Physically crosslinked polyvinyl alcohol–dextran blend xerogels: Morphology and thermal behavior

Physically crosslinked hydrogels composed of different amounts of dextran in PVA matrix were prepared by applying freeze–thaw cycles to their aqueous solutions. Morphology, thermal properties and FTIR spectra of the resulting blend xerogels were examined by SEM, DSC, TGA and FTIR spectroscopy. Blend...

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Bibliographic Details
Published in:Carbohydrate polymers 2011-02, Vol.84 (1), p.145-152
Main Authors: Fathi, Ezatollah, Atyabi, Nahid, Imani, Mohamad, Alinejad, Zeinab
Format: Article
Language:English
Subjects:
Applied sciences
aqueous solutions
crosslinking
Dextran
Exact sciences and technology
Fourier transform infrared spectroscopy
freeze-thaw cycles
Freeze–thaw
hydrocolloids
Natural polymers
Organic polymers
Physicochemistry of polymers
Polyvinyl alcohol
Properties and characterization
scanning electron microscopy
Solution and gel properties
Starch and polysaccharides
thermal degradation
Thermal properties
thermal stability
Xerogels
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Summary:Physically crosslinked hydrogels composed of different amounts of dextran in PVA matrix were prepared by applying freeze–thaw cycles to their aqueous solutions. Morphology, thermal properties and FTIR spectra of the resulting blend xerogels were examined by SEM, DSC, TGA and FTIR spectroscopy. Blend xerogels containing 10% (w/w) dextran showed more compatibility/miscibility according to SEM and DSC results. The Tg of the xerogels did not show any significant changes with increased dextran content. Introducing dextran into the freeze–thawed PVA structure affected crystal size distribution of PVA; and hence thermal degradation behavior of the xerogels. An increase in dextran content resulted in broader crystal size distribution; better and still lower thermal stability in comparison to virgin PVA and freeze–thawed PVA, respectively.
ISSN:0144-8617
1879-1344
DOI:10.1016/j.carbpol.2010.11.018