Role of Metal Chlorides in the Gelation and Properties of Fucoidan/κ-carrageenan Hydrogels

Authors

Nan Wang
Jie Tian
Srinivas Janaswamy, South Dakota State UniversityFollow
Geng Cao
Wenxiu Teng
Shuang Song
Chengrong Wen

Document Type

Article

Publication Date

2023

Abstract

Metal ions play a crucial role in forming hydrogels, and their effects on fucoidan (FUC): κ-carrageenan (KC) mixed gels were investigated. The results indicated that the FUC: KC mixed gels (FC) were promoted by K⁺ and Ca²⁺ but destroyed by Fe³⁺. The gel strength of FC was enhanced by K⁺ and Ca²⁺, with G′ and G″ being highest at 50 mmol/L KCl and 25 mmol/L CaCl₂, respectively. Water mobility was weakened after the addition of KCl and CaCl₂ in accordance with the decrease in T₂₃ relaxation time (free water, 100–1000 ms). After addition of KCl and CaCl₂, the FC groups presented a typical three-dimensional network structure in contrast to the lamellar, disordered, and broken structure of FUC. Moreover, the FT-IR spectrum certified the enhancement of hydrogen bonds and the occurrence of electrostatic interactions during gel formation by the red-shift of the OH stretching vibration of the Ca²⁺ group and the blue-shift of the COS vibrations. The XRD results confirmed that the binding of Ca²⁺ to FC was tighter than that of K⁺ at the same charge content. These results provide a theoretical basis for understanding the interaction mechanism of FC with metal ions.

Publication Title

International Journal of Biological Macromolecures

Volume

242

First Page

124763

DOI of Published Version

10.1016/j.ijbiomac.2023.124763

Recommended Citation

Wang, Nan; Tian, Jie; Janaswamy, Srinivas; Cao, Geng; Teng, Wenxiu; Song, Shuang; and Wen, Chengrong, "Role of Metal Chlorides in the Gelation and Properties of Fucoidan/κ-carrageenan Hydrogels" (2023). Dairy Science and Food Science Faculty Publications: 2022 to Present. 53.
https://openprairie.sdstate.edu/dairy_pubs/53