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Electron Microscopic Studies On The Ultrastructure Of Curdlan And Other Polysaccharides In Gels Used In Foods, Tokuya Harada, Yoshimi Kanzawa, Kazuko Kanenaga, Atuo Koreeda, Akira Harada
Electron Microscopic Studies On The Ultrastructure Of Curdlan And Other Polysaccharides In Gels Used In Foods, Tokuya Harada, Yoshimi Kanzawa, Kazuko Kanenaga, Atuo Koreeda, Akira Harada
Food Structure
Curdlan gels form either by neutralization of alkaline solutions or by heating aqueous suspensions. The former gels consist of long rnicrofibrils, 20 to 25 nm wide, made up of subunits, 2-3 nm wide. The microfibrils disintegrate on sonication into fibril units which on heating loosen and release thinner elementary fibrils, 1-3 mm wide.
Heated gels are composed of electron-dense structures in pseudocrystalline form. Preparations having their average degree of polymerization (DPn) 200, are unable to form gels.
Agar, K- and t-carrageenans, and konjac glucomannan gels formed by cooling of heated sols have structures similar to gels produced by neutralization of …