Cryotropic gel-forming capacity of alfalfa (Medicago sativa L.) and fenugreek (Trigonella foenum graecum) seed galactomannans

  • 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.

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Author:Thierry Hellebois, Claire Gaiani, Jennyfer Fortuin, Alexander S. Shaplov, Christos Soukoulis
Parent Title (English):Carbohydrate Polymers
Document Type:Article (specialist journals)
Date of OPUS upload:2022/11/15
Date of first Publication:2021/05/21
Publishing University:Hochschule Trier
Release Date:2022/11/15
Tag:cryogel; cryostructuration; dynamic rheology; galactomannan; microstructure; synergism
GND Keyword:Polymere; Gelieren; Gel; Tieftemperaturchemie
Article Number:118190
Page Number:11
First Page:1
Last Page:11
Departments:FB Bauen + Leben
Dewey Decimal Classification:6 Technik, Medizin, angewandte Wissenschaften / 66 Chemische Verfahrenstechnik
Licence (German):License LogoCreative Commons - CC BY - Namensnennung 4.0 International