Role of sucrose in pectin gelation: Static and dynamic light scattering experiments

被引：26

作者：

Bulone, D

Martorana, V

Xiao, CD

San Biagio, PL

机构：

[1] CNR, Ist Biofis, Sez Palermo, I-90146 Palermo, Italy

[2] Natl Res Council Canada, Biotechnol Res Inst, Montreal, PQ H4P 2R2, Canada

来源：

MACROMOLECULES | 2002年 / 35卷 / 21期

关键词：

D O I：

10.1021/ma0205109

中图分类号：

O63 [高分子化学（高聚物）];

学科分类号：

070305 ; 080501 ; 081704 ;

摘要：

We report data on static and dynamic light scattering of semidilute solutions of high methoxyl pectin in the presence of different amounts of sucrose, ranging from few % (w/w) up to a value just below the threshold required for gel formation. The apparent gyration radius of the pectin is found to slightly increase with sucrose concentration while the mean relaxation time displays a diverging behavior, strongly correlated with the increase of the solvent bulk viscosity. The dynamic behavior on approaching the condition required for gelation exhibits features typical of a glass transition, providing new insight into the role of sucrose in promoting the gelation of pectin.

引用

页码：8147 / 8151

页数：5

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