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

Info iconThis preview shows pages 1–4. Sign up to view the full content.

View Full Document Right Arrow Icon
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
Background image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
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+
Background image of page 2
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 . . . . . OH
Background image of page 3

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Image of page 4
This is the end of the preview. Sign up to access the rest of the document.

Page1 / 9

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

This preview shows document pages 1 - 4. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online