Abstract
Interpolymeric complexes have been obtained from citric pectin and chitosan, the latter synthesized from crab chitin. The composition and structure of complexes obtained from different ratios of the components were studied by IR spectroscopy, rheological investigation of gel structure, and mathematical modelling of system properties. Rheological investigation of the processes involved in the formation of interpolymeric complexes with gel structures from citric pectin and chitosan was conducted in moderately concentrated solutions containing different ratios of the components. It was shown that the toughness of the gel structures was determined by the ratio of the amounts of the heterogeneous polymers. The toughest product (τ=121.4 Pa) was obtained by use of equimolar quantities of pectin and chitosan. With deviation of the composition of the mixture from equimolar the toughness of the gel decreased. It is proposed that the polyelectrolyte pectin–chitosan complex with a network structure is formed at the expense of electrostatic interaction between positively charged amino groups at C-2 of the chitosan pyranose ring and negatively charged carboxyl groups at the C-5 of the pectin pyranose ring.
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