Introduction - Gel properties
4 important questions on Introduction - Gel properties
A gel can be made from proteins or polysaccharides, describe the difference in mechanism
- 5-50 kDa (much smaller) --> little effect on viscosity
- Induced by progressive aggregation
- Heat induced unfolding
- Shift in pH/Ionic strength
- Hydrolysis
- Relatively high concentrations (7-15% w/w)
Polysaccharides
- 100-10000 kDa (much larger) --> larger effect on viscosity
- Due to large molar volume of polysaccharides
- Low concentrations (0.5 - 4 % w/w)
What is the unique property of the protein gelatin?
Why is mammalian gelation interesting?
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What happens when adding a chemical reagent to a protein gel?
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