AFM studies on gelation mechanism of xanthan gum hydrogels
AFM studies on gelation mechanism of xanthan gum hydrogels
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DOI：
10.1016/j.carbpol.2006.08.004
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发表时间：
2007-04-23
影响因子：
11.2
通讯作者：
Hatakeyama, Hyoe
中科院分区：
文献类型：
--
作者：
Iijima, Mika;Shinozaki, Mariko;Hatakeyama, Hyoe
利用原子力显微镜（AFM）研究了退火对黄原胶分子的影响。AFM图像中黄原胶分子的高度和宽度的值约为0.001。1 nm，这强烈表明黄原胶分子在云母表面上延伸为单层或双层。当黄原胶水溶液退火时，观察到网络结构。相比之下，未退火的溶液没有观察到网络结构。AFM图像提供了有关网络结构振荡变化的直接信息。结果表明，随着退火时间的延长，黄原胶分子链在水溶液中以振荡方式发生聚集和解离，40 ℃退火24 h后形成均匀的网络结构。(c)2006爱思唯尔有限公司保留所有权利。
The effect of annealing on xanthan gum molecules was investigated using atomic force microscopy (AFM). The values of height and width of xanthan gum molecules in AFM images are ca. 1 nm, which strongly indicates that xanthan gum molecules extended on the mica surface are in mono- or double layers. When xanthan gum aqueous solution was annealed, a network structure was observed. In contrast, a network structure was not observed for non-annealed solution. AFM images provide direct information concerning oscillational change of the network structure. It is concluded that xanthan gum molecular chains in aqueous solution aggregate and dissociate in an oscillational manner with increasing annealing time and that a homogeneous network structure was formed by annealing at 40 degrees C for 24 h. (c) 2006 Elsevier Ltd. All rights reserved.