Ca2+-induced gelation of low methoxy pectin in the presence of oxidized starch. Part 1. Collapse of network structure

Carbohydrate Polymers

Volumn 43, Issue 2, 2000, Pages 113-122

  Picout, D R ^a   Richardson, R K ^a   Rolin, C ^b   Abeysekera, R M ^c   Morris, E R ^d  

^a CRANFIELD UNIVERSITY   (United Kingdom)

^b DK 4623 Lille ^*  (Denmark)

^c UNIVERSITY OF YORK   (United Kingdom)

^d UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

AGGLOMERATION; CALCIUM COMPOUNDS; COMPOSITION EFFECTS; ESTERIFICATION; GELATION; GELS; MOLECULAR STRUCTURE; OXIDATION; PRECIPITATION (CHEMICAL); RHEOLOGY; STARCH; STOICHIOMETRY;

CALCIUM PECTINATE; PECTIN;

CARBOHYDRATES;

EID: 0033688658     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0144-8617(99)00199-X     Document Type: Article

References (53)

1. Abdulmola N.A., Hember M.W.N., Richardson R.K., Morris E.R. Application of polymer blending laws to starch-gelatin composites. Carbohydrate Polymers. 31:1996;53-63.
2. Abdulmola, N. A., Richardson, R. K., & Morris, E. R. (2000). Effect of oxidised starch on calcium pectinate gels. Food Hydrocolloids, in press.
3. Anon. Pectin. Committee on Food Chemicals Codex of the Institute of Medicine. Food chemicals codex. 4th ed. 1996;284-285 National Academy Press, Washington, DC.
4. Antonov Y.A., Lashko N.P., Glotova Y.K., Malovikova A., Markovich O. Effect of the structural features of pectins and alginates on their thermodynamic compatibility with gelatin in aqueous media. Food Hydrocolloids. 10:1996;1-9.
5. Chilvers G.R., Morris V.J. Coacervation of gelatin-gellan gum mixtures and their use in microencapsulation. Carbohydrate Polymers. 7:1987;111-120.
6. Christensen S.H. Pectins. Glicksman M. Food Hydrocolloids. vol. 3:1986;205-230 CRC Press, Boca Raton, FL.
7. Chronakis I.S., Kasapis S., Richardson R.K. Small deformation rheological properties of maltodextrin-milk protein systems. Carbohydrate Polymers. 29:1996;137-148.
8. Clark A.H., Richardson R.K., Robinson G., Ross-Murphy S.B., Weaver A.C. Structural and mechanical properties of agar/BSA co-gels. Progress in Food and Nutrition Science. 6:1982;149-160.
9. Clark A.H., Richardson R.K., Ross-Murphy S.B., Stubbs J.M. Structural and mechanical properties of agar/gelatin co-gels. Small-deformation studies. Macromolecules. 16:1983;1367-1374.
10. Gilsenan, P. M., Richardson, R. K., & Morris, E. R. (2000a). Thermally-reversible acid-induced gelation of low-methoxy pectin. Carbohydrate Polymers, 41, 339-349.
11. 2+. Biopolymers, submitted for publication.
12. 2+. Biopolymers, submitted for publication.
13. Grant G.T., Morris E.R., Rees D.A., Smith P.J.C., Thom D. Biological interactions between polysaccharides and divalent cations: the egg-box model. FEBS Letters. 32:1973;195-198.
14. Grinberg V.Ya., Tolstoguzov V.B. Thermodynamic compatibility of gelatin with some D-glucans in aqueous media. Carbohydrate Research. 25:1972;313-321.
15. Grinberg V.Ya., Tolstoguzov V.B. Thermodynamic incompatibility of proteins and polysaccharides in solutions. Food Hydrocolloids. 11:1997;145-158.
16. Hember, M. W. N., Khomutov, L. I., Lashek, N. A., Morris, E. R., Panina, N. I., Ptitchkina, N. M., & Roberts, S. A. (2000). Associative and segregative interactions between gelatin and oxidised starch in solutions and gels. Carbohydrate Polymers, submitted for publication.
17. Imeson A.P., Ledward D.A., Mitchell J.R. On the nature of the interaction between some anionic polysaccharides and proteins. Journal of the Science of Food and Agriculture. 28:1977;661-668.
18. Ipsen R. Mixed gels made from protein and κ-carrageenan. Carbohydrate Polymers. 28:1995;337-339.
19. Kalichevsky M.T., Orford P.D., Ring S.G. The incompatibility of concentrated aqueous solutions of dextran and amylose and its effect on amylose gelation. Carbohydrate Polymers. 6:1986;145-154.
20. Kasapis S., Morris E.R., Norton I.T., Clark A.H. Phase equilibria and gelation in gelatin/maltodextrin systems - Part IV: composition-dependence of mixed-gel moduli. Carbohydrate Polymers. 21:1993b;269-276.
21. Kasapis S., Morris E.R., Norton I.T., Gidley M.J. Phase equilibria and gelation in gelatin/maltodextrin systems - Part II: polymer incompatibility in solution. Carbohydrate Polymers. 21:1993b;249-259.
22. Matser A.M., Steeneken P.A.M. Rheological properties of highly cross-linked waxy maize starch in aqueous suspensions of skim milk components. Effects of the concentration of starch and skim milk components. Carbohydrate Polymers. 32:1997;297-305.
23. McEvoy H., Ross-Murphy S.B., Clark A.H. Large deformation and ultimate properties of biopolymer gels: 2. Mixed gel systems. Polymer. 26:1985;1493-1500.
24. Manoj, P., Kasapis, S., Hember, M. W. N., Richardson, R. K., & Morris, E. R. (2000). Complex interactions in co-gelation of whey protein isolate or bovine serum albumin with potato maltodextrin. Food Hydrocolloids, submitted for publication.
25. Mohammed Z.H., Hember M.W.N., Richardson R.K., Morris E.R. Application of polymer blending laws to composite gels of agarose and crosslinked waxy maize starch. Carbohydrate Polymers. 36:1998;27-36.
26. Morawetz H. Macromolecules in solution. 1965;Wiley, New York.
27. Morris E.R. Rheology of hydrocolloids. Phillips G.O., Wedlock D.J., Williams P.A. Gums and stabilisers for the food industry. 2:1984;57-78 Pergamon Press, Oxford, UK.
28. Morris E.R. Mixed polymer gels. Harris P. Food gels. 1990;291-359 Elsevier, London.
29. Morris E.R. The effect of solvent partition on the mechanical properties of biphasic biopolymer gels: an approximate theoretical treatment. Carbohydrate Polymers. 17:1992;65-70.
30. Morris E.R., Powell D.A., Gidley M.J., Rees D.A. Conformations and interactions of pectins. I. Polymorphism between gel and solid states of calcium polygalacturonate. Journal of Molecular Biology. 155:1982;507-516.
31. Morris E.R., Gothard M.G.E., Hember M.W.N., Manning C.E., Robinson G. Conformational and rheological transitions of welan, rhamsan and acylated gellan. Carbohydrate Polymers. 30:1996;165-175.
32. Morris V.J. Multicomponent gels. Phillips G.O., Wedlock D.J., Williams P.A. Gums and stabilisers for the food industry. 3:1986;87-99 Elsevier, London.
33. Muchin M.A., Wajnermann E.S., Tolstogusow W.B. Complex gels of proteins and acidic polysaccharides. Die Nahrung. 20:1976;313-319.
34. 2+-induced gelation of low methoxy pectin in the presence of oxidised starch. Part 2. Quantitative analysis of moduli. Carbohydrate Polymers, 43, 123-131.
35. Picout, D.R., Richardson, R.K., Morris, E.R. (2000b). Co-gelation of calcium pectinate with potato maltodextrin. Part 1. Network formation on cooling. Carbohydrate Polymers, 43, 133-141.
36. Picout, D.R., Richardson, R.K., Morris, E.R. (2000c). Co-gelation of calcium pectinate with potato maltodextrin. Part 2. Analysis of co-gel moduli. Carbohydrate Polymers, 43, 143-153.
37. Piculell L., Nilsson S., Falck L., Tjerneld F. Phase separation in aqueous mixtures of similarly charged polyelectrolytes. Polymer Communications. 32:1991;158-160.
38. Piculell L., Iliopoulos I., Linse P., Nilsson S., Turquois T., Viebke C., Zhang W. Association and segregation in ternary polymer solutions and gels. Phillips G.O., Williams P.A., Wedlock D.J. Gums and stabilisers for the food industry. 7:1994;309-322 IRL Press, Oxford, UK.
39. Picullel L., Bergfeldt K., Nilsson S. Factors determining phase behaviour of multicomponent biopolymer systems. Harding S.E., Hill S.E., Mitchell J.R. Biopolymer mixtures. 1995;13-35 Nottingham University Press, Nottingham, UK.
40. Powell D.A., Morris E.R., Gidley M.J., Rees D.A. Conformations and interactions of pectins. II. Influence of residue sequence on chain association in calcium pectate gels. Journal of Molecular Biology. 155:1982;517-531.
41. Rolin C. Pectin. Whistler R.L., BeMiller J.N. Industrial gums: polysaccharides and their derivatives. 3rd ed. 1993;257-293 Academic Press, San Diego, CA.
42. Ross-Murphy S.B. Rheological methods. Chan H.W.-S. Biophysical methods in food research. Critical Reports on Applied Chemistry. 1984;195-290 SCI, London, UK.
43. Stainsby G. Proteinaceous gelling systems and their complexes with polysaccharides. Food Chemistry. 6:1980;3-14.
44. Suchkov V.V., Grinberg V.Ya., Tolstoguzov V.B. Steady-state viscosity of the liquid two-phase disperse system water-casein-sodium alginate. Carbohydrate Polymers. 1:1981;39-53.
45. Takayanagi M., Harima H., Iwata Y. Viscoelastic behaviour of polymer blends and its comparison with model experiments. Memoirs - Faculty of Engineering Kyushi University. 23:1963;1-13.
46. Tolstoguzov V.B. Functional properties of protein-polysaccharide mixtures. Mitchell J.R., Ledward D.A. Functional properties of food macromolecules. 1986;385-415 Elsevier, London.
47. Tolstoguzov V.B. Concentration and purification of proteins by means of two-phase systems: membraneless osmosis process. Food Hydrocolloids. 2:1988;195-207.
48. Tolstoguzov V.B. Functional properties of food proteins and role of protein-polysaccharide interaction. Food Hydrocolloids. 4:1991;429-468.
49. Tolstoguzov V.B. Interactions of gelatin with polysaccharides. Phillips G.O., Williams P.A., Wedlock D.J. Gums and stabilisers for the food industry. 8:1996;157-175 IRL Press, Oxford.
50. Tolstoguzov V.B., Belkina V.P., Gulov V.Ja., Grinberg V.Ja., Titova E.F., Belavzeva E.M. State of phase, structure and mechanical properties of the gelatinous system water-gelatin-dextran. Die Stärke. 26:1974;130-137.
51. Tolstoguzow W.B., Wajnermann E.S. Investigation of the interaction between certain proteins and acidic polysaccharides in aqueous medium. Die Nahrung. 19:1975;45-60.
52. Tschumak G.Ja., Wajnermann E.S., Tolstogusow W.B. Structure and properties of complex gels of gelatin and pectin. Die Nahrung. 20:1976;321-328.
53. Zasypkin D.V., Braudo E.E., Tolstoguzov V.B. Multicomponent biopolymer gels. Food Hydrocolloids. 11:1997;159-170.