Polyelectrolyte hydration: Theory and experiment

Vlachy, Vojko

doi:10.1351/pac200880061253

Cited by 23 publications

(16 citation statements)

References 143 publications

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“…Most hydrocolloids including HPMC and LBG are polyelectrolytes and the charged groups per molecule of hydrocolloids ensure hydration strongly. Thus, the presence of an ionic agent causes the complex behavior of charged groups, and leads to changes in the rheological properties of the hydrocolloid (Vlachy, ). In addition, the hydrodynamic volume that is the length scale associated directly with changes in viscosity of hydrocolloid mixtures depends on variation of pH and ionic strength, resulting in loss of complex viscosity (Scheraga & Mandelkern, ).…”

Section: Resultsmentioning

confidence: 99%

Effect of Hydrocolloids on Rheological Properties and Printability of Vegetable Inks for 3D Food Printing

Kim

Lee

Park

et al. 2018

Journal of Food Science

110

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In food ink systems in which the particles are dispersed in a hydrocolloid matrix, the source of the particles and the particle content are the main factors affecting the printability and rheological properties of the system. In this study, different contents (10% and 30% w/w) of vegetable (broccoli, spinach, or carrot) powders were added to hydrocolloid matrices with different hydration properties, and their influence on the printability and rheological properties was investigated. At low powder contents (10%), slight differences in the printability and rheological values were observed between the different vegetable sources in all hydrocolloids. When the powder content was increased to 30%, the hydrocolloid with the lowest water hydration capacity, hydroxypropyl methylcellulose, showed the greatest differences in rheology and printability when different vegetable sources were used. Xanthan gum, with its higher water hydration capacity, inhibited the swelling of the particles, thus minimizing the increase in the rheological values at high volume fractions of powder and reducing the differences in printability between different vegetable sources. Confocal laser scanning microscopy analysis of the vegetable inks showed that xanthan gum inhibited swelling of the particles regardless of the vegetable powder source. The mixtures using xanthan gum could be smoothly extruded from the nozzle due to their low extruded hardness (2.96 ± 0.23 to 3.46 ± 0.16 kg), and the resulting objects showed high resolution without collapse over time.Practical Application: The powder-based texturization technology introduced in this study provides a standardized method of preparing food ink that can be universally applied to all food materials that can be powdered. In addition, the present invention can be applied to a 3D printing technique in which a powder and a hydrocolloid matrix are independently stored and mixed immediately before printing. This technique can minimize the inherent rheological differences between formulations with different food sources and compositions.

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Section: Resultsmentioning

confidence: 99%

Effect of Hydrocolloids on Rheological Properties and Printability of Vegetable Inks for 3D Food Printing

Kim

Lee

Park

et al. 2018

Journal of Food Science

110

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“…Ion hydration 129 and ion binding (association) 130 are also pertinent features in aqueous polyelectrolyte solutions. Under the term polyelectrolyte (PE) we here include (more or less) linear, multiply-charged polymers, like DNA, that posess a (more or less) regular charge distribution; PEs stricto senso; and micelles formed by ionic surfactants.…”

Section: Polyelectrolytes and Charged Micellesmentioning

confidence: 99%

Interactions and dynamics in electrolyte solutions by dielectric spectroscopy

Buchner

Hefter

2009

Phys. Chem. Chem. Phys.

273

441

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Despite its immense abilities to quantify many aspects of ion-ion and ion-solvent interactions, dielectric relaxation spectroscopy (DRS) has long been neglected as a tool for the investigation of the structure and dynamics of electrolyte solutions. The reasons for this are briefly discussed and it is shown that many of the difficulties associated with this technique have been overcome in recent years by technological developments. Representative applications of DRS to the investigation of ion solvation and ion association in electrolyte solutions of chemical, industrial, geochemical and biological interest, including room temperature ionic liquids and polyelectrolyte systems, are discussed. The advantages of linking DRS measurements to information obtained from other experimental techniques and from computer simulations are highlighted.

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“…Remarkable ion-specific effects have also been observed in synthetic polyelectrolytes aqueous solutions . In such a system, the molecular interactions are generally controlled by the long-range nonspecific electrostatic forces at low electrolyte concentrations.…”

Section: Introductionmentioning

confidence: 99%

Specific Anion Effects on the Growth of a Polyelectrolyte Multilayer in Single and Mixed Electrolyte Solutions Investigated with Quartz Crystal Microbalance

et al. 2010

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The specific anion effects on the deposition of a multilayer formed by poly(sodium 4-styrene sulfonate) (PSS) and poly(diallyldimethylammonium chloride) (PDDA) have been investigated by use of quartz crystal microbalance with dissipation (QCM-D) in single and mixed electrolyte solutions. In the case of single electrolyte solutions, the frequency change (-Deltaf) demonstrates that the multilayer in NaBr, NaClO(3), and NaCl solutions grows in a nonlinear mode, which is dominated by the penetration of PSS. In NaF, CH(3)COONa, NaH(2)PO(4), and Na(2)SO(4) solutions, the multilayer growth mainly determined by the conformation of PDDA chains exhibits a linear mode. The growth shows a mode in between in NaHCO(3) solution. The dissipation change (DeltaD) has slight dependence on anion species except in the cases of Br(-), HCO(3)(-), and SO(4)(2-). DeltaD remarkably increases with layer number in NaHCO(3) solution, indicating the formation of a relatively loose multilayer. In a mixed electrolyte solution containing chaotropic and kosmotropic anions, the multilayer growth is dominated by the chaotropic anions due to the anion competition effects. The effects of anions on the deposition of multilayer are nonadditive.

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Polyelectrolyte hydration: Theory and experiment

Cited by 23 publications

References 143 publications

Effect of Hydrocolloids on Rheological Properties and Printability of Vegetable Inks for 3D Food Printing

Effect of Hydrocolloids on Rheological Properties and Printability of Vegetable Inks for 3D Food Printing

Interactions and dynamics in electrolyte solutions by dielectric spectroscopy

Specific Anion Effects on the Growth of a Polyelectrolyte Multilayer in Single and Mixed Electrolyte Solutions Investigated with Quartz Crystal Microbalance

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