Chain association of pectic molecules during calcium-induced gelation

✍ Scribed by J. F. Thibault; M. Rinaudo

• Book ID: 102765957
• Publisher: Wiley (John Wiley & Sons)
• Year: 1986
• Tongue: English
• Weight: 650 KB
• Volume: 25
• Category: Article
• ISSN: 0006-3525
• DOI: 10.1002/bip.360250306

✦ Synopsis

The chain association of pectic molecules with different levels and patterns of esterification during calcium-induced gelation was studied by methods such as light scattering, viscometry, and determination of calcium activity coefficient and of calcium transport parameter. A gel point can be determined, assuming a power law including a critical ratio (equivalent concentration of calcium iondpectin carboxylic groups) and quasi-critical exponents varying in the range 0.50-1.26. The values of these critical parameters were discussed as a function of polymer concentration, of level and pattern of esterification, and of the nature of the divalent counterion. The lower these values are, the better, apparently, the gel-forming ability of the pectins is.