| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10601695 | Carbohydrate Polymers | 2013 | 10 Pages |
Abstract
⺠We examine the calcium-mediated gelation of pectins. ⺠Pectins with specific block sizes in the 3-100 range are modeled. ⺠Increasing the proportion of functional block increases the gel strength. ⺠The gel strength is correlated with the absolute degree of blockiness. ⺠Minimum block size and frequency are determinant for gelation.
Keywords
PGARGIUMPSHomogalacturonansSAOSEndoPGOGADMBHGAPAEBMELMPHMPabsolute degree of blockinessMWCOBSFGFCHPAEC-PADMWDDemethylationoligogalacturonidesGalacturonic acidsodium dodecyl sulfate-polyacrylamide gel electrophoresisSDS-PAGEBlock sizeBeta-mercaptoethanolSmall amplitude oscillatory shearMolecular weight distributiondegree of esterificationdegree of blockinessdegree of methylesterificationdegree of polymerisationPMEPectin methylesterasesMolecular weightPectingel filtration chromatographyIon exchange chromatographyIECGalA
Related Topics
Physical Sciences and Engineering
Chemistry
Organic Chemistry
Authors
Beda M. Yapo, Kouassi L. Koffi,