TY - JOUR A1 - Hellebois, Thierry A1 - Gaiani, Claire A1 - Fortuin, Jennyfer A1 - Shaplov, Alexander S. A1 - Soukoulis, Christos T1 - Cryotropic gel-forming capacity of alfalfa (Medicago sativa L.) and fenugreek (Trigonella foenum graecum) seed galactomannans T2 - Carbohydrate Polymers N2 - Cryotropic gelation is one of the most common approaches to design novel hydrogels with multifaceted technological and biological functionalities. In the present paper, we studied the ability of highly galactosyl-substituted galactomannans, i.e. fenugreek and alfalfa gum, to form physically crosslinked hydrogels via cryogenic processing. Cycling of the galactomannan solutions (0.25 to 4% wt) from 25 to −20 to 25 °C induced the physical crosslinking of the galactomannan chains leading to the formation of different cryogel structures, i.e. filamentous aggregates (c* < c < 1%), cellular-like gel networks (1 ≤ c < 4%) or a homogeneously swollen gel (c ≥ 4%), depending on the total biopolymer content. Alfalfa gum-based cryogels exhibited higher elasticity and stiffness, better uniformity of the structure and a lower macropore size than their fenugreek counterparts. The physical blending of alfalfa or fenugreek gum with locust bean gum (2% total biopolymer) led to the reinforcement of the mechanical properties of the cryogels without significantly altering their microstructural aspects. KW - cryogel KW - cryostructuration KW - dynamic rheology KW - microstructure KW - galactomannan KW - synergism KW - Polymere KW - Gelieren KW - Gel KW - Tieftemperaturchemie Y1 - 2021 UR - https://hst.opus.hbz-nrw.de/frontdoor/index/index/docId/180 UR - https://nbn-resolving.org/urn:nbn:de:hbz:tr5-1800 VL - 267 SP - 1 EP - 11 PB - Elsevier ER -