Rheological and related studies on industrially important polysaccharides and proteins

Abstract

Gelation kinetics, mechanical spectra, thermal scanning rheology, and differential scanning calorimetry in aqueous solutions of gelling polymers and colloids such as starch, seaweed polysaccharides (agarose, carrageenans), microbial polysaccharides (gellan, curdlan), cellulose derivatives (methylcellulose), globular proteins, gelatin, and polyvinyl alcohol, which are used widely in foods, cosmetics, biomedical and pharmaceutical applications, are described. Some gelation processes at a constant temperature were treated by an equation of first order kinetics or by other modified equations, and the molecular mechanism of gel formation is discussed. Frequency and temperature dependences of gelling biopolymers are also described.

Keywords

gelation kinetics / mechanical spectra / thermal scanning rheology / polysaccharide / protein

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