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Viscoelasticity of hyaluronic acid with different molecular weights

Kobayashi, Y., Okamoto, A., Nishinari, K.·1994·Biorheology

Abstract

Storage and loss moduli of hyaluronic acid solutions with different molecular weights were observed as a function of frequency in the presence of sugars and salts. The hyaluronic acid solutions of higher molecular weight (Mw > 17 x 10(6)) fractions showed entanglement, whereas lower molecular weight fractions did not. For inducing the entanglement of molecular chains of hyaluronic acid, increasing the molecular weight of hyaluronic acid was more effective than increasing the concentration of the lower molecular weight fractions (Mw = 7. 8 x 10(5). Glucose, fructose, galactose, and sucrose increased both storage and loss moduli, while NaCl, KCl and CaCl2 decreased both moduli. It is suggested that sugars create hydrogen bonds and strengthen the transient network. Cations shield the electrostatic repulsion of hyaluronic acid molecules, and the polymer chains are shrunk into compact coils from expanded stiffened coils.

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Metadata

Authors
Kobayashi, Y., Okamoto, A., & Nishinari, K.
Venue
Biorheology
Published
1994-06-01
Volume
31
Issue
3
Pages
235-244
ISSN
  • 0006-355X (ISSN-L)
  • 1878-5034
OpenAlex
W2299705674
Cited by
188
References
0
FWCI
1.21
Type
journal article
Language
en
Open access
closed

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CoChat. (2026). Citation check: Viscoelasticity of hyaluronic acid with different molecular weights. https://app.cochat.ai/papers/10.3233/bir-1994-31302
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Kobayashi, Y., Okamoto, A., & Nishinari, K. (1994). Viscoelasticity of hyaluronic acid with different molecular weights. Biorheology. https://doi.org/10.3233/bir-1994-31302

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