Structural heterogeneities in starch hydrogels

Abstract

Highlights Produced starch hydrogels through high temperature-pressure gelatinisation. Employed a range of NMR methods to probe the molecular mobility and water dynamics. Reported for the first time highly dynamic starch chains in the solvent phase of gels. Correlated the degree of chain structural mobility with bulk properties. Revealed a previously unknown level of molecular organisation in starch gels.

A freeze–thaw PVA hydrogel loaded with guava leaf extract: physical and antibacterial properties

“…12 Hydrogels can be made using natural polymers such as alginate, chitosan, gelatin, starch, gellan gum, and cellulose. [13][14][15][16][17][18] In addition, hydrogels manufactured using synthetic polymers such as polyvinyl alcohol (PVA), polyvinyl pyrrolidone (PVP), polyethylene glycol (PEG), and polyacrylic acid (PAA) have the advantage of better mechanical properties. [19][20][21][22] PVA is the polymer most widely used for hydrogels because it can produce hydrogels with good mechanical properties and is biocompatible.…”

Solid-State NMR Spectroscopy: Towards Structural Insights into Starch-Based Materials in the Food Industry

“…A different approach for measuring and assigning the local mobility of a heterogeneous structured compound is by the comparison of CP and single pulse CP (CPSP) MAS NMR experiments [ 99 ]. This approach was used for starch (maize) hydrogels [ 99 ].…”

A multifunctional sustainable ionohydrogel with excellent low-hysteresis-driven mechanical performance, environmental tolerance, multimodal stimuli-responsiveness, and power generation ability for wearable electronics

“…However, starch-based gels insuf-ciently improve the mechanical performances of hydrogels, as the hydrogen bonds in starch gels deteriorate signicantly and cannot dissipate external energy. 43,44 To overcome this issue, additional components, for example, borax, have been employed as reversible crosslinkers to form coordination crosslinked networks among starch chains, further improving the integrity and stability of the gel matrix. 39,42 Herein, a novel starch/polyacrylamide/borax/glycerol (SPBG) ionohydrogel was fabricated through a one-pot gelationassisted polymerization strategy, simultaneously featuring excellent mechanical properties (e.g., extremely low internal friction and high strength, stretchability, and toughness), antifreezing (À60 C) and anti-drying behavior, and long-term environmental stability (30 days).…”

“…However, starch-based gels insufficiently improve the mechanical performances of hydrogels, as the hydrogen bonds in starch gels deteriorate significantly and cannot dissipate external energy. 43,44 To overcome this issue, additional components, for example, borax, have been employed as reversible crosslinkers to form coordination crosslinked networks among starch chains, further improving the integrity and stability of the gel matrix. 39,42…”