Impact of Glucose on the Nanostructure and Mechanical Properties of Calcium-Alginate Hydrogels.

ABSTRACT: Alginate is a polysaccharide obtained from brown seaweed that is widely used in food, pharmaceutical, and biotechnological applications due to its versatility as a viscosifier and gelling agent. Here, we investigated the influence of the addition of glucose on the structure and mechanical properties of alginate solutions and calcium-alginate hydrogels produced by internal gelation through crosslinking with Ca2+. Using 1H low-field nuclear magnetic resonance (NMR) and small angle neutron scattering (SANS), we showed that alginate solutions at 1 wt % present structural heterogeneities at local scale whose size increases with glucose concentration (15-45 wt %). Remarkably, the molecular conformation of alginate in the gels obtained from internal gelation by Ca2+ crosslinking is similar to tha

SUBMITTER: Lopez-Sanchez P 

PROVIDER: S-EPMC8871698 | biostudies-literature | 2022 Jan

REPOSITORIES: biostudies-literature