Fluctuation-Optical Method for Determining Gelation Point of Biopolymer Systems View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2001-05

AUTHORS

V. A. Bogatyrev, V. A. Piskunov, S. Yu. Shchegolev, N. M. Ptichkina

ABSTRACT

Method for determining temperature of the transition of biopolymer systems to gellike state was developed using the earlier discovered effect of decaying amplitude of spontaneous fluctuations of system optical density, which significantly exceed the level of intrinsic noise of measuring devices of Specord M40 and Specord M400 spectrophotometers. These fluctuations are caused by the thermal convection resulting in the emergence of randomly distributed regions with different optical properties in the analyzed systems. The inhomogeneity can by amplified by the fraction of supermolecular particles (SMP). The effect of convection markedly decreases as a result of the loss of fluidity during the system gelation, thus underlying the instrumental registration of the sol–gel transition whose efficiency was confirmed in this work using aqueous preparations of plant polysaccharides (pectin, agar, furcellaran, and κ-carrageenan). It was shown that, in the cases of initially optically homogeneous systems, the role of the SMPs can be played (if necessary) by the relatively small amounts of the particles of chemically inert compounds (for example, cellulose) at slight mixing of a system using magnetic stirrer. This method was applied for constructing the fragment of the phase diagram of the furcellaran–water system during its cooling. The interpretation of its semi-logarithmic transformation in terms of the Eldridge–Ferry theory resulted in the estimation of the amount of heat evolved during the formation of gel network junctions (presumably, due to the pair associations of double helixes), which appeared to be equal to –63 kJ mol–1. More... »

PAGES

270-274

Identifiers

URI

http://scigraph.springernature.com/pub.10.1023/a:1016631807815

DOI

http://dx.doi.org/10.1023/a:1016631807815

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1056307830


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