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Gelation calcium-induced

The rheological behaviour in the range of LM pectin was analyzed and the sol-gel diagram established [59] for different stoichiometric ratios. In their paper, these authors determined the gel times for sodium pectate during calcium-induced gelation and the variation of the gel time with polymer concentration, stoichrometric ratio and temperature. [Pg.29]

Substantial research efforts have been made to relate molecular properties to the structures of the junction zones and provide mechanisms for gel formation. Thus we have models for the formation and alignment of double helices for kappa-carrageenan, formation of triple helices for gelatin and egg box models for calcium induced gelation of alginate and pectin to mention a few examples (Morris 1986 Djabourov... [Pg.256]

Thibault, J.F. and Rinaudo, M. 1986. Chain association of pectic molecules during calcium-induced gelation, Biopolymers, 25 455 -68. [Pg.307]

Durand D., Bertrand C., Clark A. H., Lips A. (1990). Calcium-induced gelation of low methoxy pectin solutions Thermodynamic and rheological... [Pg.467]

Yotsuvanagi, T., T. Ohkubo, T. Ohhashi and K. Ikeda, Calcium-induced gelation of alginic acid and pH-sensitive reswelling of dried gels, Chem. Pharm. Bull., 35 (1987) 1555-1563. [Pg.238]

Other protein systems have been successfully used for encapsulation. For example, conjugated linoleic acid has been microencapsulated using whey proteins (Jimenez et al. 2004). A whey protein bead delivery system was prepared by emulsification of soybean oil containing retinol with pre-denatured whey protein followed by the addition of calcium ions to induce gelation. The encapsulant system protected... [Pg.590]

Donato, L., Gamier, C., Novales, B., Durand, S., and Doublier, J. L. 2005. Heat-induced gelation of bovine serum albumin/low-methoxyl pectin systems and the effect of calcium ions. Biomacromolecules 6 374-385. [Pg.393]

Capel F., Nicolai T., Durand D., Boulenguer R, Langendorff V. (2006). Calcium and acid induced gelation of (amidated) low methoxyl pectin. Fog Jf j gggflQid, 20,901-907. [Pg.466]

For LM pectin gels, calcium-induced gel forming is predominant. Increasing DM reduces calcium ion induced gelation ability. AA ereas acetylation of the pectin... [Pg.491]

Schmidt, R. H., Illingworth, B. L., Deng, J. C. and Cornell, J. A. 1979. Multiple regression and response surface analysis of the effects of calcium chloride and crysteine on heat-induced whey protein gelation. J. Agr. Food Chem. 27, 529-532. [Pg.606]

There are four methods of gelation that can be employed to generate crosslinked hydrogel formats. The first method, which was aUuded to earlier, is ionic crosslinking induced by divalent cations like calcium. In the presence of calcium, the multiple guluronate units in the alignate polymer chain form... [Pg.139]

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See also in sourсe #XX -- [ Pg.132 ]



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