Understanding the Effect of Conformational Rigidity on Rheological Behavior and Formation of Polysaccharide-Based Hybrid Hydrogels
Changsheng Wang, Nick Virgilio, Pierre J. Carreau, Marie‐Claude Heuzey
Biomacromolecules
Abstract
The importance of conformational rigidity on macroscopic rheological properties was revealed using two model polysaccharides, namely, xanthan gum and hyaluronic acid. Xanthan gum has a rigid tertiary conformation due to its ordered double-helical structure, and the interactions between the tertiary structures result in the formation of a network/quaternary structure. In comparison, hyaluronic acid possesses a relatively flexible tertiary conformation due to its secondary random coil structure. Xanthan gum exhibits a much stronger shear thinning and more solidlike behavior compared to hyaluronic acid, owing to its network/quaternary structure. The rigid tertiary structure and the presence of a network/quaternary structure also endow xanthan gum with better resistance against environmental changes (<i>e</i>.<i>g</i>., salt and/or urea addition, temperature change) compared to hyaluronic acid. The network/quaternary structure allows xanthan gum to form gels with chitosan <i>via</i> electrostatic interactions when using the vapor-induced gelation technique, which is not possible for hyaluronic acid due to its flexible tertiary conformation under similar conditions.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
Xanthan gum has rigid tertiary conformation due to its ordered double-helical structure
“Xanthan gum has a rigid tertiary conformation due to its ordered double-helical structure”
Xanthan gum has better resistance against environmental changes (salt and/or urea addition, temperature change) compared to hyaluronic acid
“The rigid tertiary structure and the presence of a network/quaternary structure also endow xanthan gum with better resistance against environmental changes (e.g., salt and/or urea addition, temperatur...”
Xanthan gum can form gels with chitosan via electrostatic interactions when using the vapor-induced gelation technique
“The network/quaternary structure allows xanthan gum to form gels with chitosan via electrostatic interactions when using the vapor-induced gelation technique, which is not possible for hyaluronic acid...”