Collapse Of Network Structure Research Articles

Studies on the in vitro and in vivo degradation behavior of amino acid derivative-based organogels

The in vitro degradation behavior of organogel with different gelators based on amino acid was investigated in detail. Two methods were applied in this research: weighting method and high-performance liquid chromatography with evaporative light scattering detection (HPLC-ELSD) method, which was established for the first time. Their degradation behaviors in vivo were investigated by varying the kind and concentration of gelators via subcutaneous implantation. The results showed that the stronger the gelation ability or the higher the gelator concentration, the slower the degradation rate of organogel. Moreover, the organogel prepared by oils with longer alkyl length degraded slower than that of the shorter ones, which also decreased in thermal stability and mechanical strength. The investigation on degradation process showed that the degradation rate was mainly controlled by the collapse of network structure formed by gelators. In conclusion, organogel had a tunable degradation rate through altering the gelator type, oil type and the gelator concentration. It remains a promising candidate for subcutaneous in-situ implant as drug delivery vehicle.

Gelation of high methoxy pectin by acidification with d-glucono-δ-lactone (GDL) at room temperature

Rheological comparisons have been made between preparations of high methoxy pectin (DE ≈ 70%) gelled by acidification with d-glucono-δ-lactone (GDL) on holding for 16 h at 25 °C in the presence of 60 wt% sucrose, and otherwise identical preparations gelled by acidification with citric acid at high temperature and cooling from 90 to 25 °C at 1 °C/min. Two series of experiments were carried out for both methods of acidification. In the first series, the concentration of pectin ( c) was held constant at 1.0 wt% and the final pH attained after holding (with GDL) or cooling (with citric acid) was varied from 3.75 to 2.25. In the second series, the final pH was held constant at 3.0 and c was varied from 0.25 to 2.00 wt%. All samples were then heated (1 °C/min) from 25 to 90 °C. Rheological changes on cooling/holding and heating were characterised by low-amplitude oscillatory measurements of storage modulus ( G′) and loss modulus ( G′′) at 1 rad s −1 and 0.5% strain, and mechanical spectra were recorded at 25 °C. Selected samples, gelled with GDL, were also characterised by compression testing (at 25 °C), and a direct linear relationship was found between the logarithm of yield stress and log G′. The concentration-dependence of moduli for the samples acidified to pH 3.0 with GDL had the form typical of biopolymer gels, with log G′ versus log c approaching a limiting slope of 2 as c was raised above the minimum critical gelling concentration ( c o ≈ 0.3 wt%). Under all conditions of pH and pectin concentration studied, the values of G′′ (at 25 °C) for the samples acidified with citric acid were higher than those of the corresponding GDL-induced networks. The values of G′ were also higher, except at very low pH (below ∼2.7 at c = 1.0 wt%) or very high concentrations of pectin. At pectin concentrations above ∼1.5 wt%, the moduli of the samples gelled with citric acid (at pH 3.0) levelled out, or decreased slightly, with the values of G′ dropping below those of the GDL-induced networks towards the end of the concentration range studied (at c ≈ 2 wt%). All samples acidified with citric acid showed gel-like response ( G′ > G′′) at 90 °C, attributed to hydrophobic association. The downturn in moduli at 25 °C for high concentrations of pectin is attributed to formation and disruption of strong networks during mixing with citric acid at high temperature (“pregelation”). It is suggested, however, that “weak gels” formed at lower concentrations or at pH values above ∼2.7 may enhance gel properties by preserving a continuous network as hydrophobic junctions dissociate on cooling and are replaced by hydrogen-bonded junctions, in contrast to random percolation during gelation with GDL at 25 °C. On re-heating from 25 to 90 °C, the reverse processes (dissociation of hydrogen-bonded structures and formation of hydrophobic associations) were evident in an initial reduction and subsequent increase in moduli, as observed in previous studies. Similar heating traces were obtained for samples acidified with GDL to pH values above ∼3.0 (at c = 1.0 wt%) or with pectin concentrations below ∼1.0 wt% (at pH 3.0). However, at higher concentrations or lower values of pH (i.e. conditions favourable to extensive intermolecular association) an abrupt decrease in G′, with an accompanying maximum in G′′, was observed on heating through the temperature range ∼60–80 °C. This is attributed to excessive hydrophobic association, causing collapse of network structure. It is further suggested that, for samples acidified with citric acid, there is preferential association of chain sequences of high ester content into hydrophobic junctions at 90 °C, leaving sequences with a high content of unesterified carboxyl groups available to form long hydrogen-bonded junctions during cooling, and thus giving gels that are stronger and more resistant to network collapse.

Ca 2+-induced gelation of low methoxy pectin in the presence of oxidised starch. Part 1. Collapse of network structure

The effect of oxidised starch on the networks formed by low-methoxy pectin (2.0 wt%), on cooling (from 90 to 5°C) in the presence of Ca 2+ (10–100% stoichiometric) has been explored by rheological measurements under low-amplitude oscillatory shear, and by light microscopy. At low concentrations of Ca 2+, incorporation of increasing concentrations of starch (across the range 0–30 wt%) causes a progressive increase in modulus ( G′ at 5°C), attributed to segregative interactions between the two polymers promoting conversion of pectin from the expanded coil conformation to a more compact associated form. Incorporation of starch at higher Ca 2+ concentrations, however, causes large reductions in gel strength, which arise from sharp drops in G′ during cooling. The Ca 2+ concentration at the transition from enhancement to depletion of network strength is independent of starch concentration, and increases with increasing degree of esterification of the pectin component (across the DE range 31.1–55.8%). Reduction in gel strength is attributed to incipient precipitation of pectin into large aggregates within a supporting calcium pectinate network. This interpretation is supported by microscopy, which shows conversion from a homogeneous distribution of the two polymers to a grossly heterogeneous structure (length-scale ∼10–50 μm) with increasing concentration of Ca 2+, and by quantitative analysis of gel moduli reported in the following paper.