Atomic force microscopy studies on cation-induced network formation of gellan
作者： Shinya Ikeda , Yoko Nitta , Theeranan Temsiripong , Rungnaphar Pongsawatmanit , Katsuyoshi Nishinari
DOI: 10.1016/J.FOODHYD.2003.11.009
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摘要: Abstract Effects of cations on the network formation microbial polysaccharide gellan were investigated using atomic force microscopy (AFM). Aqueous dispersions with various spread onto freshly cleaved mica surfaces and visualized in air alternating current cyclic contact mode. AFM images tetramethylammonium salt revealed branched rod-like structures, heights which are uniformly ca. 0.5 nm, suggesting absence side-by-side aggregation double helices. Adding KCl, CsCl, CaCl 2 promoted interhelical aggregation, evident from increases fibrous aggregates helices up to 2–3 resulting local structures presence CsCl macroscopically percolated . The bulk gels containing KCl imaged under respective solutions direct mode, revealing fairly straight stationary strands.
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