Polysaccharides - Alginate
13 important questions on Polysaccharides - Alginate
What are the functions of alginate in food structuring?
- Viscosifier
- Stabiliser/emulsifier
- Gelling agent
What are properties of alginates?
- Polymer of mannuronic acid (M) and guluronic acid (G)
- Mw ca 10^5 Da (500 residues)
- G and M present in M-M-M, G-G-G and G-M-G-M blocks
- Relative abundance of G-, M- and GM blocks depends on seaweed origin
- Ratio and length of blocks determines functionality
How does alginate form a gel?
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What is alginate so broadly applicable?
- Is able to form highly viscous solutions with good suspension-stabilising properties
- Solution has fair stability at high temperature and pH
- Is reactivity with Ca2+ ions enabling gel formation
- Gels have a good thermo-stability
What is the difference in origin of alginate and pectin?
Pectin: plants - fruit & vegetables
What is the difference in extraction between alginate and pectin?
Pectin: acid, high T, pH 1.5 (more modification of the structure)
What is the difference in building blocks between alginate and pectin?
Pectin: galacturonic acid (GalA)
Both uronic acids
What is the difference in substitution between alginate and pectin?
Pectin: methyl esters
What is the difference in structural variation between alginate and pectin?
Pectin: sequence of GalA and GalA^Me
What is the difference in enhancing viscosity between alginate and pectin?
Pectin: high GalA^Me
What is the difference in strong gel with Ca2+ between alginate and pectin?
Pectin: high GalA, low GalA^Me
How can you explain differences in viscosity and gelling behaviour of 2 alginates having the same GulA:ManA ratio?
GulA:ManA ratio is not sufficient to predict the functional behaviour of alginates.
What causes differences between alginates?
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