Adv. Mater. 2019, 31, 1902381

       天然多糖，诸如海藻酸，果胶难以在水中均匀溶解，因此高浓度的多糖溶液一直受到限制，若直接加入足够浓度的多糖，可能导致溶质结块，难以均匀分布。且使用此溶液难以制备强度足够的水凝胶，上海交通大学邹多宏教授课题组受到中国传统烹饪浓汤的手法启发，通过挥发水相，增加多糖溶液的浓度，并且由于氢键的加强，多糖链与链之间氢键相互作用得到加强，通过此方法可以得到25%的海藻酸钠溶液，远超于直接溶解得到的海藻酸钠浓度，且经过测试，其水凝胶力学强度高于传统制备，并且具有良好的加工性能，可以制备各种形状。

Natural polysaccharides, such as alginic acid, and pectin are difficult to dissolve uniformly in water. Therefore, high-concentration polysaccharide solutions have been restricted. If polysaccharides of sufficient concentration are directly added, it may cause solutes to agglomerate and be difficult to evenly distribute.  Moreover, it is difficult to prepare a hydrogel with sufficient strength using this solution. The author was inspired by the traditional Chinese cooking method to increase the concentration of the polysaccharide solution by volatilizing the water phase, and due to the strengthening of the hydrogen bond, the hydrogen bond between the polysaccharide chain and the chain. The interaction has been strengthened. By this method, a 25% sodium alginate solution can be obtained, which is much higher than the concentration of sodium alginate obtained by direct dissolution. After testing, the hydrogel has a higher mechanical strength than traditional preparations and has good processing performance, various shapes can be prepared.

DOI: 10.1002/adma.201902381

 

                                                                                                                       李建超