Structural characteristics of gellan in aqueous solution

Small-angle X-ray scattering (SAXS) was observed from the aqueous solutions of bacterial polysaccharide gellan in the sol and gel states. The results were analyzed in terms of the broken rodlike chain model where the rod thickness was taken into account. The gellan chains seem to form branched clust...

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Bibliographic Details
Published in:Food hydrocolloids 1993-12, Vol.7 (5), p.373-385
Main Authors: Yuguchi, Yoshiaki, Mimura, Mitsuru, Kitamura, Shinichi, Urakawa, Hiroshi, Kajiwara, Kanji
Format: Article
Language:English
Subjects:
Biological and medical sciences
Food additives
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
gums
physicochemical properties
solutions
water
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Summary:Small-angle X-ray scattering (SAXS) was observed from the aqueous solutions of bacterial polysaccharide gellan in the sol and gel states. The results were analyzed in terms of the broken rodlike chain model where the rod thickness was taken into account. The gellan chains seem to form branched clusters with a broad size distribution through interchain double helices in the sol state. Further growth of double helix regions causes the alignment of rodlike domains, and eventually gelation occurs. The SAXS results are in accordance with the differential scanning calorimetry (DSC) measurement, which suggests the cooperative dissociation of gellan chains caused by the conformational transition at ~20°C.
ISSN:0268-005X
1873-7137
DOI:10.1016/S0268-005X(09)80233-6