Further evidence of the changing nature of biopolymer networks in the presence of sugar

被引：22

作者：

Al-Marhoobi, IM ^{[1
]}

Kasapis, S ^{[1
]}

机构：

[1] Sultan Qaboos Univ, Coll Agr & Marine Sci, Dept Food Sci & Nutr, Al Khoud 123, Oman

来源：

CARBOHYDRATE RESEARCH | 2005年 / 340卷 / 04期

关键词：

agarose; deacylated gellan; carrageenans; gelatin; sugar; DSC;

D O I：

10.1016/j.carres.2004.12.018

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Despite claims made in the literature that polysaccharides maintain a substantially aggregated morphology in the form of 'gel particulates' or 'gel islands' at a high sugar environment, results of differential scanning calorimetry (DSC) discussed now demonstrate that extensive macromolecular order is not thermodynamically stable. Gelatin, on the other hand, appears to demix from the sugar-rich domains, which promote chain association rather than inhibiting it. DSC evidence is supported by previously published transmission electron microscopy (TEM) work and mechanical analysis. (c) 2005 Elsevier Ltd. All rights reserved.

引用

页码：771 / 774

页数：4

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