The viscometric behaviour of sodium hyaluronate in aqueous and KCl solutions

Kupská, Ivana; Lapčík, Lubomír; Lapčíková, Barbora; Žáková, Karolína; Juříková, Jana

dc.title	The viscometric behaviour of sodium hyaluronate in aqueous and KCl solutions	en
dc.contributor.author	Kupská, Ivana
dc.contributor.author	Lapčík, Lubomír
dc.contributor.author	Lapčíková, Barbora
dc.contributor.author	Žáková, Karolína
dc.contributor.author	Juříková, Jana
dc.relation.ispartof	Colloids and Surfaces A: Physicochemical and Engineering Aspects
dc.identifier.issn	1873-4359 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued	2014
utb.relation.volume	454
utb.relation.issue	1
dc.citation.spage	32
dc.citation.epage	37
dc.type	article
dc.language.iso	en
dc.publisher	Elsevier Science B.V.
dc.identifier.doi	10.1016/j.colsurfa.2014.04.018
dc.relation.uri	https://www.sciencedirect.com/science/article/pii/S0927775714003768
dc.subject	Capillary viscosimetry	en
dc.subject	Fluorescence spectrophotometry	en
dc.subject	Huggin' constant	en
dc.subject	Intrinsic viscosity	en
dc.subject	Sodium hyaluronate	en
dc.description.abstract	This paper deals with the viscometric characterization of sodium hyaluronate aqueous and (1:1) electrolyte (KCl) solutions at defined pH and temperature. The solution properties affected the macromolecular chain coil dimensions by triggering their expansion or contraction. Studied hyaluronate solutions viscosities at temperature range of 25-35. °C reflect conformation transition from a double helix to statistical coil as revealed by a step change of Huggin' constant at 30. °C. A change in the slope of the observed reduced specific viscosity induced by temperature change was a further indication of the double helix-coil transition. The effects were simultaneously confirmed by fluorescence spectrometry measurements. © 2014 Elsevier B.V.	en
utb.faculty	Faculty of Technology
utb.faculty	University Institute
dc.identifier.uri	http://hdl.handle.net/10563/1003725
utb.identifier.obdid	43871466
utb.identifier.scopus	2-s2.0-84899050416
utb.identifier.wok	000337880300005
utb.identifier.coden	CPEAE
utb.source	j-scopus
dc.date.accessioned	2014-06-05T20:21:35Z
dc.date.available	2014-06-05T20:21:35Z
utb.ou	Centre of Polymer Systems
utb.contributor.internalauthor	Kupská, Ivana
utb.contributor.internalauthor	Lapčík, Lubomír
utb.contributor.internalauthor	Lapčíková, Barbora
utb.contributor.internalauthor	Žáková, Karolína
utb.contributor.internalauthor	Juříková, Jana
utb.fulltext.affiliation	Ivana Kupská a, Lubomír Lapčík a,b,c,∗, Barbora Lapčíková a,b,c, Karolína Žáková a, Jana Juříková a,b a Department of Foodstuff Technology, Faculty of Technology, Tomas Bata University in Zlín, Nám. T.G. Masaryka 5555, Zlín, Czech Republic b Centre of Polymer Systems, Tomas Bata University in Zlín, Nám. T.G. Masaryka 5555, Zlín, Czech Republic c Department of Physical Chemistry, Regional Centre of Advanced Technologies and Materials, Faculty of Science, Palacky University, 17. listopadu 12,77146 Olomouc, Czech Republic ∗ Corresponding author at: Department of Foodstuff Technology, Faculty of Technology, Tomas Bata University in Zlín, Nam. T.G. Masaryka 5555, Zlín, Czech Republic. Tel.: +420 732506770.E-mail addresses: ivana.kupska@email.cz (I. Kupská), lapcikl@seznam.cz (L. Lapcík).
utb.fulltext.dates	Received 5 February 2014 Received in revised form 2 April 2014 Accepted 4 April 2014 Available online 15 April 2014
utb.fulltext.sponsorship	Financial support from the Operational Program Research and Development for Innovations – European Regional Development Fund (grant no. CZ.1.05/2.1.00/03.0111) is gratefully acknowledged. Authors would like to express their gratitude for partial financing also to Tomas Bata University in Zlin (grant no. IGA/FT/2014/001).
utb.fulltext.faculty	Faculty of Technology
utb.fulltext.ou	Department of Foodstuff Technology
utb.fulltext.ou	Centre of Polymer Systems