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Effects of molar mass on the coil to helix transition of sodium-type gellan gums in aqueous solutions
The effects of molar mass on the coil to helix transition of sodium-type gellan gums in aqueous solution with 25 mmol NaCl were studied. Six samples of well purified sodium-type gellan gums, ranging in weight average molar mass M w from 120×10 3 to 17×10 3 at 40 °C, were used for light scattering an...
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Published in: | Food hydrocolloids 2006-03, Vol.20 (2), p.378-385 |
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Main Authors: | , , , |
Format: | Article |
Language: | English |
Subjects: | |
Citations: | Items that this one cites Items that cite this one |
Online Access: | Get full text |
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Summary: | The effects of molar mass on the coil to helix transition of sodium-type gellan gums in aqueous solution with 25
mmol NaCl were studied. Six samples of well purified sodium-type gellan gums, ranging in weight average molar mass
M
w from 120×10
3 to 17×10
3 at 40
°C, were used for light scattering and circular dichroism measurements, viscometry, and differential scanning calorimetry. These measurements were carried out in the temperature range from 5 to 90
°C. It was found that on lowering temperature, the coil to double-helix transition for G1–G5 samples
(
M
w
=
120
×
10
3
−
32
×
10
3
)
took place at the same temperatures, and the coil to double-helix transition is accelerated with increase of
M
w. The G6 sample (
M
w=17×10
3) did not form a double-helix at 25
°C. It is concluded that the lowest molar mass below which no helix is formed at 25
°C in aqueous solutions with 25
mmol NaCl lies between
M
w=32×10
3 and
M
w=17×10
3. |
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ISSN: | 0268-005X 1873-7137 |
DOI: | 10.1016/j.foodhyd.2005.03.016 |