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<p>In this study, the rapid gelation of sodium alginate (SA) induced by different calcium sources was evaluated via rheological characterization and microstructural analysis. The real-time rheological behavior during rapid gelation was accurately described by the Gompertz growth model. Rheological results demonstrated that the calcium chloride system exhibited the highest ΔG’/Δt and MGR. Under the optimal gelation conditions of 0.15&#xa0;mol·L<sup>− 1</sup> c(Ca²⁺), 725 mPa s η(SA), and 1% (w/v) c(SA), the most rapid ΔG’/Δt and MGR reached 9.32 ± 0.17&#xa0;Pa·s⁻¹ (ΔG’/Δt<sub>RFS</sub>), 1.76 ± 0.14&#xa0;Pa·s⁻¹ (ΔG’/Δt<sub>QSS</sub>), and 0.53&#xa0;Pa·s⁻¹ (MGR), respectively, through a single-factor experiment and response surface methodology. Fourier-transform infrared spectroscopy showed that gels induced by all calcium sources exhibited a similar egg-box structure. The scanning electron microscope revealed a certain correlation between rapid gelation kinetics and microstructure, with calcium chloride-induced alginate gels exhibiting a more uniform and densely layered structure. These present findings provide a theoretical foundation for selecting calcium sources in rapid SA gelation and establish a clear relationship between gelation kinetics and gel microstructure.</p>

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Evaluation of rapid gelation of sodium alginate induced by different calcium sources through rheological and microstructural analysis

  • 期刊论文

  • 发表日期：

    2026年3月5日

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  • Yihang Lin,
  • Jiachao Xu

摘要

In this study, the rapid gelation of sodium alginate (SA) induced by different calcium sources was evaluated via rheological characterization and microstructural analysis. The real-time rheological behavior during rapid gelation was accurately described by the Gompertz growth model. Rheological results demonstrated that the calcium chloride system exhibited the highest ΔG’/Δt and MGR. Under the optimal gelation conditions of 0.15 mol·L− 1 c(Ca²⁺), 725 mPa s η(SA), and 1% (w/v) c(SA), the most rapid ΔG’/Δt and MGR reached 9.32 ± 0.17 Pa·s⁻¹ (ΔG’/ΔtRFS), 1.76 ± 0.14 Pa·s⁻¹ (ΔG’/ΔtQSS), and 0.53 Pa·s⁻¹ (MGR), respectively, through a single-factor experiment and response surface methodology. Fourier-transform infrared spectroscopy showed that gels induced by all calcium sources exhibited a similar egg-box structure. The scanning electron microscope revealed a certain correlation between rapid gelation kinetics and microstructure, with calcium chloride-induced alginate gels exhibiting a more uniform and densely layered structure. These present findings provide a theoretical foundation for selecting calcium sources in rapid SA gelation and establish a clear relationship between gelation kinetics and gel microstructure.