Scleroglucan is a fungal polysaccharide that, when dispersed in water, assumes a very stable triple helix structure. It has numerous industrial applications in different fields, such as food industry, cosmetics, and pharmaceutics. In the presence of borate ions, this polymer forms weak gels that, after freeze-drying and compaction, show an anisotropic swelling behavior, related to the borate/polymer ratio. By monitoring the evolution of the elastic and viscous moduli it was possible to follow the gel formation kinetics. The rheological properties of the network were studied as a function of crosslinking agent concentration and the corresponding flow curves and mechanical spectra were recorded. The kinetics of the crosslinking reaction was monitored by following the time evolution of the storage and loss moduli, after the addition of borate ions to the Scleroglucan system. Creep-recovery experiments allowed acquiring recoverable strain values and those of the critical stress above which a very high compliance of the sample is reached. Obtained results are to be related to the specific type of bonds between the polysaccharide chains and the crosslinking agent.
