| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 8334238 | International Journal of Biological Macromolecules | 2012 | 9 Pages |
Abstract
⺠The intrinsic viscosity of BSG was decreased by an increase in temperature, salt and sugar concentration. ⺠The BSG had higher intrinsic viscosity compared to common commercial hydrocolloids except for xanthan. ⺠Ca2+ and lactose had more pronounced influence on BSG molecular parameters in comparison with Na+ and sucrose. ⺠The BSG showed a rather flexible chain with relatively low stiffness parameter and hydrogel content. ⺠The coil dimensions, swollen specific volume, shape function, and hydration parameter decreased by an increase in temperature and cosolutes concentration, but the hydrogel content increased.
Related Topics
Life Sciences
Biochemistry, Genetics and Molecular Biology
Biochemistry
Authors
A. Mohammad Amini, Seyed M.A. Razavi,