Effect of acetylation on some solution and gelling properties of alginates
1989; Elsevier BV; Volume: 185; Issue: 1 Linguagem: Inglês
10.1016/0008-6215(89)84028-5
ISSN1873-426X
AutoresGudmund Skjåk‐Bræk, Flavio Zanetti, Sergio Paoletti,
Tópico(s)Proteins in Food Systems
ResumoWhereas acetylation does not severely affect the molecular weight and polydispersity index of alginate, it greatly enhances the swelling ability of calcium gels made from these polymers. The affinity of alginate for calcium ions is diminished by acetylation as shown by the effect on the c.d. spectra and by the decrease in gel strength. Viscosity data suggest that a modest degree of acetylation (d.a. up to ∼11%) causes an expansion of the molecular chain, whereas a higher d.a. generates more flexible polymers.
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