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Sol‐gel transition of biopolymer dispersions
Author(s) -
Nishinari Katsuyoshi
Publication year - 2000
Publication title -
macromolecular symposia
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.257
H-Index - 76
eISSN - 1521-3900
pISSN - 1022-1360
DOI - 10.1002/1521-3900(200010)159:1<205::aid-masy205>3.0.co;2-b
Subject(s) - xyloglucan , biopolymer , glass transition , gellan gum , chemical engineering , materials science , dynamic mechanical analysis , sol gel , polymer , polysaccharide , polymer chemistry , composite material , chemistry , organic chemistry , nanotechnology , food science , engineering
Sol‐gel transition of dispersions of biopolymers, which are used widely in food, cosmetics, biomedical and related industries, is classified by the temperature dependence of storage shear modulus. Sol‐gel transition of gellan gum solution is described well by a criterion of Winter‐Chambon. Too fast gelation of dispersions of konjac glucomannan in the presence of excessive amount of alkaline coagulant and/or at higher temperatures leads to a formation of gels with lower modulus. A solution of xyloglucan from which a certain amount of galactose residues is removed forms a gel on heating and reverts into a solution on further heating. The lower temperature transition of this xyloglucan solution is induced by hydrophobic interaction.