Role of Sucrose in Pectin Gelation:  Static and Dynamic Light Scattering Experiments

We report data on static and dynamic light scattering of semidilute solutions of high methoxyl pectin in the presence of different amounts of sucrose, ranging from few % (w/w) up to a value just below the threshold required for gel formation. The apparent gyration radius of the pectin is found to sl...

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Bibliographic Details
Published inMacromolecules Vol. 35; no. 21; pp. 8147 - 8151
Main Authors Bulone, Donatella, Martorana, Vincenzo, Xiao, Caide, San Biagio, Pier Luigi
Format Journal Article
LanguageEnglish
Published Washington, DC American Chemical Society 08.10.2002
Subjects
Applied sciences
Exact sciences and technology
Natural polymers
Physicochemistry of polymers
Starch and polysaccharides
Semidilute solution
Sucrose
Medium effect
Oside polymer
Radius of gyration
Pectin
Aqueous solution
Diffusion coefficient
Experimental study
Conformation
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Summary:We report data on static and dynamic light scattering of semidilute solutions of high methoxyl pectin in the presence of different amounts of sucrose, ranging from few % (w/w) up to a value just below the threshold required for gel formation. The apparent gyration radius of the pectin is found to slightly increase with sucrose concentration while the mean relaxation time displays a diverging behavior, strongly correlated with the increase of the solvent bulk viscosity. The dynamic behavior on approaching the condition required for gelation exhibits features typical of a glass transition, providing new insight into the role of sucrose in promoting the gelation of pectin.
Bibliography:ark:/67375/TPS-F2VLV01J-M
istex:F9730317092923ACED8A251875EE2C87468EC343
ISSN:0024-9297
1520-5835
DOI:10.1021/ma0205109