Mechanism of gelation

Although there is no direct evidence that molecular structure and gelation properties show such a close correlation, this hypothesis may help to show that the mechanism of gelation is a very specific reaction analogous to specific biochemical reactions, like antigen-antibody reactions, etc., in which polysaccharides are also involved. 

This study has shown that MCC forms a gel-like structure at low solids concentration in the presence of salt. It has also been known for a considerable time (20) that MCC forms aqueous gels and pastes but at much higher solids concentration. It would appear that further studies with the MCC gel in dilute form may elucidate the mechanism of gelation more definitively. 

The aim of this work is to elucidate the mechanisms of gelation of the gelatin gels and to establish the relations between the microscopic structure and the rheological properties. 

Thus, the mechanisms of gelation determine the structure of the network, and consequently, the rheological properties of the gels. 

Weng W, Beck JB, Jamieson AM, Rowan SJ. Understanding the mechanism of gelation and stimuli-iesponsive nature of a class of metallo-supramolecular gels. J Am Chem Soc 2006 128 11663-11672. 

Rees, D. A. (1972b). Mechanism of gelation in polysaccharide systems. In Gelation and Gelling Agents, Symposium Proceedings, 13, pp. 7-12. British Food Manufacturing Industry Research Association, London. 

Main Factors Promoting Gelation Mechanism of Gelation 75... 

Fig. 1. —Schematic Mechanism of Gelation by a Polymer Solution. [The fine details are not meant to apply universally for example, the polymer need not have the random-coil conformation in the sol, and junction zones in the gel may engage a greater part of the chain length and may also engage more than two chains.]...

Studies on the forces that stabilize the pectin gel network have contributed to our understanding of the mechanism of gelation. 

Some foods exist in the form of a gel, so it is useful to determine the mechanism of gelation in new product development. Oakenfull and Scott... 

Ionic polymers can be cross-linked in the presence of di- or tri-valent counterions. This mechanism of gelation follows the principle of gelling polyelectrolyte solutions such as sodium alginate with multivalent ions of opposite charges like calcium chloride. 

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