☆ 4.7 Article

Role of salt ions and molecular weights on the formation of Mesona chinensis polysaccharide-chitosan polyelectrolyte complex hydrogel

FOOD CHEMISTRY (2020)

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Journal

FOOD CHEMISTRY
Volume 333, Issue -, Pages -

Publisher

ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.127493

Keywords

Mesona chinensis polysaccharide; Chitosan; Hydrogel; Molecular weights; Salt ions

Categories

Chemistry, Applied Food Science & Technology Nutrition & Dietetics

Funding

  1. Program of the National Natural Science Foundation of China [31972034]
  2. Natural Science Foundation of Jiangxi Province, China [20182ACB21004]
  3. National Youth Talent Support Program of China

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The effects of the addition of salt ions and molecular weights (Mw) of CH on Mesona chinensis polysaccharide (MCP)-chitosan (CH) hydrogel were investigated. Result indicated both low concentration of monovalent salt ions (Na+ and K+), divalent cations (Ca2+) and oxoanions (SO42-) could promote the gel properties of MCP-CH hydrogel. The Mw of CH has huge impact on the formation and properties of hydrogel. Combining the relationship between rheology and structural, monovalent salt ions such as Na+ and K+ affect gel formation and its properties by influencing electrostatic interaction and chain conformation. Both divalent cations (Ca2+) and oxoanions (SO42-) facilitated the formation of gel networks via electrostatic interaction, coordination bonds and hydrogen bonds. Moreover, Mw of CH influenced formation and texture of MCP-CH hydrogel via affecting the conformation of CH molecular chain. These findings will provide a few theoretical bases to understand the formation mechanism of MCP-CH hydrogel.

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