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Thermodynamics and structural aspect of the gelling process in the gellan gum/metal salt aqueous solutions

Thermodynamics and structural aspect of the gelling process in the gellan gum/metal salt aqueous... Gellan gum undergoes gelation by forming domains composed of associated double helices. Here the further random aggregation of associated double helices seems necessary for the formation of the network in the case of Na-gellan with adding NaCl. Gellan gum aqueous solutions were prepared with or without adding various concentrations of NaCl, and their gel-sol transitions were observed by the differential scanning calorimetry (DSC) and the small-angle X-ray scattering (SAXS). The DSC endothermic peaks are attributed to the dissociation of the ordered domains, and the network dissociation in the case of gel samples. The SAXS results are analyzed in terms of the molecular models of associated double helices. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Thermal Analysis and Calorimetry Springer Journals

Thermodynamics and structural aspect of the gelling process in the gellan gum/metal salt aqueous solutions

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References (9)

Publisher
Springer Journals
Copyright
Copyright © 2002 by Kluwer Academic Publishers/Akadémiai Kiadó
Subject
Chemistry; Inorganic Chemistry; Physical Chemistry; Polymer Sciences; Measurement Science, Instrumentation
ISSN
1388-6150
eISSN
1572-8943
DOI
10.1023/A:1022200118799
Publisher site
See Article on Publisher Site

Abstract

Gellan gum undergoes gelation by forming domains composed of associated double helices. Here the further random aggregation of associated double helices seems necessary for the formation of the network in the case of Na-gellan with adding NaCl. Gellan gum aqueous solutions were prepared with or without adding various concentrations of NaCl, and their gel-sol transitions were observed by the differential scanning calorimetry (DSC) and the small-angle X-ray scattering (SAXS). The DSC endothermic peaks are attributed to the dissociation of the ordered domains, and the network dissociation in the case of gel samples. The SAXS results are analyzed in terms of the molecular models of associated double helices.

Journal

Journal of Thermal Analysis and CalorimetrySpringer Journals

Published: Oct 1, 2002

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