The gelation mechanism of agarose solution on cooling has been successfully elucidated by measurements from macroscopic to microscopic scales using a dynamic rheometer, the multiple particle tracking with two different diameters and the pulsed-field-gradient stimulated echo (PGSTE) 1H NMR. The dynamic rheometer detected the gradual increase of G’ in the temperature range from 55 to 40 °C before the steep increase at the gelation temperature. The time-averaged mean square displacement (msd) obtained by multiple particle tracking for particles with diameter of 270 nm and 1000 nm revealed the generation of micro domains with the network structure obstructing particle diffusion. Further, the NMR measurements gave detailed information about the change of molecular mobility for agarose chains during the formation of the micro domains and the macroscopic overall network structure. These results suggest a gelation mechanism and gel network structure including the formation of micro domains in the temperature range from 55 to 40 °C and the connection among the micro domains by agarose aggregates to form the overall network structure at the gelation temperature.
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