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Outline
In this study, we focused on the preparation of hydrogels with good biocompatibility of sodium alginate (SA), chitosan (CS), and calcium carbonate (CaCO3) by physical cross-linking. We aimed to optimize the hydrogel formulations and systematically explore their structure, physical properties, and freeze-thaw stability. The optimal formula was determined using a single factor experiment and response surface method: SA concentration was 2.14%, CS concentration was 1.7%, Ca2+ concentration was 0.31 mol/L, and the hydrogel swelling rate was 17.20%. The freeze-thaw experiment showed that the performance of the hydrogel was significantly improved while freezing at −80 ℃ and thawing at 4 ℃, and the best effect of one freeze-thaw cycle was achieved: The hardness increased from 125.3 g to 189.6 g, the elasticity increased from 0.72 to 0.85, and the storage modulus increased from 2100 Pa to 3500 Pa. There was a minimal decrease in performance after the second cycle. Nuclear magnetic resonance analysis showed that the hydrogel was more water-bound and more stable in structure under these conditions, and Fourier transform infrared spectroscopy confirmed that the hydrogel was physically cross-linked. The dual-network hydrogels prepared in this study had excellent mechanical properties and freeze-thaw stability, which would provide an important theoretical basis and practical reference for their application in frozen food preservation and as biomedical carriers.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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