Title

Comparative Study on Polyelectrolyte Complex Formation of Chitosan and Pectin or PEMA: Effects of Molecular Weight and Mixing Speed.

Authors

Boughanmi, Rahma; Oelmann, Marina; Steinbach, Christine; Schwarz, Simona

Abstract

Polyelectrolyte complexes (PECs) have gained increasing attention in recent decades due to their importance in various applications, such as water treatment and paper processing. These complexes are formed by mixtures of polycations (n ) and polyanions (n−), known as polyelectrolytes (PEs). In this study, a series of PECs were prepared with different molar charge ratios (n−/n ) using biopolymers such as chitosan (lch) and pectin (p) at pH 5, in addition to the synthetic polymer poly(ethylene alt maleic acid) (PEMA) at the same pH. Two types of chitosan—low molecular weight chitosan (lch) and high molecular weight chitosan (hch)—were used as polycations, and these were mixed with two types of pectin with either a high esterification degree (hp) or a low esterification degree (lp), as well as PEMA as polyanions. These components interacted via electrostatic forces to form the following PEC combinations: (lch&lp), (lch&hp), (hch&hp), and (lch&PEMA). The charge density, turbidity, and particle size of the formed PECs were examined to evaluate the influence of molecular weight and mixing speed on the formation process.

Subjects

MALEIC acid; POLYANIONS; POLYELECTROLYTES; MOLECULAR weights; BIOPOLYMERS

Publication

Polysaccharides (2673-4176), 2024, Vol 5, Issue 4, p842

ISSN

2673-4176

Publication type

Academic Journal

DOI

10.3390/polysaccharides5040052