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Author Spotlight: Development of Homogeneous κ-Carrageenan Sub-Microgel Baths for High-Resolution 3D Bioprinting
Published on: May 3, 2024
Fucoidan hydrogels induced by κ-carrageenan: Rheological, thermal and structural characterization
Nan Wang1, Jie Tian1, Linlin Wang1
1Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Abstract:
Fucoidan (FUC) is a non-gelling polysaccharide but could interact with κ-carrageenan (KC) to form a stable gel blend. However, their interaction mechanism is unclear. Herein, FUC and KC blended gels are prepared by mixing FUC (10 and 20 mg/mL) and KC (6, 7 and 8 mg/mL) solutions, and characterized through LF-NMR, rheology, DSC, Cryo-SEM, and FTIR. The FTIR analysis confirms the formation of hydrogen bonds between FUC and KC chains. The KC addition to FUC significantly improves the water retention and frost resistance. The viscoelastic measurements reveal higher gelling nature of the FUC-KC binary mixtures, and the DSC results confirm the higher thermal stability. The Cryo-SEM images clearly reveal the gel network structure. The outcome of this study deemed to further the FUC use in food and non-food applications.
