The determination of the lower critical concentration temperature and intrinsic viscosity: The syneresis reaction of polymeric gels

Komla Ako; Said Elmarhoum; Claire D. Munialo

doi:10.1016/j.foodhyd.2021.107346

The determination of the lower critical concentration temperature and intrinsic viscosity: The syneresis reaction of polymeric gels

Komla Ako, Said Elmarhoum, Claire D. Munialo

HLS School of Life Sciences

Université Grenoble Alpes

Research output: Contribution to journal › Article › peer-review

5 Citations (Scopus)

29 Downloads (Pure)

Abstract

This work studies (by rheological method) the temperature dependence of coil-to-coil contact critical concentration (C* in g/L) and the intrinsic viscosity ([η] in L/g) as the capacity of a single-coil to bind the solvent molecules and increase the solution viscosity accordingly. The C* and [η] were measured and fitted by a model to characterize the thermodynamic stability of the kappa-carrageenan (kC) polysaccharide in solution. The weakest C* and greatest [η] of the kC was found to be ≈ 0.44 g/L and ≈1.23 L/g, respectively. The temperature where the C* was weakest was found at ≈ 30 °C and is referred to as the lower critical concentration temperature (LCCT). The expansion of the polysaccharide was greater at the LCCT, but its capacity to bind the solvent molecules was found greater at ≈ 20 °C according to the model. The hydrodynamic permeability resistance was defined as C*[η] and was shown to decrease smoothly by a slope of 2.6 × 10⁻³/°C with the increase in temperature from 0 °C to 45 °C, then strongly by a slope of 22.5 × 10⁻³/°C after 60 °C. Therefore, if a polymer solution at LCCT is gelled at lower or higher temperature, the polymer sizes will decrease (syneresis reaction), but the [η] and gel elasticity will interfere with the kinetics of the reaction to determine thereafter the serum holding capacity of the gels.

Original language	English
Article number	107346
Journal	Food Hydrocolloids
Volume	124
Issue number	Part B
Early online date	9 Nov 2021
DOIs	https://doi.org/10.1016/j.foodhyd.2021.107346
Publication status	Published - Mar 2022

Bibliographical note

© 2022, Elsevier. Licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/

Copyright © and Moral Rights are retained by the author(s) and/ or other copyright owners. A copy can be downloaded for personal non-commercial research or study, without prior permission or charge. This item cannot be reproduced or quoted extensively from without first obtaining permission in writing from the copyright holder(s). The content must not be changed in any way or sold commercially in any format or medium without the formal permission of the copyright holders.

This document is the author’s post-print version, incorporating any revisions agreed during the peer-review process. Some differences between the published version and this version may remain and you are advised to consult the published version if you wish to cite from it.

Funder

We thank Vincent VERDOOT for his technical assistance on the Rheometer Instruments. The authors thank Pr. Marguerite Rinaudo for providing us with the kappa-Carrageenan product. We thank Laurine Buon and Eric Bayma from Cermav for their kind assistance on the product composition. This work was financially supported by I-MEP2 PhD graduate school. The Laboratoire Rh?ologie et Proc?d?s (LRP) is part of the LabEx Tec 21 (Investissements d'Avenir - grant agreement n?ANR-11-LABX-0030) and of the PolyNat Carnot Institut Investissements d'Avenir - grant agreement (n?ANR-11-CARN-030-01).

Keywords

Hydrodynamic volume
Polymers expansion
Rheology
Water-holding capacity

ASJC Scopus subject areas

Food Science
Chemistry(all)
Chemical Engineering(all)

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10.1016/j.foodhyd.2021.107346

Post-PrintAccepted author manuscript, 1.69 MBLicence: CC BY-NC-ND

Cite this

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title = "The determination of the lower critical concentration temperature and intrinsic viscosity: The syneresis reaction of polymeric gels",

abstract = "This work studies (by rheological method) the temperature dependence of coil-to-coil contact critical concentration (C* in g/L) and the intrinsic viscosity ([η] in L/g) as the capacity of a single-coil to bind the solvent molecules and increase the solution viscosity accordingly. The C* and [η] were measured and fitted by a model to characterize the thermodynamic stability of the kappa-carrageenan (kC) polysaccharide in solution. The weakest C* and greatest [η] of the kC was found to be ≈ 0.44 g/L and ≈1.23 L/g, respectively. The temperature where the C* was weakest was found at ≈ 30 °C and is referred to as the lower critical concentration temperature (LCCT). The expansion of the polysaccharide was greater at the LCCT, but its capacity to bind the solvent molecules was found greater at ≈ 20 °C according to the model. The hydrodynamic permeability resistance was defined as C*[η] and was shown to decrease smoothly by a slope of 2.6 × 10−3/°C with the increase in temperature from 0 °C to 45 °C, then strongly by a slope of 22.5 × 10−3/°C after 60 °C. Therefore, if a polymer solution at LCCT is gelled at lower or higher temperature, the polymer sizes will decrease (syneresis reaction), but the [η] and gel elasticity will interfere with the kinetics of the reaction to determine thereafter the serum holding capacity of the gels.",

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note = "{\textcopyright} 2022, Elsevier. Licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ Copyright {\textcopyright} and Moral Rights are retained by the author(s) and/ or other copyright owners. A copy can be downloaded for personal non-commercial research or study, without prior permission or charge. This item cannot be reproduced or quoted extensively from without first obtaining permission in writing from the copyright holder(s). The content must not be changed in any way or sold commercially in any format or medium without the formal permission of the copyright holders. This document is the author{\textquoteright}s post-print version, incorporating any revisions agreed during the peer-review process. Some differences between the published version and this version may remain and you are advised to consult the published version if you wish to cite from it. ",

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AU - Ako, Komla

AU - Elmarhoum, Said

AU - Munialo, Claire D.

N1 - © 2022, Elsevier. Licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ Copyright © and Moral Rights are retained by the author(s) and/ or other copyright owners. A copy can be downloaded for personal non-commercial research or study, without prior permission or charge. This item cannot be reproduced or quoted extensively from without first obtaining permission in writing from the copyright holder(s). The content must not be changed in any way or sold commercially in any format or medium without the formal permission of the copyright holders. This document is the author’s post-print version, incorporating any revisions agreed during the peer-review process. Some differences between the published version and this version may remain and you are advised to consult the published version if you wish to cite from it.

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N2 - This work studies (by rheological method) the temperature dependence of coil-to-coil contact critical concentration (C* in g/L) and the intrinsic viscosity ([η] in L/g) as the capacity of a single-coil to bind the solvent molecules and increase the solution viscosity accordingly. The C* and [η] were measured and fitted by a model to characterize the thermodynamic stability of the kappa-carrageenan (kC) polysaccharide in solution. The weakest C* and greatest [η] of the kC was found to be ≈ 0.44 g/L and ≈1.23 L/g, respectively. The temperature where the C* was weakest was found at ≈ 30 °C and is referred to as the lower critical concentration temperature (LCCT). The expansion of the polysaccharide was greater at the LCCT, but its capacity to bind the solvent molecules was found greater at ≈ 20 °C according to the model. The hydrodynamic permeability resistance was defined as C*[η] and was shown to decrease smoothly by a slope of 2.6 × 10−3/°C with the increase in temperature from 0 °C to 45 °C, then strongly by a slope of 22.5 × 10−3/°C after 60 °C. Therefore, if a polymer solution at LCCT is gelled at lower or higher temperature, the polymer sizes will decrease (syneresis reaction), but the [η] and gel elasticity will interfere with the kinetics of the reaction to determine thereafter the serum holding capacity of the gels.

AB - This work studies (by rheological method) the temperature dependence of coil-to-coil contact critical concentration (C* in g/L) and the intrinsic viscosity ([η] in L/g) as the capacity of a single-coil to bind the solvent molecules and increase the solution viscosity accordingly. The C* and [η] were measured and fitted by a model to characterize the thermodynamic stability of the kappa-carrageenan (kC) polysaccharide in solution. The weakest C* and greatest [η] of the kC was found to be ≈ 0.44 g/L and ≈1.23 L/g, respectively. The temperature where the C* was weakest was found at ≈ 30 °C and is referred to as the lower critical concentration temperature (LCCT). The expansion of the polysaccharide was greater at the LCCT, but its capacity to bind the solvent molecules was found greater at ≈ 20 °C according to the model. The hydrodynamic permeability resistance was defined as C*[η] and was shown to decrease smoothly by a slope of 2.6 × 10−3/°C with the increase in temperature from 0 °C to 45 °C, then strongly by a slope of 22.5 × 10−3/°C after 60 °C. Therefore, if a polymer solution at LCCT is gelled at lower or higher temperature, the polymer sizes will decrease (syneresis reaction), but the [η] and gel elasticity will interfere with the kinetics of the reaction to determine thereafter the serum holding capacity of the gels.

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KW - Polymers expansion

KW - Rheology

KW - Water-holding capacity

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VL - 124

JO - Food Hydrocolloids

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ER -

The determination of the lower critical concentration temperature and intrinsic viscosity: The syneresis reaction of polymeric gels

Abstract

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Keywords

ASJC Scopus subject areas

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