Influence of Reduced Molar Mass of Low-Acyl Gellan Gum on Weak Gel Formation and Rheological Properties
Reduced-molar-mass low-acyl gellan gum was obtained by the centrifugation of an aqueous solution of commercially available food-grade gellan gum. The derived sample was characterized by NMR, FTIR, ICPE, and viscometry methods. The characteristics were compared with commercially available gellan gum...
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2025-05-01
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| author | Nina G. Mikusheva Ivan M. Zorin Alexander S. Gubarev Alexandr V. Ievlev Olga V. Volina Nikolai V. Tsvetkov |
| author_facet | Nina G. Mikusheva Ivan M. Zorin Alexander S. Gubarev Alexandr V. Ievlev Olga V. Volina Nikolai V. Tsvetkov |
| author_sort | Nina G. Mikusheva |
| collection | DOAJ |
| description | Reduced-molar-mass low-acyl gellan gum was obtained by the centrifugation of an aqueous solution of commercially available food-grade gellan gum. The derived sample was characterized by NMR, FTIR, ICPE, and viscometry methods. The characteristics were compared with commercially available gellan gum Gelzan™. The main focus of the investigation is on the rheological properties of low-molar-mass-gellan ion-induced gels and the influence of reduced molar mass on gelling of gellan. The gels were prepared by adding 0.2–0.3 M of NaCl or KCl to the 0.6 g/dL gellan gum aqueous solution in a 1:1 ratio. The kinetics of gelling at room temperature, studied by rheological methods, strongly depends on molar mass and is practically independent of the temperature (up to 37 °C) and the type of ions. Analysis of the mechanical spectra characterized the obtained gels as weak gels. The gelling temperature achieved upon cooling for low-molar-mass gellan with a 0.1 M NaCl concentration was 39.0 °C (rheology) and 43.5–42.5 °C (visual observation). In summary, this study complements the existing knowledge about how the reduced molar mass of low-acyl gellan gum influences its rheological properties and gelling behavior in ion-induced systems and provides insights into the formulation of gellan-based gels, which can be effectively utilized in various food and pharmaceutical applications. |
| format | Article |
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| institution | Matheson Library |
| issn | 2310-2861 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | MDPI AG |
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| series | Gels |
| spelling | doaj-art-a4cbd6c99f6e4de784aa3dc6636af6ee2025-06-25T13:53:41ZengMDPI AGGels2310-28612025-05-0111639810.3390/gels11060398Influence of Reduced Molar Mass of Low-Acyl Gellan Gum on Weak Gel Formation and Rheological PropertiesNina G. Mikusheva0Ivan M. Zorin1Alexander S. Gubarev2Alexandr V. Ievlev3Olga V. Volina4Nikolai V. Tsvetkov5Saint Petersburg State University, 7/9 Universitetskaya Nab., 199034 St. Petersburg, RussiaSaint Petersburg State University, 7/9 Universitetskaya Nab., 199034 St. Petersburg, RussiaSaint Petersburg State University, 7/9 Universitetskaya Nab., 199034 St. Petersburg, RussiaSaint Petersburg State University, 7/9 Universitetskaya Nab., 199034 St. Petersburg, RussiaSaint Petersburg State University, 7/9 Universitetskaya Nab., 199034 St. Petersburg, RussiaSaint Petersburg State University, 7/9 Universitetskaya Nab., 199034 St. Petersburg, RussiaReduced-molar-mass low-acyl gellan gum was obtained by the centrifugation of an aqueous solution of commercially available food-grade gellan gum. The derived sample was characterized by NMR, FTIR, ICPE, and viscometry methods. The characteristics were compared with commercially available gellan gum Gelzan™. The main focus of the investigation is on the rheological properties of low-molar-mass-gellan ion-induced gels and the influence of reduced molar mass on gelling of gellan. The gels were prepared by adding 0.2–0.3 M of NaCl or KCl to the 0.6 g/dL gellan gum aqueous solution in a 1:1 ratio. The kinetics of gelling at room temperature, studied by rheological methods, strongly depends on molar mass and is practically independent of the temperature (up to 37 °C) and the type of ions. Analysis of the mechanical spectra characterized the obtained gels as weak gels. The gelling temperature achieved upon cooling for low-molar-mass gellan with a 0.1 M NaCl concentration was 39.0 °C (rheology) and 43.5–42.5 °C (visual observation). In summary, this study complements the existing knowledge about how the reduced molar mass of low-acyl gellan gum influences its rheological properties and gelling behavior in ion-induced systems and provides insights into the formulation of gellan-based gels, which can be effectively utilized in various food and pharmaceutical applications.https://www.mdpi.com/2310-2861/11/6/398low-acyl gellan gumgellangellingmolar masscoil–helix transitionion-induced hydrogel |
| spellingShingle | Nina G. Mikusheva Ivan M. Zorin Alexander S. Gubarev Alexandr V. Ievlev Olga V. Volina Nikolai V. Tsvetkov Influence of Reduced Molar Mass of Low-Acyl Gellan Gum on Weak Gel Formation and Rheological Properties Gels low-acyl gellan gum gellan gelling molar mass coil–helix transition ion-induced hydrogel |
| title | Influence of Reduced Molar Mass of Low-Acyl Gellan Gum on Weak Gel Formation and Rheological Properties |
| title_full | Influence of Reduced Molar Mass of Low-Acyl Gellan Gum on Weak Gel Formation and Rheological Properties |
| title_fullStr | Influence of Reduced Molar Mass of Low-Acyl Gellan Gum on Weak Gel Formation and Rheological Properties |
| title_full_unstemmed | Influence of Reduced Molar Mass of Low-Acyl Gellan Gum on Weak Gel Formation and Rheological Properties |
| title_short | Influence of Reduced Molar Mass of Low-Acyl Gellan Gum on Weak Gel Formation and Rheological Properties |
| title_sort | influence of reduced molar mass of low acyl gellan gum on weak gel formation and rheological properties |
| topic | low-acyl gellan gum gellan gelling molar mass coil–helix transition ion-induced hydrogel |
| url | https://www.mdpi.com/2310-2861/11/6/398 |
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