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Chitosan–Carrageenan Gels

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Abstract

Phase behavior of the systems during the formation of polyelectrolyte complexes obtained by mixing of aqueous solutions of chitosan and ι-, κ-, or λ-carrageenan was studied. The gelation was shown to occur throughout the whole bulk solution at chitosan and λ-carrageenan concentrations higher than 0.1 and 0.3 wt %, respectively. At lower polysaccharide concentrations, the polyelectrolyte complexes precipitated. The study was performed at the polysaccharide concentrations not higher than 1 wt %. The gel systems were investigated by the dynamic rheology method. The mechanical characteristics of λ-carrageenan-containing gels were found to be mainly governed by the chitosan content; the viscosity of these gels was independent of temperature. Gels obtained with ι- and κ-carrageenans were sensitive to temperature because of the helix–coil conformational transitions in their molecules. The mechanical strength and stiffness of gels increase in the λ–ι–κ-carrageenan series. This effect was explained by the formation of additional crosslinks by double helixes of ι- and κ-carrageenan molecules.

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  1. Institute of Chemistry, Far East Division, Russian Academy of Sciences, pr. Stoletiya Vladivostoka 159, Vladivostok, 690022, Russia

    E. V. Shumilina & Yu. A. Shchipunov

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  1. E. V. Shumilina
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  2. Yu. A. Shchipunov
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Shumilina, E.V., Shchipunov, Y.A. Chitosan–Carrageenan Gels. Colloid Journal 64, 372–378 (2002). https://doi.org/10.1023/A:1015985229667

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