The reinforcement of gellan gel network by the immersion into salt solution

International Journal of Biological Macromolecules
Yoko NittaKatsuyoshi Nishinari

Abstract

The effect of immersion into salt solutions on rheological properties of gellan gels was investigated. The storage Young's modulus of gellan gels increased with time during the immersion into salt solutions. The increase of the storage Young's modulus can not be explained solely by change in the concentration of gellan. The ellipticity at 202 nm decreased by the immersion, suggesting the formation and aggregation of gellan helices. It was considered that during immersion cations penetrated into gellan gels to induce the formation and aggregation of gellan helices in gels, resulting in reinforcement of the gel network.

References

Jan 1, 1990·Biopolymers·M MilasM Rinaudo

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Citations

Dec 17, 2014·Carbohydrate Polymers·Joice Aline Pires VilelaRosiane Lopes da Cunha
Dec 15, 2015·International Journal of Biological Macromolecules·Florina DanalachePaulina Mata
Mar 10, 2016·Food & Function·Katsuyoshi Nishinari, Yapeng Fang

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