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Effects of Molecular Weight and Guluronic Acid/Mannuronic Acid Ratio on the Rheological Behavior and Stabilizing Property of Sodium Alginate

1
College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China
2
Chunguang Agro-Product Processing Institute, Wenchang 571333, China
*
Authors to whom correspondence should be addressed.
Molecules 2019, 24(23), 4374; https://doi.org/10.3390/molecules24234374
Received: 29 October 2019 / Revised: 24 November 2019 / Accepted: 28 November 2019 / Published: 29 November 2019
(This article belongs to the Special Issue Interfacial Chemistry)
The aim of this study was to prepare sodium alginates (SAs) with different molecular weight and G/M ratio, and characterize their rheological behaviors and emulsifying properties. The result of Fourier transform infrared (FTIR) showed that the chemical bonds among the β-d-mannuronic acid- (M-), α-l-guluronic acid- (G-), and MG-sequential blocks in the SA chains were not changed significantly by acid treatment. Meanwhile, the molecular weight and G/M ratio of the SA exhibited drastic variation after acid modification. The result of rheological analysis suggesting that the apparent viscosity of SA reduced from 30 to 16.4 mPa.s with the increase of shear rate, reveals that SA solution belongs to pseudoplastic liquid. Also, the apparent viscosity of acid-modified SA solution dropped rapidly with the decrease of the molecular weight. The properties of emulsions stabilized by SA, SA-Ms, and commercial SAs were evaluated via the interface tensiometry and determination of the zeta potential, droplet size, creaming index (CI), and Turbiscan stability index (TSI). Compared with the SA-stabilized emulsion, the interfacial tension of the emulsion stabilized by SA-M increased with the decrease of the molecular weight reduced at the similar M/G ratio. The decrease in zeta potential and the increase in TSI of the emulsion were observed with the decrease of molecular weight, indicating that molecular weight plays an important role on the emulsifying ability of SA. In addition, the SA with low G/M ratio can form emulsions with stable and fine droplets. View Full-Text
Keywords: sodium alginate; rheological behavior; emulsifying property sodium alginate; rheological behavior; emulsifying property
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Jiao, W.; Chen, W.; Mei, Y.; Yun, Y.; Wang, B.; Zhong, Q.; Chen, H.; Chen, W. Effects of Molecular Weight and Guluronic Acid/Mannuronic Acid Ratio on the Rheological Behavior and Stabilizing Property of Sodium Alginate. Molecules 2019, 24, 4374.

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