𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Hydrocolloid gels of polysaccharides and proteins

✍ Scribed by K Nishinari; H Zhang; S Ikeda

Publisher
Elsevier Science
Year
2000
Tongue
English
Weight
761 KB
Volume
5
Category
Article
ISSN
1359-0294

No coin nor oath required. For personal study only.

✦ Synopsis

Recent developments from 1997 to 2000 in hydrocolloid gels which consist of dispersed phase (polysaccharide or protein) and dispersing medium (water) are reviewed in the present paper. Gels and gelling processes of polysaccharides such as gellan gum, methylcellulose, xyloglucan, curdlan, konjac glucomannan and starch are described. Fluid gels and galactomannan gels prepared by freeze-thaw cycling are also described. Effects of pH and ionic strength on the gelation of proteins such as casein and P-lactoglobulin are described. Fractal treatment is introduced to study the structure-property relationship for globular protein gels. Gels formed by different hydrocolloids are also described briefly.

πŸ“œ SIMILAR VOLUMES

Complex Gels of Proteins and Acidic Poly
Complex Gels of Proteins and Acidic Polysaccharides. Part II. The Effect of Electrostatic Interaction on Structure Formation in Complex Gels of Gelatin and Alginate
✍ Muchin, M. A. ;Streltsova, Z. A. ;Vajnerman, E. S. ;Tolstoguzov, V. B. πŸ“‚ Article πŸ“… 1978 πŸ› John Wiley and Sons 🌐 English βš– 308 KB

Complex gelatin-alginate gels prepared from insoluble (type I) and soluble (type 11) complexes are studied by the therniomechanical technique and by polarimetry. Gels of both types are thermoirreversible at concentrations higher than 6% and at weight fractions of alginate of 0.3 or higher. Suppressi