Kobayashi Y, Okamoto A, Nishinari K
Research Center, Denki Kagaku Kogyo Co., Ltd, Tokyo, Japan.
Biorheology. 1994 May-Jun;31(3):235-44. doi: 10.3233/bir-1994-31302.
Storage and loss moduli of hyaluronic acid solutions with different molecular weights were observed as a function of frequency in the presence of sugars and salts. The hyaluronic acid solutions of higher molecular weight (Mw > 17 x 10(6)) fractions showed entanglement, whereas lower molecular weight fractions did not. For inducing the entanglement of molecular chains of hyaluronic acid, increasing the molecular weight of hyaluronic acid was more effective than increasing the concentration of the lower molecular weight fractions (Mw = 7. 8 x 10(5). Glucose, fructose, galactose, and sucrose increased both storage and loss moduli, while NaCl, KCl and CaCl2 decreased both moduli. It is suggested that sugars create hydrogen bonds and strengthen the transient network. Cations shield the electrostatic repulsion of hyaluronic acid molecules, and the polymer chains are shrunk into compact coils from expanded stiffened coils.
在糖和盐存在的情况下，观察了不同分子量透明质酸溶液的储能模量和损耗模量随频率的变化。较高分子量（Mw > 17×10⁶）级分的透明质酸溶液表现出缠结，而较低分子量级分则没有。对于诱导透明质酸分子链的缠结，增加透明质酸的分子量比增加较低分子量级分（Mw = 7.8×10⁵）的浓度更有效。葡萄糖、果糖、半乳糖和蔗糖会增加储能模量和损耗模量，而氯化钠、氯化钾和氯化钙则会降低这两种模量。这表明糖会形成氢键并加强瞬态网络。阳离子屏蔽了透明质酸分子的静电排斥力，聚合物链从伸展的刚性线圈收缩成紧密的线圈。
