Measurements of Gelation Process

In general, gel formation of polysaccharides takes place via formation of molecular association. There are various mechanisms as listed in Table 1. In reality, various modes are combined to become the mechanism of gel formation. 

Physical gels Association molecular chains polysaccharides, proteins DSC, TMA 

Measurement was made by Seiko Electric DSC 120 amount of sample 40 mg and scanning speed 2°C/min. 

Eldridge and Ferry [218] used the van t Hoff equation for the study of gelation assuming that the gelation is a chemical equilibrium  

They expressed the relationship between the melting temperature and concentration of gel as follows [218]  

---