THE EFFECT OF SUCROSE ON THE THERMOREVERSIBLE GEL-SOL TRANSITION IN AGAROSE AND GELATIN

被引：61

作者：

NISHINARI, K

WATASE, M

KOHYAMA, K

NISHINARI, N

OAKENFULL, D

KOIDE, S

OGINO, K

WILLIAMS, PA

PHILLIPS, GO

机构：

[1] SHIZUOKA UNIV,FAC ANAESTHESIA,OYA,SHIZUOKA 422,JAPAN

[2] OHTSUMA WOMENS UNIV,CHIYODA KU,TOKYO 102,JAPAN

[3] CSIRO,FOOD RES LAB,N RYDE,NSW 2113,AUSTRALIA

[4] YAMANASHI UNIV,KOFU,YAMANASHI 400,JAPAN

[5] CHIBA INST TECHNOL,NARASHINO,CHIBA 275,JAPAN

[6] N E WALES INST,FAC SCI & INNOVAT,DEESIDE CH5 4BR,CLWYD,WALES

来源：

POLYMER JOURNAL | 1992年 / 24卷 / 09期

关键词：

GEL-SOL TRANSITION; AGAROSE; GELATIN; RHEOLOGY; DIFFERENTIAL SCANNING CALORIMETRY; ZIPPER MODEL;

D O I：

10.1295/polymj.24.871

中图分类号：

O63 [高分子化学（高聚物）];

学科分类号：

070305 ; 080501 ; 081704 ;

摘要：

The effects of sucrose on the elasticity and thermoreversible gel sol transition in agarose and gelatin gels were studied. The concentration and temperature dependence of the elastic modulus was analysed by current theories of gel elasticity. The gel-sol transition observed by differential scanning calorimetry was discussed or the basis of a zipper model approach. It was suggested that the number of junction zones increased, the size of each junction zone decreased, and the rotational freedom of a link in a zipper decreased by the addition of sucrose.

引用

页码：871 / 877

页数：7

共 9 条

[1] RELATION BETWEEN PHYSICAL GELATION AND TACTICITY IN POLYSTYRENE [J].