Multicomponent biopolymer gels
作者： D.V. Zasypkin , E.E. Braudo , V.B. Tolstoguzov
DOI: 10.1016/S0268-005X(97)80023-9
关键词: Dextran 、 Biopolymer 、 Chemical structure 、 Chromatography 、 Agarose 、 Gelatin 、 Human serum albumin 、 Chemistry 、 Calcium alginate 、 Ionic strength
摘要: Abstract The structure—property relationship and application of multicomponent protein—polysaccharide polysaccharide 1—polysaccharide 2 gels are considered. Attention is focused on based mixed solutions gelatin with dextran, human serum albumin, sodium caseinate, ovalbumin, agarose, methylcellulose, calcium alginate or alginate. thermodynamic incompatibility the formation complexes by food hydrocolloids greatly affect mechanical other physicochemical properties gels. Food hydrocolloid mixtures can display both synergistic antagonistic effects. Factors such as chemical structure, conformational state molecular weight hydrocolloids, well composition their solution, pH, ionic strength temperature, key importance for structure
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