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Kinetics and Mechanism of Conformational Ordering of Food Biopolymers

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Reactions in Compartmentalized Liquids

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Abstract

Fast reaction and other kinetic studies provide insights into the mechanisms for primary processes of gel formation in food hydrocolloids. This article reviews the kinetics of conformational ordering of bacterial polysaccharides (xanthan, TA-1-EPS), algal polysaccharides (iota and kappa carrageenan, alginate), and proteins (collagen and gelatin). For biopolymers showing second-order kinetics, the variation of rate with polymer concentration is consistent with intermolecular double stranding for concentrations greater than a critical concentration c*, and intramolecular ordering below c*.

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Author information

Authors and Affiliations

  1. Department of Chemistry, University of York, YOl 5DD, York, UK

    D. M. Goodall

Authors
  1. D. M. Goodall
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Editor information

Editors and Affiliations

  1. Fakultät für Chemie, Universität Bielefeld, Universitätsstr. 25, D-4800, Bielefeld, Germany

    Wilhelm Knoche

  2. Max-Planck-Institut für biophysikalische Chemie, Am Faßberg, D-4300, Göttingen, Germany

    Reinhard Schomäcker

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© 1989 Springer-Verlag Berlin Heidelberg

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Goodall, D.M. (1989). Kinetics and Mechanism of Conformational Ordering of Food Biopolymers. In: Knoche, W., Schomäcker, R. (eds) Reactions in Compartmentalized Liquids. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-74787-8_18

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  • DOI: https://doi.org/10.1007/978-3-642-74787-8_18

  • Publisher Name: Springer, Berlin, Heidelberg

  • Print ISBN: 978-3-540-51188-5

  • Online ISBN: 978-3-642-74787-8

  • eBook Packages: Springer Book Archive

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