Further evidence of the changing nature of biopolymer networks in the presence of sugar.
Despite claims made in the literature that polysaccharides maintain a substantially aggregated morphology in the form of "gel particulates" or "gel islands" at a high sugar environment, results of differential scanning calorimetry (DSC) discussed now demonstrate that extensive macromolecular order is not thermodynamically stable. Gelatin, on the other hand, appears to demix from the sugar-rich domains, which promote chain association rather than inhibiting it. DSC evidence is supported by previously published transmission electron microscopy (TEM) work and mechanical analysis.
Al-Marhoobi
Insaf M
IM
Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, PO Box 34, Al-Khod 123, Oman.
Kasapis
Stefan
S
D001704:Biopolymers; D002152:Calorimetry, Differential Scanning; D002351:Carrageenan / Q000737:chemistry; D005780:Gelatin / Q000737:chemistry; D011134:Polysaccharides / Q000737:chemistry*; D012685:Sepharose / Q000737:chemistry; D013395:Sucrose / Q000737:chemistry*; D013816:Thermodynamics
D001704:Biopolymers; D011134:Polysaccharides; D013395:Sucrose; D002351:Carrageenan; D005780:Gelatin; D012685:Sepharose