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16gels - III.D-1 Gels Chemical Description Gels are thought...

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III.D.-1 Gels: Chemical Description Gels: Chemical Description Gels are thought to be intermediate between solutions and dispersions Solute partially aggregates to form cross-links Occurs with macromolecules Viscoelastic Molecules come together to aggregate partially gel cross-link
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III.D.-2 Types of Cross-links Types of Cross-links Covalent bonds common in synthetic gels; less common in foods S-S bond in protein gels (e.g. β -lactoglobulin) Salt bridges charged macromolecules connected through attraction to oppositely charged ion Microcrystalline regions small portions of molecule “stack together” to partially phase separate mechanism for neutral macromolecules Hydrophobic interactions Ca 2+
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III.D.-3 Pectin Pectin Polysaccharide of galacturonic acid and its derivatives, joined by α [1,4] linkages found naturally in fruits, vegetables charged at higher pH values O OH OH OH OH OH O O O OH OH O OH OH O . . . . .
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