Structure formation in liquid solutions and gels of polysaccharides A review of the authors work

Structure formation in liquid solutions and gels of polysaccharides A review of the authors work

Structure formation in solutions of polysaccharides proceeds through multistage associations of macromolecules that lead in many cases to micro heterogeneous structure of semi-dilute liquid solutions as well as thermotropic gels. Along with hydrogen bonds and hydrophobic interactions, intermacromole...

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Veröffentlicht in:Food hydrocolloids 1998, Vol.12 (3), p.253-261
Hauptverfasser: Braudo, Evgeny E., Plashchina, Irina G., Semenova, Maria G., Yuryev, Vladimir P.
Format: Artikel
Sprache:eng
Schlagworte:
chemical structure
gelation
gels
hydrogen bonding
hydrophobic interactions
interactions
pectins
polysaccharides
solutions
temperature
thermodynamics
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Zusammenfassung:Structure formation in solutions of polysaccharides proceeds through multistage associations of macromolecules that lead in many cases to micro heterogeneous structure of semi-dilute liquid solutions as well as thermotropic gels. Along with hydrogen bonds and hydrophobic interactions, intermacromolecular coordination bonds of metal ions can be of crucial importance in the formation of gel networks.
ISSN:0268-005X
1873-7137
DOI:10.1016/S0268-005X(98)00021-6