Abstract
Dynamic oscillatory testing has been used to study the rheology of water-insoluble dextran. The rheological properties (storage and loss moduli) of dextran gel were measured and dextran was found to be neither a strong gel nor a weak gel, but an entanglement network at a concentration of 250 mg/ml. The extent of gelation, illustrated by the gel elastic modulus G′, is found to decrease with increasing concentration of calcium ions. This was confirmed by shift of crossover frequencies towards higher values on the dynamic spectra and lower yield stress τ values obtained from stress ramp experiments. Finally, a comparison between gelation of dextran and alginate (a similar biopolymer) was made for clear understanding of effect of calcium ions on the dextran gelation.
Original language | English |
---|---|
Pages (from-to) | 459-468 |
Number of pages | 10 |
Journal | Carbohydrate Polymers |
Volume | 53 |
Issue number | 4 |
DOIs | |
Publication status | Published - 2003 Sept 1 |
Externally published | Yes |
Keywords
- Gelation
- Insoluble dextran
- Leuconostoc mesenteroides
- Loss modulus
- Rheology
- Storage modulus
ASJC Scopus subject areas
- Organic Chemistry
- Polymers and Plastics
- Materials Chemistry