REPRINTS, COPIES

http://apc1.uni-duisburg.de/

Applied Physical Chemistry HomePage

http://vision.gel.ulaval.ca/

Computer Vision and Systems Lab Homepage

http://www.mediacy.com/gppage.htm

Gel-Pro Analyzer

http://micro.nwfsc.noaa.gov/protocols/

Molecular Biology Protocols

http://www.mdyn.com/

Molecular Dynamics

http://www.chem.umr.edu/~poly/

POLYMER CHEMISTRY - Poly Home Page

http://expasy.hcuge.ch/ch2d/cours2d-gels0.html

SWISS-2DPAGE training: gels

Johnson, J.L., G.C. Busk and T.P. Labuza. 1980. Examination of the crystallinity of food gels by x-ray diffraction. Journal of Food Science 45:77.

Abstract: Various concentrations of agar, carrageenan, and gelatin gels made by adsorption and desorption processes were examined for evidence of crystallinity by x-ray diffraction methods in an attempt to correlate this with a measure of water binding. As an approach to quantify the degree of crystallinity, the diffraction phtographs were also measured for the amount of adsorbed light using a general purpose densitometer, and for the amount of reflected light using a computerized digitizer and false coloring program. Only an amorphous phase was found in the unstressed desorption gels, indicating that the hypothesis of a high degree of oriented crystalline regions forming a capillary-like matrix is not representative of the true nature of a dilute gel and thus water binding can be based on water-water and water-solute interactions alone. Adsorption gels of carrageenan did show a higher degree of crystallinity in the intermediate water activity range. It is suggested that the thermal and mechanical stress during preparation forced the helices to orient into a capillary network. Densitometer scans were unsuccessful in measuring the degree of order in the gel systems as compared to visual observations of the film.

Oakenfull, D.G. 1987. Gelling agents CRC Critical Reviews in Food Science and Nutrition 26(1): 1.

Abstract:The characteristic physical properties of food gels result from the ability of certain proteins and polysaccharides to form continuous three-dimensional molecular networks. Development of new products based on gels and improvements to exiting ones, require a basic understaNding of the intermolecular forces by which network cross-linkages are formed and stabilized. In this review new methods for studying food gels are described. The mechanisms by which molecular networks are formed by the gelling agents most frequently used by the food industry are discussed with emphasis on the role of the solvent (water) and added solutes such as salts and sugars. More complex mixed gelling systems are discussed in some detail because of their practical importance and recent significant developments in this area.

Updated: Sunday, March 30, 2008.