Derkach Svetlana R, Kuchina Yuliya A, Kolotova Daria S, Voron'ko Nikolay G
Department of Chemistry, Murmansk State Technical University, Sportivnaya str., 13, Murmansk 183010, Russia.
Polymers (Basel). 2020 Jan 26;12(2):266. doi: 10.3390/polym12020266.
General features of rheological properties and structural peculiarities of polyelectrolyte polysaccharide-gelatin complexes were discussed in this paper. Experimental results were obtained for typical complexes, such as -carrageenan-gelatin, chitosan-gelatin and sodium alginate-gelatin complexes. A rheological method allows us to examine the physical state of a complex in aqueous phase and the kinetics of the sol-gel transition and temperature dependences of properties as a result of structural changes. The storage modulus below the gelation temperature is constant, which is a reflection of the solid-like state of a material. The gels of these complexes are usually viscoplastic media. The quantitative values of the rheological parameters depend on the ratio of the components in the complexes. The formation of the structure as a result of strong interactions of the components in the complexes was confirmed by UV and FTIR data and SEM analysis. Interaction with polysaccharides causes a change in the secondary structure of gelatin, i.e., the content of triple helices in an -chain increases. The joint analysis of the structural and rheological characteristics suggests that the formation of additional junctions in the complex gel network results in increases in elasticity and hardening compared with those of the native gelatin.
本文讨论了聚电解质多糖 - 明胶复合物的流变学性质和结构特点的一般特征。获得了典型复合物的实验结果，如κ-卡拉胶 - 明胶、壳聚糖 - 明胶和海藻酸钠 - 明胶复合物。流变学方法使我们能够研究复合物在水相中的物理状态、溶胶 - 凝胶转变的动力学以及由于结构变化导致的性质与温度的关系。在凝胶化温度以下储能模量是恒定的，这反映了材料的类固态。这些复合物的凝胶通常是粘塑性介质。流变参数的定量值取决于复合物中各组分的比例。紫外和傅里叶变换红外光谱数据以及扫描电子显微镜分析证实了复合物中各组分通过强相互作用形成了结构。与多糖的相互作用导致明胶二级结构发生变化，即α链中三螺旋的含量增加。对结构和流变学特征的联合分析表明，与天然明胶相比，复合凝胶网络中额外连接的形成导致弹性增加和硬化。
