RHEOLOGY OF HYDROXYETHYLATED STARCH AQUEOUS SYSTEMS - ANALYSIS OF GEL FORMATION
RHEOLOGY OF HYDROXYETHYLATED STARCH AQUEOUS SYSTEMS - ANALYSIS OF GEL FORMATION
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DOI：
10.1016/0141-8130(95)93518-3
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发表时间：
1995-02-01
影响因子：
8.2
通讯作者：
SANTAMARIA, A
中科院分区：
文献类型：
--
作者：
JAUREGUI, B;MUNOZ, ME;SANTAMARIA, A
本文报道了两种商业马铃薯淀粉羟乙基醚水溶液的动态粘弹性和稳定剪切测量，使我们能够根据聚合物浓度定义三个不同的粘弹性区域。类流体区域（I）对应于均匀溶液，链之间没有关联，可以应用线性粘弹性模型；流体-凝胶过渡区 (II) 与具有分子间特异性相互作用的复杂系统的神学相关；凝胶状区域(III)涉及形成凝胶的网络结构。通过稳态/动态瞬态实验研究了水凝胶的可逆性，允许凝胶网络的破坏和重新愈合的分析。比较淀粉衍生物凝胶的弹性模量使我们假设功能性取决于聚合物链之间形成氢键缔合的能力。
This paper reports dynamic viscoelastic and steady shear measurements of aqueous solutions of two commercial hydroxyethyl ethers of potato starch, allowing us to define three different viscoelastic regions, depending on the polymer concentrations. The fluid-like zone (I) corresponds to a homogeneous solution, free of associations between chains, where the linear viscoelastic model can be applied; the fluid-gel transition zone (II) is associated with the theology of complex systems which possess intermolecular specific interactions; and the gel-like zone (III) involves a network formation giving rise to a gel. The reversibility of the hydrogels was studied by means of steady/dynamic transient experiments allowing breakdown of the gel network and analysis of rehealing. Comparing the elastic moduli of the starch derivative gels leads us to assume that the functionality depends on the capacity to form hydrogen-bonding associations between polymer chains.