels lose their temperature sensitivity with the introduction of only a few mole percent of AAc. Additionally, deswelling rates of IPAAm–AAc gels decrease with increasing AAc content. These results indicate that IPAAm–CIPAAm copolymer gels behave distinctly from IPAAm–AAc systems even if both comonomers, CIPAAm and AAc, possess carboxylic acid groups. Thus, we propose that the sensitive deswelling behavior for IPAAm–CIPAAm gels results from strong hydrophobic chain aggregation maintained between network polymer chains due to the similar chemical structures of CIPAAm and IPAAm. This structural homology facilitates aggregation of chain isopropylamide groups for both IPAAm and CIPAAm sequences with increasing temperature. The incorporation of AAc, however, shows no structural homology to IPAAm, inhibiting chain aggregation and limiting collapse. A functionalized temperature‐sensitive poly(N‐isopropylacrylamide) hydrogel containing carboxylic acid groups is possible with CIPAAm, producing rapid and large volume changes in response to smaller temperature changes. © 2000 John Wiley & Sons, Inc. J Polym Sci A: Polym Chem 39: 335–342, 2001