Effect of mono and divalent salts on gelation of native, Na and deacetylated Sterculia striata and Sterculia urens polysaccharide gels
作者： D.A Silva , A.C.F Brito , R.C.M de Paula , J.P.A Feitosa , H.C.B Paula
DOI: 10.1016/S0144-8617(03)00163-2
关键词: Aqueous solution 、 Karaya Gum 、 Divalent 、 Salt (chemistry) 、 Sterculia 、 Polysaccharide 、 Sterculia urens 、 Natural gum 、 Nuclear chemistry 、 Chemistry 、 Organic chemistry
摘要: Abstract The effects of purification and salt addition on gelation Sterculia striata urens (karaya) gels were investigated. Both gums form thermoreversible ‘true’ gels. Melting transition temperature (Tm) Na-polysaccharide sample was lower than that the native gum. A gel-like mechanical spectrum is observed for two with G′>G″ little frequency dependence. presence acetyl groups in both seems to stabilize gel. Tm decreases critical concentration increases after deacetylation. monovalent salts (LiCl, NaCl, KCl) S. polysaccharide Tm. However, gel becomes stronger when are added Na- deacetylated strength divalent follows order: Mg2+>Ca2+>Sr2+>Ba2+, i.e. inversely proportional cationic radius. Addition promotes a decrease. model proposed includes ionic interactions hydrogen bonding.
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