Texture properties of high and low acyl mixed gellan gels

The strength, deformability, and firmness of high acyl (H) and low acyl (L) mixed gellan gels were studied by compression tests. The gels were prepared with total polymer concentrations of 0.5, 1.0, and 1.5% at H/L weight ratios of 25/75, 50/50, 75/25, and calcium concentrations 2–80 mM. The mixed gels were much more deformable, with failure normal strains ranging from 0.6 to 1.5, but had similar strength compared to low acyl gellan gels. Both H/L ratio and total polymer concentration affected the textural properties, but H/L ratio was a more important factor. Maximum synergistic interaction was observed at H/L=50/50. The mixed gels exhibited excellent texture properties compared to other common food gels.     

Effects of Partial Replacement of Gelatin in High Sugar Gels with Gellan on their Textural,Rhelogical, and Thermal Properties

Effects of partial replacement of gelatin in simulated gummy confections with either high acyl or deacylated gellan on their textural, rheological, and thermal properties were investigated. Atomic force microscopy (AFM) images of high acyl and deacylated gellan revealed that both gellan types formed finely stranded networks as a result from air-drying of dilute aqueous solutions, the strand thickness of which was approximately 0.5–1 nm. Simulated gummy confections containing 5.025–7.1 % w/w gelatin, 0–0.075 % w/w high acyl or deacylated gellan, and 73–75 % w/w corn syrup and sucrose combined were prepared and analyzed using texture profile analysis (TPA) and small amplitude oscillatory shear measurements. The principal component analysis (PCA) of textural attributes obtained from TPA identified a cluster in the first quadrant formed by samples containing 7.1 % w/w gelatin but no gellan and those containing 6.025 % w/w gelatin and 0.075 % w/w high acyl or deacylated gellan. All simulated gummy confections showed storage modulus (G′) values greater than loss modulus (G″) values at 0.1 rad/s, G″ increasing more steeply with increasing angular frequency, and G′-G″ crossovers within the examined angular frequency range (0.1–100 rad/s), typical of high solid biopolymer gels. Furthermore, increasing gellan concentration at a total concentration of the gelling agents (i.e., gelatin and gellan) of 6.1 % w/w increased the melting temperature. These results attest the feasibility of improving the heat stability of gummy confections by the partial replacement of gelatin with either high acyl or deacylated gellan with maintaining textures characteristics of gummy confections containing gelatin as the only gelling agent.     

Interpenetrating network formation in agarose--kappa-carrageenan gel composites

Thermal, mechanical, turbidity, and microscope evidence is provided which strongly suggests molecular interpenetrating network (IPN) formation by mixtures of the seaweed polysaccharides agarose and kappa-carrageenan. Over a range of ionic strength, and potassium content, there is no evidence for synergistic coupling of the networks, and simple phase separation (demixing) can definitely be ruled out. At low ionic strength, where the agarose gels first, differential scanning calorimetry evidence shows some influence of the carrageenan on the agarose ordering enthalpy, particularly at higher polymer concentrations. As the potassium level is increased, however, and the order of gelling is reversed, this effect disappears. Cure behavior for the systems at high ionic strength can be described as a simple summation of the pure component contributions. At low ionic strength, on the other hand, the modulus behavior is more complex, suggesting either a modification, in the mixture, of the kappa-carrageenan gelling parameters or a more complex modulus additivity rule.     

A laser light scattering study of gellan gels

A study of gellan has been made using the technique of photon correlation spectroscopy. It has been confirmed that gellan gels are largely stationary at a molecular level like other polysaccharide gels and quite unlike the gels of flexible polymers such as polyacrylamide. Solution-gel transitions of deacetylated gellan in 0.025MNaCl have been studied both as a function of concentration and temperature, and the results compared with those of a parallel investigation of agarose. The interstitial spaces within gellan gels have also been studied by measuring the diffusion coefficients of dextran fractions within the gels. Since all gels are nonergodic systems, the theory of dynamic light scattering from such systems is discussed insofar as it affects the present work. It has been shown that the gellan and agarose aqueous systems are fundamentally different, in that agarose does not from a solution at very low concentrations, but splits up into macroscopic gel particles. At very low concentrations, gellan forms a solution in the presence of both gelleing and nongelling ions, the molecules of which shows little change in hydrodynamic diameter with temperature in the range 20–80°C. At higher concentrations where gels are formed, both gellan and agarose exhibit hystersis in their tempertature transitions from gel to solution and solution to gel, the solution being of large molecular aggregates. The transitions are sharp, but in both cases ther is a continous rearrangement in the structural morphology over the entire temperature range on heating, rendering the system more homogeneous prior to dissociation. In the case of gellan, however, there are two distincit phases in these structural changes—this is not true of agarose. The mean mass per unit length of the gellan fibre in the presence of 0.025M NaCl is 19 k daltons/nm at 0.7% concentration and varies with concentration to the power 0.15. The mass per unit length of the agarose fibre is much larger (ca. 110 k Daltons/nm), this difference being consistent with the difference in properties at very low concentrations. © 1994 John Wiley & Sons, Inc.     

Determination of the effective diffusion coefficient of oxygen in gel materials in relation to gel concentration

Summary The effective diffusion coefficient of oxygen, ID_e, was determined in different gel support materials (calcium alginate, -carrageenan, gellan gum, agar and agarose) which are generally used for immobilization of cells. The method used was based upon fitting Crank's model on the experimental data. The model describes the solute diffusion from a well-stirred solution into gel beads which are initially free of solute. The effect of the gel concentration on ID_e of oxygen in the gel was investigated. The results showed a decreasing ID_e for both agar and agarose at increasing gel concentration. In case of calcium alginate and gellan gum, a maximum in ID_e at the intermediate gel concentration was observed. It is hypothesized that this phenomenon is due to a changing gelpore structure at increasing gel concentrations. The ID_e of oxygen in calcium alginate, -carrageenan and gellan gum varied from 1.5^*10^–9 to 2.1^*10^–9 m²s^–1 in the gel concentration range of 0.5 to 5% (w/v).     

Response time and electrorheology of semidiluted gellan, xanthan and cellulose suspensions

Response times with electrical fields of gellan and xanthan dry powder suspensions of 25, 32 and 53 μm average diameter and concentrations of 1.0, 1.5 and 2.0% (w/w) dispersed in commercial corn oil were optically measured through a specifically designed set up. In all cases, the delay time was proportional to 1/E^a, where E is the applied field and a is an adjustable parameter. The values of parameter a were very different from the typical value of some known electrorheolgical fluids. Response time of gellan suspensions was shorter than the one obtained for xanthan and it is comparable to the time found by using silica particles in silicon oil. Response times for cellulose were very large and the fibrillation phenomenon was negligible for E<1.0 kv/mm.

Viscosity measurements of semidiluted xanthan, gellan and cellulose suspensions (1.0 and 1.5% w/w) under the influence of electrical fields, were performed in a parallel plates rheometer. Results in the range of stress <70 Pa showed that viscosity values of gellan suspensions were larger than those obtained with xanthan or cellulose under the same applied electric field at shear rates higher than 10 s⁻¹. However, cellulose suspensions showed larger viscosity values compared with the ones measured with xanthan and gellan suspensions at very low shear rates. Dielectric measurements of cellulose, xanthan and gellan 1.5% w/w suspensions were performed in the range 10⁰–8×10⁴ Hz. Results agree with a Maxwell–Wagner type relaxation model.     

Effects of Potassium Chloride and Sodium Chloride on the Thermal Properties of Gellan Gum Gels

The exothermic and endothermic peaks in cooling and heating curves of differential scanning calorimetry (DSC) for gellan gum gels without and with potassium chloride and sodium chloride were analyzed. The gelling and melting temperatures shifted to higher temperatures with increasing gellan and salt concentration in the concentration range of gellan from 0.3 to 2.0% (w/w). The exothermic and endothermic enthalpy increased with increasing gellan and salt concentrations. Cooling DSC curves showed one exothermic peak for samples with salts and at low gellan concentration. Heating DSC curves showed many peaks for all samples except 0.3% (w/w) gellan gum gels. The sol-gel transition of samples was examined numerically by using a zipper model approach. The introduction of cations increases the number of junction zones or zippers and decreases the rotational freedom of parallel links. This makes the structure of junction zones more heat resistant, and increases the elastic modulus of the gel.     

Time-Resolved study of network self-organization from a biopolymeric solution

Time-resolved studies of network self-organization from homogeneous solutions of the representative biostructural polymer agarose are presented. Solutions are temperature quenched and observed by several techniques. Consistent with previous suggestions by the authors, experiments at concentrations up to about 1.75% w/v provide direct kinetic evidence for the occurrence of at least two distinct processes, leading, in sequence, to self-assembly. These are as follows: (a) a liquid–liquid phase separation of the solution occurring via spinodal demixing and resulting in two sets of regions that have, respectively, higher and lower than average concentrations of random-coiled polymers; and (b) the subsequent 2 coils → double helix transition and accompanying cross-linking and gelation (due to branching of double helices), occurring in the high-concentration regions. The size of the high-concentration regions depends upon agarose concentration and quenching temperature, and is in the range from a fraction of micrometers to a few micrometers, in agreement with earlier experiments. Bundling of the double-helical segments is known to follow self-assembly and can be considered as a third step (gel curing). This follows from the thermo-dynamic instability of the helical segments in the solvent, behaving as a system of rod-like particles connected by more or less flexible joints. The two processes leading in succession to self-assembly are discussed in terms of a phase diagram consistent with available data. Their time scales differ remarkably. At the end of the first process, all polymers remain random coiled and freely drifting. Much later coil–helix transition is observed, always in coincidence with polymer cross-linking and gelation. The enhancement of concentration of random-coiled polymers in specific regions of the sol caused by spinodal demixing is thus a prerequisite for self-assembly of these biostructural gels in the concentration interval studied. Conceptually, concentration enhancements of this type can provide a new pathway for promotion of functional biomolecular interactions even at very low average concentrations. The mechanism will work identically if the region of instability is reached by varying the polymer concentration (e.g., by biosynthesis), rather than by temperature quenching.     

Gellan Hydrogels: Preparation,Rheological Characterization and Application in Encapsulation of Curcumin

Hydrogels can be used to protect some labile active principles, as polyphenol-rich substances, that can be added to foods to prepare functional ones. Rheological properties of gels formed through the addition of calcium chloride to gellan solutions were studied. It can be concluded that preparation variables and not only formulation ones are determinant in rheological properties of the resulting gels, as they are not in an equilibrium state but they are continuously evolving during hours to stronger gels corresponding to a denser network. It could be related to the fact that local non-gelled domains are formed surrounded by a shell of gel where Ca²⁺ ions take some time to arrive. A minimum Ca²⁺/gellan ratio (CG) is required to reach the gel point (GP), determined as the CG where the ratio loss modulus/elastic modulus (G”/G’) collapse for all frequencies. Calcium-induced external gelation of oil-in-water (O/W) emulsions where a curcumin-in-oil solution is the disperse phase and a watery solution of gellan is the continuous phase was used to prepare beads were curcumin is entrapped in order to prevent its degradation. Smaller droplet-sized emulsions were obtained with higher gellan concentrations, since a higher viscosity of the continuous phase allowed to reach the critical Capillary number Ca_C at lower radius of droplets. An encapsulation yield around 90% was reached for gellan concentrations of 1% w/v, and the resulting encapsulated curcumin presented around 6 times slower light degradation than free curcumin-in-oil solutions.

     

Direct visualization of changes in deacylated Na(+) gellan polymer morphology during the sol-gel transition

Changes in gellan polymer morphology during the sol-gel transition were directly visualized by transmission electron microscopy and a model incorporating these changes and existing physical data is proposed. Our observations suggest that the most thermodynamically stable conformations of gellan polymers in solution, in the absence of added cations, are the double helix and double-helical duplexes. We have demonstrated two forms of lateral aggregation of gellan helices in the presence of Ca(2+) and K(+) ions. One type forms junction zones that lead to network formation and gelation, while the second type leads to the formation of isolated fibers of aggregated helices and inhibition of gelation. The proposed model of gellan gelation is based on these observations where thermoreversibility, gel strength, and endothermic transitions of gellan gels can be explained.     

Water holding capacity and microstructure of gellan gels

This project studied the water holding capacity of gellan gels as affected by gel composition and microstructure. When not subjected to external forces such as centrifugal force, gellan gel properties including water holding capacity and texture properties were stable at room temperatures. The water losses from gellan gels after four months storage at 4°C were only 1–2%, independent of calcium concentrations. The freeze–thaw stability of gellan gels was poor. Water holding capacity of gellan gels, when subjected to centrifugal forces, was dependent on calcium concentrations, and was related to the texture properties. Two discrete pore-size distributions in gel matrix on the order of 0.1 and 1 μ were observed with scanning electronic microscopy. Large pores were formed with thick strings while the small ones were formed by a thin web structure. Defects in the large pore structure were observed at high calcium concentrations. The small pores may be responsible for the water holding capacity during storage, while large pore structures provide the strength of gels.     

The mechanical microenvironment of high concentration agarose for applying deformation to primary chondrocytes

Cartilage and chondrocytes experience loading that causes alterations in chondrocyte biological activity. In vivo chondrocytes are surrounded by a pericellular matrix with a stiffness of ~25–200 kPa. Understanding the mechanical loading environment of the chondrocyte is of substantial interest for understanding chondrocyte mechanotransduction. The first objective of this study was to analyze the spatial variability of applied mechanical deformations in physiologically stiff agarose on cellular and sub-cellular length scales. Fluorescent microspheres were embedded in physiologically stiff agarose hydrogels. Microsphere positions were measured via confocal microscopy and used to calculate displacement and strain fields as a function of spatial position. The second objective was to assess the feasibility of encapsulating primary human chondrocytes in physiologically stiff agarose. The third objective was to determine if primary human chondrocytes could deform in high-stiffness agarose gels. Primary human chondrocyte viability was assessed using live–dead imaging following 24 and 72 h in tissue culture. Chondrocyte shape was measured before and after application of 10% compression. These data indicate that (1) displacement and strain precision are ~1% and 6.5% respectively, (2) high-stiffness agarose gels can maintain primary human chondrocyte viability of >95%, and (3) compression of chondrocytes in 4.5% agarose can induce shape changes indicative of cellular compression. Overall, these results demonstrate the feasibility of using high-concentration agarose for applying in vitro compression to chondrocytes as a model for understanding how chondrocytes respond to in vivo loading.     

Influence of thermal history on the structural and mechanical properties of agarose gels

Using a multitechnique approach, two temperature domains have been identified in agarose gelation. Below 35 degrees C, fast gelation results in strong, homogeneous and weakly turbid networks. The correlation length, evaluated from the wavelength dependence of the turbidity, is close to values of pore size reported in the literature. Above 35 degrees C, gelation is much slower and is associated with the formation of large-scale heterogeneities that can be monitored by a marked change in the wavelength dependence of turbidity and visualised by transmission electron microscopy. Curing agarose gels at temperatures above 35 degrees C, and then cooling them to 20 degrees C, produces much weaker gels than those formed directly at 20 degrees C. Dramatic reductions in the elastic modulus and failure strain and stress are found in this case as a result of demixing during cure. An interpretation, based on the kinetic competition between osmotic forces (in favor of phase separation) and elastic forces (that prevent it) is proposed.     

Phase behavior of aqueous solutions of bovine serum albumin in the presence of dextran, at rest, and under shear

The demixing conditions for aqueous solutions of bovine serum albumin (BSA, fraction V) and for joint solutions of BSA plus dextran (DEX, M(w) = 2000 kg/mol) were determined by turbidimetric measurements as a function of composition, temperature, and shear rate. Aqueous solutions of BSA phase separate upon heating. Within the region of BSA concentrations between 0.05 and 32 wt %, the demixing temperature, T1, falls from ca. 65 degrees C to an almost constant value of 45 degrees C. Adding DEX to the BSA solutions reduces the homogeneous region of the mixture drastically where the amount of DEX required to lower T1 to 25 degrees C decreases rapidly as the concentration of BSA is raised. Experiments concerning the influences of shear have been performed for the ternary system up to 500 s(-1). They demonstrate that the content of dextran determines the sign of the effect. At low DEX concentrations, the mechanical field favors the homogeneous state (shear-induced mixing), whereas the opposite effect (shear-induced demixing) is observed at high DEX concentrations. Possible reasons for this observation are discussed.     

Rheological evidence of the gelation behavior of hyaluronan-gellan mixtures

It was found that solutions of calcium hyaluronate (CaHA) (0.1 to approximately 0.5 wt%) could form a gel by mixing with solutions of sodium type gellan (0.1 to approximately 0.5 wt%), although neither polymer by itself forms a gel at low concentrations (0.1 to approximately 0.5 wt% in this experiment). The rheological properties of CaHA-gellan mixtures were investigated by dynamic and steady shear measurements. Both storage shear modulus G' and loss shear modulus G' for CaHA-gellan mixtures increased with increasing time, and tended to an equilibrium value after 1 h. After reaching steady values of G' and G", the frequency dependence of G' and G' was observed. G' was always larger than G' in the accessible frequency range from 10(-2) to 10(2) rad/s. The effects of pH and calcium ions were examined. Gel formation of the mixtures was promoted by decreasing pH and adding from 0.01 to 0.1 M calcium ions, but excessive calcium ions weakened the gel.     

Rheological properties of concentrated solutions of gellan in an ionic liquid

The rheological properties of solutions of gellan were examined at high concentrations where there is entanglement coupling between gellan chains. An ionic liquid 1-butyl-3-methylimidazolium chloride (BmimCl) was used as a solvent. Concentrated solutions of gellan in BmimCl were obtained by using a hot-molding technique. The concentration of gellan was varied from 1.9 × 10² to 4.8 × 10² kg m⁻³. The measurement temperature ranged from 50 to 100 °C. The master curve of the angular frequency dispersion of the storage modulus for the gellan solutions showed a rubbery plateau at high angular frequency. The molecular weight between entanglements (M_e) for gellan was obtained from the plateau modulus. From the concentration dependence curve of M_e, M_e for gellan in the molten state was determined to be 2.3 × 10³.     

Effect of chemistry and morphology on the biofunctionality of self-assembling diblock copolypeptide hydrogels

Amphiphilic, diblock copolypeptides of hydrophilic lysine or glutamic acid and hydrophobic leucine or valine have been observed to self-assemble into rigid hydrogels in aqueous solution at neutral pH and very low volume fraction of polymer, > or =0.5 wt % polypeptide. Laser scanning confocal microscopy and ultra small angle neutron scattering revealed a heterogeneous microstructure with distinct domains of hydrogel matrix and pure water pores. In situ nanoscale characterization, using cryogenic transmission electron microscopy, revealed a porous, interconnected membranous network of assembled polypeptides. At concentrations of polypeptide below gelation, diblocks containing lysine were cytotoxic to cells, whereas those containing glutamic acid were noncytotoxic. At higher polypeptide concentrations, within rigid gel scaffolds, both lysine and glutamic acid based diblocks were noncytotoxic but did not support cell attachment/proliferation. The cationic chemistry observed as cytotoxic in the fluid state was essentially inert in the intact, rigid hydrogel state.     

Effect of calcium concentration on textural properties of high and low acyl mixed gellan gels

Textural properties of 1% low and high acyl gellan gels and their mixtures were studied using compression tests and the microcentrifuge-microfiltration based water holding capacity (WHC) method. Low acyl (1% LA), high acyl (1% HA) gels and mixtures of 1% 25/75 LA/HA, 50/50 LA/HA, 75/25 LA/HA gels with calcium concentrations ranging from 2 to 80 mM were studied. HA or mixed gels with a lower LA/HA ratio had a greater WHC and failure strain than that of LA or mixed gels with a higher LA/HA ratio. Gellan gels with a higher LA/HA ratio had a larger initial Young's modulus. Our study also indicates that a higher LA/HA ratio does not necessarily result in a gel with a larger failure stress, although LA gels are generally firmer than HA gels. Gel strength and WHC of HA and LA/HA mixtures may reflect both stabilization and destabilization effects of glycerate groups positioned at one of the glucose residues in each repeating tetrasaccharide unit of HA gels.     

Drying techniques for the visualisation of agarose‐based chromatography media by scanning electron microscopy

The drying of chromatography resins prior to scanning electron microscopy is critical to image resolution and hence understanding of the bead structure at sub‐micron level. Achieving suitable drying conditions is especially important with agarose‐based chromatography resins, as over‐drying may cause artefact formation, bead damage and alterations to ultrastructural properties; and under‐drying does not provide sufficient resolution for visualization under SEM. This paper compares and contrasts the effects of two drying techniques, critical point drying and freeze drying, on the morphology of two agarose based resins (MabSelect?/d _w ≈85 µm and Capto? Adhere/d _w ≈75 µm) and provides a complete method for both. The results show that critical point drying provides better drying and subsequently clearer ultrastructural visualization of both resins under SEM. Under this protocol both the polymer fibers (thickness ≈20 nm) and the pore sizes (diameter ≈100 nm) are clearly visible. Freeze drying is shown to cause bead damage to both resins, but to different extents. MabSelect resin encounters extensive bead fragmentation, whilst Capto Adhere resin undergoes partial bead disintegration, corresponding with the greater extent of agarose crosslinking and strength of this resin. While freeze drying appears to be the less favorable option for ultrastructural visualization of chromatography resin, it should be noted that the extent of fracturing caused by the freeze drying process may provide some insight into the mechanical properties of agarose‐based chromatography media.     

Stimulatory effect of water stress on plant regeneration in aromatic Indica rice varieties

Frequency of regeneration of fertile plants from cell suspensions was significantly increased using water stress treatments in two commercially cultivated Indian aromatic rice varieties, Basmati 385 and Pusa Basmati 1. The water stress treatments included the use of 1.0% (w/v) agarose instead of 0.5% (w/v) for medium solidification, inclusion of mannitol (0.1, 0.2 and 0.4 M) in regeneration medium, or 24 h partial desiccation of calli. When the agarose concentration of the regeneration medium was increased from 0.5% to 1.0% (w/v), the frequency of shoot formation in Pusa Basmati 1 from cell suspension-derived calli increased by over eightfold, to 86%. Mannitol, at 0.1 to 0.2 M concentration, stimulated the frequency of shoot regeneration in Pusa Basmati 1 by fivefold but had no effect in Basmati 385. Mannitol at 0.4 M concentration completely inhibited shoot regeneration but promoted embryogenesis. These calli regenerated shoots with greater frequencies when transferred to mannitol-free medium. Partial desiccation of rice calli resulted in an up to threefold increase in the shoot regeneration frequency. Best regeneration frequencies (54–98%) were obtained when 24 hdesiccated calli were grown on regeneration medium with 1.0% (w/v) agarose. A similar stimulatory effect of water stress on plant regeneration was observed in another Indica rice variety, IR43, and a Japonica rice variety, Taipei 309.Abbreviations 2,4-D 2,4-dichlorophenoxyacetic acid - NAA -napthaleneacetic acid On leave from Department of Genetic, Haryana Agricultural University, Hisar, India