Effect of addition of saccharides on gelation of aqueous poly(vinyl alcohol) solutions

✍ Scribed by Kazuo Yamaura; Mari Fukuda; Toshihisa Tanaka; Tetsuya Tanigami

• Publisher: John Wiley and Sons
• Year: 1999
• Tongue: English
• Weight: 207 KB
• Volume: 74
• Category: Article
• ISSN: 0021-8995
• DOI: 10.1002/(sici)1097-4628(19991031)74:5<1298::aid-app28>3.0.co;2-7

✦ Synopsis

The properties of poly(vinyl alcohol) (PVA) hydrogels containing saccharides (D-xylose, D-fructose, D-glucose, and maltose) were examined. The effect of the addition of saccharides to PVA hydrogels on their melting temperatures was remarkable when the gels were chilled at 0°C with saccharide contents above 40 g/dL. Particularly, the melting temperature was the highest for PVA hydrogels with glucose and above 73°C at the polymer concentrations above 6 g/dL. Namely, the enthalpy of the thermal dissociation of the junctions of the spatial network ⌬H was the highest of the four saccharides (glucose Ͼ fructose Ͼ maltose Ͼ xylose) and 150 kJ/mol for the hydrogels with the glucose content of 60 g/dL. The uniform preservation of saccharides and water in their gels were the highest for the gels with fructose during standing for a long time in air after freeze-drying.