Physical Chemistry and Industrial Application of Gellan Gum

• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Άλλοι συγγραφείς: Nishinari, K. (Επιμελητής έκδοσης, http://id.loc.gov/vocabulary/relators/edt)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Berlin, Heidelberg : Springer Berlin Heidelberg : Imprint: Springer, 1999.
• Έκδοση: 1st ed. 1999.
• Σειρά: Progress in Colloid and Polymer Science, 114
• Θέματα: Polymers .; Condensed matter.; Physical chemistry.; Polymer Sciences.; Condensed Matter Physics.; Physical Chemistry.

Gellan gum, a microbial polysaccharide, consisting of tetra-saccharide unit, glucose, glucuronic acid, glucose and rhamnose, forms a transparent gel which is heat-resistant in the presence of divalent cations. Since 1989, the collaborative research group was organised in the Research Group of Polyme...

Πίνακας περιεχομένων:

• Characterization of gellan gum in aqueous NaCl solution
• Temperature dependence of the conformational properties of sodium-type gellan gum in aqueous solutions
• Hydrogen-bonding behavior of gellan in solution during structural change observed by 1H NMR and circular dichroism methods
• Multinuclear NMR study on the sol-gel transition of gellan gum
• Electron spin resonance study on the sol-gel transition of gellan gum aqueous solution by the addition of paramagnetic metal- ions
• Dielectric study on the dynamics of an aqueous solution of gellan gum
• The sol-gel transition of gellan gum aqueous solutions in the presence of various metal salts
• Differential scanning calorimetry and structural studies of the sol-gel transition of gellan gum in water
• Light scattering, sound velocity and viscoelastic behavior of aqueous gellan solutions
• Rheological properties of the gellan /water system
• Rheological and thermal properties near the sol-gel transition of gellan gum aqueous solutions
• Effects of sugar on the sol-gel transition in gellan gum aqueous solutions
• Structural change of polymer chains of gellan monitored by circular dichroism
• Phase transitions of gellan-water systems
• A fibrous model for gellan gels from atomic force microscopy studies
• Rheology and gelation of deacylated gellan polysaccharide with Na+ as the sole counterion
• Molecular origins of the rheology of high-sugar gellan systems
• The latest technologies for the application of gellan gum
• Gelatin alternatives for the food industry.