《Table 1 Summery of gelation temperature and time of CS/β-GP/ChiNC solutions》

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《Effects of Chitin Nanocrystal on Solution Behavior and Gelation of Chitosan/β-Glycerophosphate Thermosensitive Hydrogel》

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The time sw eep tests w ere performed at 37℃，w ith the ChiNC content varying from 0%to 30%for exploring its influence on gelation time.The corresponding results are depicted in Fig.2 and also summarized in Table 1.As expected，the progression of G'and G″show ed a clear sol-to-gel transition w hen G'became higher than G″.As compared to the pure CS/β-GP system，the incorporation of ChiNC into CS/β-GP gave rise to strong differences in gelation time.M oreover，the gelation time w as complicated by the addition amount of ChiNC.When the ChiNC content w as 5%，the gelation time sharply increased from 344 s to 716 s，then further increased to858 s at 10%ChiNC content，and follow ed by a little decrease to 807 s at 15%ChiNC content.Clearly，the gelation w as retarded by the loading of ChiNC，w hen the amount of ChiNC ranged from 5%to 15%.While，as the ChiNC content w as up to 20%，the gelation time sharply reduced to 244 s，shorter than that of pure CS/β-GP system，and then further reduced to 189 s at 30%ChiNC content.Generally，the sol-to-gel transition of CS/β-GP upon heating w as ascribed to the increasing interchain hydrophobic attraction of CS[25]，while the presence of ChiNC w ould produce additional hydrogen-bond attraction betw een CS and ChiNC[34]，which would prevent interchain hydrophobic attraction of CS and thus delay gelation process.How ever，the gelation w as accelerated w hen the added amount of ChiNC w as not less than 20%，possibly due to the reason that the ChiNC can form a three-dimensional percolation structure via hydrogenbonding interaction at a higher concentration[35]and thus construct a second netw ork structure to produce gelation in this combined system.