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Effects of the addition of hyaluronate segments with different chain lengths on the viscoelasticity of hyaluronic acid solutions
Author(s) -
Fujii Kazuko,
Kawata Masatoshi,
Kobayashi Yoshiyuki,
Okamoto Akio,
Nishinari Katsuyoshi
Publication year - 1996
Publication title -
biopolymers
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.556
H-Index - 125
eISSN - 1097-0282
pISSN - 0006-3525
DOI - 10.1002/(sici)1097-0282(199605)38:5<583::aid-bip4>3.0.co;2-o
Subject(s) - chemistry , hyaluronic acid , sodium hyaluronate , glucuronate , aqueous solution , viscoelasticity , sugar , sodium , polymer chemistry , chromatography , nuclear chemistry , biochemistry , organic chemistry , anatomy , thermodynamics , medicine , physics
The effects of the addition of sodium hyaluronate segments (sHA) with different chain lengths on the viscoelasticity of high molecular weight sodium hyaluronate (HA) aqueous solutions were studied. The additive effects of sHA depended on the chain length of sHA. Shorter sHA decreased storage (G′) and loss (G′′) moduli, whereas longer sHA increased both moduli. In physiological saline, the effects of the addition of sHA depended on the chain length of sHA, as in aqueous solutions, except that shorter segments did not decrease both moduli. The effects of the addition of monosaccharides, i.e., N‐acetyl glucosamine (GlcNAc) and sodium glucuronate (GlcANa), were also studied. Although GlcNAc increased G′ and G′′, GlcANa decreased both moduli. A shift factor “A,” which depended on chain‐length effects, a sugar effect, and a salt effect, was developed to explain these additive effects quantitatively. © 1996 John Wiley & Sons, Inc.