Effect of sugars on the mechanical and thermal properties of agarose gels

The present study examines the thermal and mechanical properties of agarose/sugar mixtures using micro-DSC (Differential Scanning Calorimetry) and Dynamic Mechanical Thermal Analyser. In DSC experiments, addition of sugar was reflected in a broad exothermic event compared to sharp transitions generated by the aqueous agarose preparation. At high levels of co-solute, agarose networks show a reduced enthalpic content per gram of the polymer thus arguing for a transformation to a more entropic finely stranded networks of reduced number of junctions zones, the networks exhibited long large deformation properties. At high levels of sugar, agarose samples show a mechanical spectrum that can be modelled according to the WLF/free-volume theory, which requires an entropic lightly cross-linked network.