Structure and Dynamics of Ionically Crosslinked Low Methoxyl Pectin (LMP) Hydrogels: Effect of Ca2+ and Fe3+ Ions on Rheological and Dielectric Relaxation Behaviour
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引用次数: 0
Abstract
Investigations on structure and dynamics of LMP based ionically crosslinked hydrogels important for designing multifunctional materials for applications in energy storage devices. Low Methoxyl Pectin (LMP) solutions were prepared using solution casting technique. Stoichiometric ratios (SR) of 0.5, 1, 1.5 and 2 were selected for Ca2+ and Fe3+ ion doping. Rheology, electrochemical impedance spectroscopy (EIS), SEM studies were performed. The storage modulus (G’) and loss modulus (G”) with Ca2+ and Fe3+ ions showed a power law relationship, which are in good agreement to morphological changes in hydrogels. Rheology results showed a power law relationship with increasing Ca2+ and Fe3+ ion concentration. LMP/Ca2+ hydrogels showed dc conductivity (0.38 S/cm-1.26 S/cm), whereas LMP/Fe3+ hydrogels (0.37 S/cm–0.81 S/cm). Kramer’s Kronig relation was used to derive imaginary part \(({\varepsilon {^{\prime \prime}}_{der}})\) of permittivity to avoid conductivity contributions. Debye model function was used for fitting dielectric relaxation (segmental relaxation) peak. The dc conductivity of LMP was ≈1.52 S/cm with dipolar relaxation time of ≈1.95 × 10−4 s. Dielectric relaxation times were (1.9 × 10−4 – 7.1 × 10− 4) for LMP/Ca2+ hydrogels, whereas, greater change (7.9 × 10− 4 – 2.5 × 10−3) in relaxation time was observed for LMP/Fe3+ hydrogels. Electrode polarization was higher for LMP/Fe3+ over LMP/Ca2+ hydrogels, which can be used in energy storage devices.
期刊介绍:
Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell.
A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.