Influence of chain length and polymer concentration on the gelation of (Amidated) low-methoxyl pectin induced by calcium

Biomacromolecules

Volumn 6, Issue 6, 2005, Pages 2954-2960

  Capel, François ^a   Nicolai, Taco ^a   Durand, Dominique ^a   Boulenguer, Patrick ^b   Langerdorff, Virginie ^b  

^a UNIVERSITÉ DU MAINE   (France)

^b Degussa Texturant Systems France SAS Research Center   (France)

Author keywords

[No Author keywords available]

Indexed keywords

ADDITION REACTIONS; CALCIUM; CONCENTRATION (PROCESS); COOLING; DEGRADATION; ELASTIC MODULI; GELATION; MATHEMATICAL MODELS; NATURAL POLYMERS; RHEOMETERS; SIZE EXCLUSION CHROMATOGRAPHY; TEMPERATURE MEASUREMENT;

CALCIUM-INDUCED PECTIN GELATION; LOW-METHOXYL PECTIN (LMP); MECHANICAL DEGRADATION; METHYLATION; PECTIN CONCENTRATION;

POLYSACCHARIDES;

CALCIUM ION; PECTIN; POLYMER;

AMIDATION; ARTICLE; BINDING SITE; CHEMICAL BINDING; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; COOLING; DEGRADATION; GEL; GELATION; METHYLATION; MOLECULAR MODEL; MOLECULAR WEIGHT; PREDICTION; PRIORITY JOURNAL; SAMPLING; TEMPERATURE MEASUREMENT;

AMIDES; BIOCOMPATIBLE MATERIALS; BIOPHYSICS; CALCIUM; CHROMATOGRAPHY; DOSE-RESPONSE RELATIONSHIP, DRUG; GELS; HYDROGEN-ION CONCENTRATION; IONS; MACROMOLECULAR SUBSTANCES; MODELS, CHEMICAL; MODELS, THEORETICAL; PECTINS; POLYMERS; POLYSACCHARIDES; RHEOLOGY; TEMPERATURE; VISCOSITY;

EID: 28844488795     PISSN: 15257797     EISSN: None     Source Type: Journal    
DOI: 10.1021/bm0501858     Document Type: Article

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