Comparative Insights into the Fundamental Steps Underlying Gelation of Plant and Algal Ionic Polysaccharides: Pectate and Alginate
Abstract
:1. Introduction
“Physical gels are characterized by dynamic cross-links that are constantly created and broken, changing its state between solid and liquid under influence of environmental factors. This restructuring ability of physical gels makes them an important class of materials with many applications, such as in drug delivery”.[5]
2. Results and Discussion
2.1. Pectate
2.2. Alginate
2.2.1. Description of the Model
- there is only one type of adsorbate (i.e., Ca2+ ions) and two type of sites with a different affinity for the adsorbate;
- all sites of type i show the same value of the quotient ;
- the bound species attach to definite association sites;
- each site can accommodate only one bound ion;
- there are no interactions between adsorbate molecules on adjacent sites.
- φ1 and φ2 are mutually interdependent;
- φ1 and φ2 will both vary between 0 and 1, thereby being assumed as purely modulating the “intrinsic” binding affinity of type-1 and type-2 sites through Q1 and Q2, respectively;
- sequentially, the type-1 mode of binding is the first to take place, followed by an interconversion to type-2 mode;
- the lowest number of parameters has to be used.
2.2.2. Test of the Model
- (a)
- Pectate
- (b) Alginate
2.3. Comparison
2.3.1. Fractions of Chemically Bound Calcium Counterions
2.3.2. Fractions of Condensed Calcium Counterions with Specific Affinity for Alginate: Evaluation of Their Fractions and of the Corresponding Thermodynamic Parameters
- i
- The affinity process is assumed to derive from desolvation only. The desolvation of both the condensed counterions and the polyion-charged groups is accompanied by positive changes of volume, enthalpy and entropy. The process is supposed to be cratic only, i.e., to stem essentially from the increase of the number of water molecules released from the hydration shells of the interacting ionic species (as to ), with the correlated rupture of several ion/dipole bonds (as to ). The observed positive volume change derives from the decrease of density (i.e., increase of ionic molar volume) of the released water molecules on passing from a condition of electrostriction to that of liquid water. This has been demonstrated by the positive values of the observed molar volume and enthalpy changes in various interactions of divalent ions with both synthetic polycarboxylates [26,27] and with polyuronates [24]. Therefore, both and and and are linearly proportional, i.e.,:
- ii
- The affinity interactions manifesting in the process of desolvation are intrinsically the same for all polyuronates/calcium systems, i (Barclay–Butler relationship [28]), namely they are characterized by a single value of Tm in the equation: . The Barclay–Butler correlation, which has found wide application in thermodynamic hydration studies for a long time, while [29], up to recent times [30], as well as in the thermodynamics of a solution of ionic polysaccharides [31]. On the experimental side, the results of reference [10], herein reported in Figure 8a, strongly support this hypothesis. In fact, they have been obtained in the parallel case of affinity interactions with magnesium ions exhibited by L.hyp. alginate, pectate, and by some related polyuronate systems. The vs. data show a very good linear correlation with a value of the slope as low as 6.8 K.
2.3.3. Calculation of the Molar Enthalpy Changes of Chemically Bound Calcium Counterions
2.3.4. Thermodynamics of the Calcium/Polyuronate Interactions
2.3.5. Macromolecular Properties
3. Conclusions
- Ca2+ counterions are preferentially accumulated as territorially condensed counterions around the polyanions thanks to a “specific affinity” for the carbohydrate polymer moiety;
- such a “cloud” of crowded calcium ions contributes stabilizing the further strong chemical bonding in conformationally specific intermolecular sites, widely known as “egg-boxes”;
- the strong chemical bonding (entailing charge annihilation, albeit not the formation of covalent bonding) develops through two sequential steps. The former one—type-1—involves the formation of an imperfect—or “tilted”—mononuclear egg-box, which upon further calcium ions addition transforms into the sequence of nearest neighboring “perfect” egg-boxes—type-2;
- the change of the molar mass of both pectate and alginate upon increasing concentration of calcium shows that the formation of calcium interchain links starts from the beginning, with no “induction-concentration”, possibly deriving from intramolecular calcium bonding.
- the attainment of the conformational ordering of pectate is the same for both the “tilted” and the ”perfect” egg-box, at variance with alginate, for which such an attainment of conformational order is quite lower for the type-1 mode than that for the type-2 one;
- type-1 bonding mode of alginate is favored with the respect to type-2 for a range of the growing calcium concentration much wider than that of pectate. In both cases, however, the behavior of the linker formation growth perfectly parallels that predicted by the model of Borukhov et al.;
- all thermodynamic parameters of calcium interaction with pectate indicate a stronger affinity in the case of pectate than for alginate.
4. Materials and Methods
Sample | FG | FM | FGG | FGGG | FGM,MG | FMM | [η] (dL/g) b |
---|---|---|---|---|---|---|---|
L. hyperborea alginate | 0.65 | 0.35 | 0.53 | 0.49 | 0.12 | 0.23 | 6.41 ± 0.02 |
Alginate 1 | 0.45 | 0.55 | 0.30 | n.a. | 0.15 | 0.40 | n.a. |
Author Contributions
Funding
Informed Consent Statement
Conflicts of Interest
Appendix A
Parameter | Constant τ | Variable τ |
---|---|---|
1.26 | 1.43 | |
1.72 | 2.18 | |
Q1 | 759 | 640 |
Q2 | 1488 | 1270 |
0.225 | 0.252 | |
τ | 11.1 | - |
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Pectate | Alginate | |||
---|---|---|---|---|
A. Affinity | ||||
12 | mL·mol−1 | 7 | ||
18.9 | cal·mol−1 K−1 | 11.0 | ||
1500 | cal·mol−1 | 875 | ||
−4135 | cal·mol−1 | −2411 | ||
gaff | −7.0 | (gaff = | gaff | −4.1 |
B. Bonding | ||||
29 | mL·mol−1 | 9 | ||
ΔA[𝜗] | 1.00 | - | ΔA[𝜗] | 1.43 |
29 | mL·mol−1 | 15 | ||
ΔB[𝜗] | 1.00 | - | ΔB[𝜗] | 2.18 |
−1704 | cal·mol−1 | −750 | ||
−7817 | cal·mol−1 | −2100 |
For | And | Then | |||||
---|---|---|---|---|---|---|---|
= | Finite value | 1/2 | 1/2 | ||||
= | 0 | → | ∞ | 1 | 0 | ||
= | 0 | = | 0 | 1/2 | 1/2 | ||
= | 0 | → | - ∞ | 0 | 1 | ||
→ | ∞ | Finite value | 0 | 1 |
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Paoletti, S.; Donati, I. Comparative Insights into the Fundamental Steps Underlying Gelation of Plant and Algal Ionic Polysaccharides: Pectate and Alginate. Gels 2022, 8, 784. https://doi.org/10.3390/gels8120784
Paoletti S, Donati I. Comparative Insights into the Fundamental Steps Underlying Gelation of Plant and Algal Ionic Polysaccharides: Pectate and Alginate. Gels. 2022; 8(12):784. https://doi.org/10.3390/gels8120784
Chicago/Turabian StylePaoletti, Sergio, and Ivan Donati. 2022. "Comparative Insights into the Fundamental Steps Underlying Gelation of Plant and Algal Ionic Polysaccharides: Pectate and Alginate" Gels 8, no. 12: 784. https://doi.org/10.3390/gels8120784
APA StylePaoletti, S., & Donati, I. (2022). Comparative Insights into the Fundamental Steps Underlying Gelation of Plant and Algal Ionic Polysaccharides: Pectate and Alginate. Gels, 8(12), 784. https://doi.org/10.3390/gels8120784