Abstract
The effects of sucrose on the elasticity and thermoreversible gel-sol transition in agarose and gelatin gels were studied. The concentration and temperature dependence of the elastic modulus was analysed by current theories of gel elasticity. The gel-sol transition observed by differential scanning calorimetry was discussed or the basis of a zipper model approach. It was suggested that the number of junction zones increased, the size of each junction zone decreased, and the rotational freedom of a link in a zipper decreased by the addition of sucrose.
Similar content being viewed by others
Log in or create a free account to read this content
Gain free access to this article, as well as selected content from this journal and more on nature.com
or
References
C. Rochas and J. Mazet, Biopolymers, 23, 2825 (1984).
J. François, J. Gan, D. Sarazin, and J.-M. Guenet, Polymer, 29, 898 (1988).
M. Watase, K. Nishinari, P. A. Williams, and G. O. Phillips, Polym. J., 22, 991 (1990).
K. Nishinari, S. Koide, P. A. Williams, and G. O. Phillips, J. Phys. (France), 51, 1759 (1990).
M. Watase and K. Nishinari, Makromol. Chem., 188, 1177 (1987).
M. Watase, K. Nishinari, A. H. Clark, and S. B. Ross-Murphy, Macromolecules, 22, 1196 (1989).
K. Nishinari, S. Koide, and K. Ogino, J. Phys. (France), 46, 793 (1985).
D. Oakenfull, J. Food Sci., 49, 1103–1104 (1984).
D. Oakenfull, J. Food Sci., 49, 1110 (1984).
D. Oakenfull and A. Scott, Food Hydrocolloids, 1, 163 (1986).
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
Nishinari, K., Watase, M., Kohyama, K. et al. The Effect of Sucrose on the Thermo-Reversible Gel-Sol Transition in Agarose and Gelatin. Polym J 24, 871–877 (1992). https://doi.org/10.1295/polymj.24.871
Issue date:
DOI: https://doi.org/10.1295/polymj.24.871
Keywords
This article is cited by
-
Exploring Factors Influencing the Inhibitory Effect of Volume Dielectric Barrier Discharge on Phytopathogenic Fungi
Plasma Chemistry and Plasma Processing (2023)
-
Impact of saccharides on the drying kinetics of agarose gels measured by in-situ interferometry
Scientific Reports (2017)
-
Rheological and related studies on industrially important polysaccharides and proteins
Journal of Central South University of Technology (2007)
-
Effects of hydroxy compounds on gel formation of gelatin
Colloid & Polymer Science (1997)
-
Effects of polyols and sugars on the structure of water in concentrated gelatin gels as studied by low temperature differential scanning calorimetry
Colloid & Polymer Science (1997)
