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.
Author: | Thierry Hellebois, Claire Gaiani, Jennyfer FortuinORCiD, Alexander S. Shaplov, Christos Soukoulis |
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URN: | urn:nbn:de:hbz:tr5-1800 |
DOI: | https://doi.org/10.1016/j.carbpol.2021.118190 |
Parent Title (English): | Carbohydrate Polymers |
Publisher: | Elsevier |
Document Type: | Article (specialist journals) |
Language: | English |
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 |
Volume: | 267 |
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): | Creative Commons - CC BY - Namensnennung 4.0 International |