Abstract
DSC and dynamic viscoelastic measurements were carried out for agarose–DMSO–water gels in order to clarify the relation between the structure and gelling properties of agarose. Gelling ability showed a maximum at DMSO concentration of 0.277 mol fraction (mf). It is suggested that DMSO molecules interact strongly with water molecules and as a result the effective concentration of agarose increases with increasing concentration of DMSO up to 0.277 mf. Then, the gelling ability increases with increasing concentration of DMSO. Beyond this concentration of DMSO, the free DMSO, which has high dissolving power, increases, and then the formation of junction zones is inhibited. Thus, the gelling ability decreases with increasing concentration of DMSO. At a concentration of DMSO of 0.277 mf, the number and structures of junction zones and the conformation of flexible chain molecules connecting junction zones are optimized to give maxima of the elastic modulus, the melting temperature and endothermic enthalpy of melting. The gel containing 0.277 mf DMSO showed no melting endothermic DSC peak when heated from −100°C.
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Watase, M., Nishinari, K. Thermal and Rheological Properties of Agarose-Dimethyl Sulfoxide-Water Gels. Polym J 20, 1125–1133 (1988). https://doi.org/10.1295/polymj.20.1125
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DOI: https://doi.org/10.1295/polymj.20.1125
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