Introduction - Gel properties

4 important questions on Introduction - Gel properties

A gel can be made from proteins or polysaccharides, describe the difference in mechanism

Proteins
  • 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?

After heating the triple helix, dissociated single chains in solution are present. Upon cooling down, parts of the chains entangle and forms connections between different chains, this results in gelation. If you heat it again, you go back to the dissociated single chains. This is a reversible process when heating/cooling down.

Why is mammalian gelation interesting?

It melts at 32 Celsius, which is the temperature of your mouth.
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What happens when adding a chemical reagent to a protein gel?

The reagent blocks the sulphydryl groups and the gel becomes weaker.

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