Effects of gelation concentration on cyclic deformation behavior of κ-carrageenan hydrogels.

The aim of this study is to elucidate the relationship between the network structure of κ-carrageenan hydrogels and their mechanical properties. First κ-carrageenan hydrogels have been prepared at different gelation concentrations, and then the mechanical behavior during four cyclic deformations has been examined at the same κ-carrageenan concentration. Young's modulus is higher for the gel prepared at 5 gL (C05) compared to that for the gel prepared at 30 gL (C30). C30 shows almost linear relation between the stress and the strain like an ideal rubber, while a residual strain appears in each cyclic deformation for C05. The extent of the residual strain depends on the maximum strain and the deformation speed, indicating that C05 deforms plastically to some extent. The residual strain for C05 decreases gradually even after a cyclic deformation and disappears in the case of a small strain as if there were a memory of the structure. The effects of the gelation concentration on the mechanical properties have been explained based on the network structure specific to κ-carrageenan hydrogels. The higher modulus for C05 has been attributed to the higher helix content and the plastic deformation of C05 to the loosely-aggregated crosslinks.