Document Type : Research Article
Authors
LACPRENE: Laboratoire de Chimie Physique des Ressources Naturelles et Environement, 60050, Oujda-Morocco
Abstract
Sodium Alginates are widely used in several industries as gelling agent, coagulant, thickener and encapsulation matrices. Since they can be used in aqueous solutions, it becomes more interesting to study their behavior as non-Newtonian fluids and how adding divalent cations such as calcium can influence it. In this work, intrinsic viscosity, apparent viscosity and rheological behavior of sodium alginate in different salt concentrations have been investigated. Obtained data have shown that the salt concentration plays a key role in the crosslinking process of this polymer. Copyright © 2017 VBRI Press.
Keywords
Mitomo H., Radiation Physics and Chemistry 2005, 73, 287-295.
DOI: 10.1016/j.radphyschem.2004.09.021
2.Rousseau I., Le Cerf D., Picton L., Argillier J. F. and Muller G.,
European Polymer Journal 2004, 40, 2709-2715.
DOI: 10.1016/j.eurpolymj.2004.07.022
3.Masuelli M. A. and Illanes C. O., BioMaterials Science and
Engineering 2014, 1, 1-11.
DOI: Not Available.
4.4. Liew C. V., Chan L. W., Ching A. L. and Heng P. W., Int J
Pharm 2006, 309, 25-37.
DOI: 10.1016/j.ijpharm.2005.10.040
Science 1999, 160, 101-113.
DOI: 10.1016/s0376-7388(99)00071-x
6.Jana S., Kumar Trivedi M. and Tallapragada R. M.,
Pharmaceutica Analytica Acta 2015, 6.
DOI: 10.4172/2153-2435.1000430
7.Newkirk A. E. and Aliferis I., Analytical Chemistry 1958, 30,
982-984.
DOI: 10.1021/ac60137a031
8.Belalia F. and Djelali N.-E., Rev Roum Chim 2014, 59, 135-145.
DOI: Not Available
9.Soares J. P., Santos J. E., Chierice G. O. and Cavalheiro E. T. G.,
Eclética Química 2004, 29, 57-64.
DOI: 10.1590/s0100-46702004000200009
10.Mancini M., Moresi M. and Sappino F., Journal of Food
Engineering 1996, 28, 283-295.
DOI: 10.1016/0260-8774(95)00068-2
11.Donnan F. G. and Rose R. C., Canadian Journal of Research
1950, 28b, 105-113.
DOI: 10.1139/cjr50b-016
12.Bourgoin D. and Fasbender H., Rheologica Acta 1967, 6, 65-69.
DOI: 10.1007/bf01968383
13.Haug A., Smidsrød O., Larsen B., Gronowitz S., Hoffman R. A.
and Westerdahl A., Acta Chemica Scandinavica 1965, 19,
341-351.
DOI: 10.3891/acta.chem.scand.19-0341
14.Smidsrød O., Haug A., Larsen B., Gronowitz S., Hoffman R. A.
and Westerdahl A., Acta Chemica Scandinavica 1965, 19,
329-340.
DOI: 10.3891/acta.chem.scand.19-0329
15.Ma J., Lin Y., Chen X., Zhao B. and Zhang J., Food Hydrocolloids
2014, 38, 119-128.
DOI: 10.1016/j.foodhyd.2013.11.016
16.Cevoli C., Balestra F., Ragni L. and Fabbri A., Food
Hydrocolloids 2013, 33, 142-150.
DOI: 10.1016/j.foodhyd.2013.02.022