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- Title
Network structure and molecular mechanisms of food gels viewed from macroscopic, microscopic and molecular levels.
- Authors
DESCALLAR, Faith Bernadette A.; Xi YANG; GEONZON, Lester C.; MATSUKAWA, Shingo
- Abstract
This article reviews different studies on the gelation mechanisms and network structural characteristics in polysaccharide gels at the different length scales of observation: macroscopic, microscopic, and molecular. Rheological and micro-DSC (Differential Scanning Calorimetry) measurements represent the macroscopic viewpoints on the gelation of pure kappa-carrageenan (KC), iotacarrageenan (IC) and KC/IC mixtures. Microscopic rheological properties observed using particle tracking experiments have been used to elucidate the formation of heterogeneous networks of KC-rich and IC-rich domains in mixed KC/IC gels, and facilitate observations of their aging process. Nuclear magnetic resonance (NMR) relaxation time measurements provide information on the tumbling motion and local mobility; these molecular-level experiments are presented for agar, agarose, native gellan and deacylated gellan chains. NMR diffusion measurements of gelling and probe polymers give insights into the conformational changes, aggregation and network formation, and aging mechanisms, and are presented for all studied polysaccharides.
- Subjects
MOLECULAR structure; POLYMER networks; DIFFUSION measurements; RHEOLOGY; POLYSACCHARIDES; NUCLEAR magnetic resonance; POLYMERS
- Publication
Food Science & Technology Research, 2023, Vol 29, Issue 3, p171
- ISSN
1344-6606
- Publication type
Article
- DOI
10.3136/fstr.FSTR-D-22-00170