Rheological properties of acid-induced carboxymethylcellulose hydrogels

被引:0
|
作者
Gauthier Legrand [1 ]
Guilhem P. Baeza [2 ]
Sébastien Manneville [1 ]
Thibaut Divoux [3 ]
机构
[1] ENSL,Laboratoire de physique
[2] CNRS,undefined
[3] Univ Lyon,undefined
[4] INSA Lyon,undefined
[5] UCBL,undefined
[6] CNRS,undefined
[7] MATEIS,undefined
[8] UMR5510,undefined
[9] Institut Universitaire de France (IUF),undefined
关键词
Carboxymethylcellulose; Gels; Yielding; Fractional models; Time-temperature superposition;
D O I
10.1007/s10570-024-06330-9
中图分类号
学科分类号
摘要
Cellulose ethers represent a class of water-soluble polymers widely utilized across diverse sectors, spanning from healthcare to the construction industry. This experimental study specifically delves into aqueous solutions of carboxymethylcellulose (CMC), a polymer that undergoes gel formation in acidic environments due to attractive interactions between hydrophobic patches along its molecular chain. We use rheometry to determine the linear viscoelastic properties of both CMC solutions and acid-induced gels at various temperatures. Then, applying the time-temperature superposition principle, we construct master curves for the viscoelastic spectra, effectively described by fractional models. The horizontal shift factors exhibit an Arrhenius-like temperature dependence, allowing us to extract activation energies compatible with hydrophobic interactions. Furthermore, we show that acid-induced CMC gels are physical gels that display a reversible yielding transition under external shear. In particular, we discuss the influence of pH on the non-linear viscoelastic response under large-amplitude oscillatory shear. Overall, our results offer a comprehensive description of the linear and non-linear rheological properties of a compelling case of physical hydrogel involving hydrophobic interactions.
引用
收藏
页码:903 / 917
页数:14
相关论文
共 50 条
  • [1] Acid-Induced Gelation of Carboxymethylcellulose Solutions
    Legrand, Gauthier
    Baeza, Guilhem P.
    Peyla, Matteo
    Porcar, Lionel
    Fernandez-de-Alba, Carlos
    Manneville, Sebastien
    Divoux, Thibaut
    ACS MACRO LETTERS, 2024, 13 (02) : 234 - 239
  • [2] EFFECT OF CHITOSAN ON THE RHEOLOGICAL PROPERTIES OF HYDROGELS BASED ON SODIUM CARBOXYMETHYLCELLULOSE
    Szczesniak, Maria
    Grimling, Bozena
    Pinta, Janusz
    Meler, Jan
    PROGRESS ON CHEMISTRY AND APPLICATION OF CHITIN AND ITS DERIVATIVES, 2015, 20 : 254 - 259
  • [3] Structure and rheological properties of acid-induced egg white protein gels
    Weijers, M
    van de Velde, F
    Stijnman, A
    van de Pijpekamp, A
    Visschers, RW
    FOOD HYDROCOLLOIDS, 2006, 20 (2-3) : 146 - 159
  • [4] Effect of surfactants on rheological properties of acid-induced sodium caseinate emulsion gels
    Gohtani, S
    Ritzoulis, C
    Dickinson, E
    FOOD COLLOIDS, BIOPOLYMERS AND MATERIALS, 2003, (284): : 100 - 108
  • [5] Effect of protein composition on the rheological properties of acid-induced whey protein gels
    Rabiey, Ladan
    Britten, Michel
    FOOD HYDROCOLLOIDS, 2009, 23 (03) : 973 - 979
  • [6] Rheological and structural properties of acid-induced milk gels as a function of β-casein phenotype
    Daniloski, Davor
    McCarthy, Noel A.
    Gazi, Inge
    Vasiljevic, Todor
    FOOD HYDROCOLLOIDS, 2022, 131
  • [7] Rheological properties of peanut protein isolate aggregation suspension and acid-induced gel
    Huang, Zhigang
    Wang, Xueying
    Chi, Shangyi
    Hua, Zhe
    Bi, Chonghao
    INTERNATIONAL JOURNAL OF AGRICULTURAL AND BIOLOGICAL ENGINEERING, 2021, 14 (03) : 255 - 260
  • [8] Effect of whey protein enzymatic hydrolysis on the rheological properties of acid-induced gels
    Rabiey, Ladan
    Britten, Michel
    FOOD HYDROCOLLOIDS, 2009, 23 (08) : 2302 - 2308
  • [9] Modulating carboxymethylcellulose-based hydrogels with superior mechanical and rheological properties for future biomedical applications
    Dahlan, N. A.
    Teow, S. Y.
    Lim, Y. Y.
    Pushpamalar, J.
    EXPRESS POLYMER LETTERS, 2021, 15 (07) : 612 - 625
  • [10] Acid-induced gelation of whey protein aggregates: Kinetics, gel structure and rheological properties
    Kharlamova, Anna
    Chassenieux, Christophe
    Nicolai, Taco
    FOOD HYDROCOLLOIDS, 2018, 81 : 263 - 272