Effect of hydrophobic modification on rheological and swelling features during chemical gelation of aqueous polysaccharides.

Rheological characteristics during chemical gelation with the cross-linker ethylene glycol diglycidyl ether (EGDE) of semidilute aqueous solutions of hydroxyethylcellulose (HEC) and of two hydrophobically modified analogues (HM-1-HEC and HM-2-HEC) are reported. In addition, rheological features of gelling samples (dextran and its hydrophobically modified analogue (HM-dextran)) of a different structure have been examined. Some swelling experiments on these gels in the postgel region are also reported. The gelation time of the hydroxyethylcellulose systems decreased with increasing cross-linker concentration, and incorporation of hydrophobic units of HEC resulted in a slower gelation. The time of gelation for the dextran system was only slightly affected by the incorporation of hydrophobic groups (HM-dextran). At the gel point, a power law frequency dependence of the dynamic storage modulus (G' proportional to omegan') and loss modulus (G'' proportional to omegan'') was observed for all gelling systems with n' = n'' = n. The attachment of hydrophobic moieties on the dextran chains had virtually no impact on the value of n (n = 0.77), and the percolation model describes the incipient dextran gels. By increasing the number of hydrophobic groups of the HEC polymer, the value of n for the corresponding incipient gel drops significantly, and the value of the gel strength parameter increases strongly. Incorporation of hydrophobic units in the HEC chains promotes the formation of stronger incipient gels because of the contribution from the hydrophobic association effect. The frequency dependence of the complex viscosity reveals that all the investigated gels become more solidlike in the postgel domain. Far into the postgel region, the hydrophobicity of HEC plays a minor role for the strength of the gel network, whereas the values of the complex viscosity are significantly higher for HM-dextran than for the corresponding dextran gel. The swelling experiments on HEC, HM-1-HEC, and HM-2-HEC systems disclose that the degree of swelling of the postgels in water is quite different, depending on the relative distance from the gel point at which the cross-linker reaction is quenched. At a given distance from the gel point, the swelling of the HEC gel is less pronounced than for the corresponding hydrophobically modified samples. At this stage, the swelling of the HM-dextran gel is stronger than for the dextran gel.