Preservation 3D Nanoporous Structure of Pectin via Hydrogen Bonding with Hydrophobic Alcohols during Ambient Evaporation Process.
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Polysaccharide nanoporous structures are useful for a variety of uses, including adsorption materials and biomedical scaffolding, due to their biocompatibility and substantial surface areas. Using hydrogen bonding hydrophobic alcohols with pectin chains in water and alcohol mixtures, alcohols can penetrate calcium-bound pectin gels to form 3D nanoporous structures in aqueous solutions. Pectin can achieve this by combining with calcium cations and by forming nanopores by phase separation. In this work, we describe an easy process for making polysaccharide-based xerogels that involves co-evaporating water with a non-solvent at room temperature. We present that when the boiling temperatures of two solvents are comparable, the nanoporous shape may be retained during the evaporation of both alcohol and water. The fact that hydrophobic alcohol molecules hydrogen-bonded to pectin chains prevent the hydration and aggregation of the hydrophilic pectin chains during the natural drying process, convenient process for the production of xerogels.