Role of sucrose in pectin gelation: Static and dynamic light scattering experiments

被引：26
作者：
Bulone, D
Martorana, V
Xiao, CD
San Biagio, PL
机构：
[1] CNR, Ist Biofis, Sez Palermo, I-90146 Palermo, Italy
[2] Natl Res Council Canada, Biotechnol Res Inst, Montreal, PQ H4P 2R2, Canada
来源：
MACROMOLECULES | 2002年 / 35卷 / 21期
关键词：
D O I：
10.1021/ma0205109
中图分类号：
O63 [高分子化学（高聚物）];
学科分类号：
070305 ; 080501 ; 081704 ;
摘要：
We report data on static and dynamic light scattering of semidilute solutions of high methoxyl pectin in the presence of different amounts of sucrose, ranging from few % (w/w) up to a value just below the threshold required for gel formation. The apparent gyration radius of the pectin is found to slightly increase with sucrose concentration while the mean relaxation time displays a diverging behavior, strongly correlated with the increase of the solvent bulk viscosity. The dynamic behavior on approaching the condition required for gelation exhibits features typical of a glass transition, providing new insight into the role of sucrose in promoting the gelation of pectin.
引用
收藏
页码：8147 / 8151
页数：5
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