Thermal Properties of Thermoreversible Polysaccharide Hydrogels

概要

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Aqueous solution of polysaccharides forms hydrogel in a characteristic concentration and temperature range. Polysaccharides, such as agarose, κ-carrageenan, gellan gum, form thermoreversible gel by cooling and gel-sol and sol-gel transition can be detected by thermal measurements. In contrast, polysaccharides, such as methylcellulose and curdlan form hydrogel by heating. The former is thermo-reversible and the latter is thermo-irreversible. Besides the above polysaccharides, it is found that "non-gelling" polysaccharides, such as xanthan gum and hyalulonan, form hydrogel, if aqueous solution is annealed at a temperature higher than gel-sol transition and subsequently cooled. In the present paper, recent studies on thermal properties of polysaccharide physical hydrogels are reviewed. Attention is especially paid for change of gelling mechanism affected by annealing in the sol state.
日本熱測定学会の論文