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Chain association of pectic molecules during calcium‐induced gelation
Author(s) -
Thibault J. F.,
Rinaudo M.
Publication year - 1986
Publication title -
biopolymers
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.556
H-Index - 125
eISSN - 1097-0282
pISSN - 0006-3525
DOI - 10.1002/bip.360250306
Subject(s) - chemistry , counterion , calcium , divalent , polymer , pectin , viscometer , molecule , chromatography , polymer chemistry , inorganic chemistry , ion , organic chemistry , thermodynamics , biochemistry , viscosity , physics
The chain association of pectic molecules with different levels and patterns of esterification during calcium‐induced gelation was studied by methods such as light scattering, viscometry, and determination of calcium activity coefficient and of calcium transport parameter. A gel point can be determined, assuming a power law including a critical ratio (equivalent concentration of calcium ions/pectin carboxylic groups) and quasi‐critical exponents varying in the range 0.50–1.26. The values of these critical parameters were discussed as a function of polymer concentration, of level and pattern of esterification, and of the nature of the divalent counterion. The lower these values are, the better, apparently, the gel‐forming ability of the pectins is.