Atomic Force Microscopy Studies on Heat-Induced Gelation of Curdlan

Abstract

Heat-induced gelation of a cold-water insoluble polysaccharide, Curdlan, was investigated using atomic force microscopy (AFM). Curdlan dissolved into NaOH aqueous solutions exhibited a spectral transition around 0.2 mol/L NaOH, which is an indicative of conformational transitions from a single helix at a lower alkali concentration to a disordered chain at a higher concentration. Nevertheless, AFM images of Curdlan solubilized in 0.01 mol/L NaOH revealed the presence of heterogeneous supramolecular assemblies of Curdlan: the majority of the molecules were in the form of microfibrils, the lengths of which were on the order of micrometers and the cross-sectional heights of which were approximately 2-3 nm, whereas single molecular chains, partially dissociated from these microfibrils, were also observed. Heating such a sol resulted in the formation of densely cross-linked microgel networks. Heat-induced gelation of Curdlan appears to be initiated by partial dissociation of single chains from supramolecular microfibrils and followed by cross-linking of microfibrils via hydrophobic interactions among these partially dissociated chains.