κ-Carrageenan Associated with Fructose/Glycerol/Water LTTM: Toward Natural Thermosensitive Physical Gels
Résumé
κ-Carrageenan was combined to a natural lowtransition
temperature mixture composed of fructose, glycerol, and
water in a 1:1:5 molar ratio (FGW) to generate fully biobased
physical gels through a simple method. The resulting gels can be
easily prepared in various shapes. As for their hydrogel analogues,
the rheological characterization of FGW-based samples evidenced
thermosensitive gelation, attributed to the formation of aggregated
H-bonded helices composed of κ-carrageenan chains. FGW-based
gels exhibit a gel−sol transition temperature (Tg/s) higher than the
one of hydrogels with recoverable and reversible viscoelastic
properties upon successive heating/cooling cycles. SAXS analysis
revealed a more extended conformation of chains in FGW that
leads to more physical cross-linking junction zones within the
materials. Such peculiar spatial internal organization provides a mechanical reinforcement demonstrated by compression tests. In
conclusion, the use of the FGW solvent allows for designing κ-carrageenan physical gels with enhanced thermal and mechanical
properties.
Domaines
PolymèresOrigine | Fichiers produits par l'(les) auteur(s) |
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