Physical aspects - Particle and polymer gels
13 important questions on Physical aspects - Particle and polymer gels
What is a gel?
What is the symbol for the viscous (liquid) part of a gel?
What are 2 types of gels?
- Particles gels
- Polymers gels
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How are particle gels formed?
- Acid induced (yoghurt)
- Enzyme induced (cheese)
- Heat induced (whey, soy, hen egg)
- Ca2+ induced (cold set gelling of whey protein)
Which types of bonds exist in particle gels?
- S-S bonds (heat induced aggregation of proteins)
- Salt bridges (cold set gels)
- Hydrogen bonds
- Hydrophobic interactions (globular protein gels)
What is the effect of pH during aggregation on beta-lactoglobulin (from whey protein)?
- close to pI --> random aggregates (low repulsion)
- far from pI --> strand-like or even rod-like aggregates (high repulsion)
What is the effect of pH during aggregation of beta-lactoglobulin (from whey protein) on the colour and structure of the gel?
- Close to pI --> random aggregates --> gels are opaque, more brittle network
- Far from pI --> fibrillar structures --> gels are more transparent, more elastic network
What are examples of polymer gels in food?
- Polysaccharides (pectins, alginates, galactomannans, etc.)
- Gelatin (flexible proteins)
How are hydrogen bonds formed as junction zones in polymer gels?
- Gelatin (triple helix)
- Xanthan (double helix)
- Carrageenan
How are salt bridges formed as junction zones in polymer gels?
- Pectins
- Alginates
How are hydrophobic interactions formed as junction zones in polymer gels?
How are covalent bonds formed as junction zones in polymer gels?
What is the elasticity of a polymer gel dependent on?
- H-bonds --> loose --> high flexibility --> elastic
- Salt bridges --> many junction zones --> flexibility decreases --> decrease elasticity --> more brittle gel
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