Issue 5, 2011

Gelation processes in the non-stoichiometric polylectrolyte–surfactant complex between κ-carrageenan and dodecyltrimethylammonium chloride in KCl

Abstract

The gelation processes taking place in the non-stoichiometric complex between κ-carrageenan and dodecyltrimethylammonium chloride in KCl were studied. The mechanical properties of the hydrogels show a gradual reinforcement when the amount of surfactant in the complex increases, indicative of a more densely cross-linked polymer network. The thermal and viscoelastic behavior of complexes during cooling is similar to that of κ-carrageenan alone. Nevertheless, the melting of the gel splits into two endothermic processes. The emergence of a new transition during heating indicates that the overall polymer network is related to two types of networks: one formed by typical bonds between κ-carrageenan macromolecular chains and the other associated to hydrophobic blocks developing as a consequence of the cooperative nature of polyelectrolyte–surfactant interactions. In the hydrogel these two networks co-exist, probably semi-interpenetrated, somehow interconnected at the molecular level.

Graphical abstract: Gelation processes in the non-stoichiometric polylectrolyte–surfactant complex between κ-carrageenan and dodecyltrimethylammonium chloride in KCl

Supplementary files

Article information

Article type
Paper
Submitted
10 Jul 2010
Accepted
11 Nov 2010
First published
07 Jan 2011

Soft Matter, 2011,7, 2103-2112

Gelation processes in the non-stoichiometric polylectrolyte–surfactant complex between κ-carrageenan and dodecyltrimethylammonium chloride in KCl

A. Rosas-Durazo, J. Hernández, J. Lizardi, I. Higuera-Ciapara, F. M. Goycoolea and W. Argüelles-Monal, Soft Matter, 2011, 7, 2103 DOI: 10.1039/C0SM00663G

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