Skip to Main Content
Skip Nav Destination

The application of nuclear magnetic resonance (NMR) techniques to elucidate the solution to gel transition of different food hydrocolloids is presented. The experimental results of NMR relaxation times and molecular mobility measurements of agar, agarose, gellan gum and carrageenan solutions are presented, which provide physical pictures describing the gelation mechanism and network structures of the gels. Relaxation time measurements of polysaccharide chains provided information on the tumbling motion and local mobility and flexibility of the chains. Diffusion measurements of polysaccharide chains and added probe polymers gave insights into the conformational changes of polysaccharide chains undergoing a transition from a solution to a gel, particularly the microscopic events of aggregation, polymer immobilization, and changes in probe diffusion during gelation. NMR measurements accompanied by different experimental techniques, such as optical dichroism, dynamic rheological measurements, differential scanning calorimetry and particle tracking, impart a clear picture at different length scales of observation of the gelation mechanism of polysaccharide gels.

You do not currently have access to this chapter, but see below options to check access via your institution or sign in to purchase.
Don't already have an account? Register
Close Modal

or Create an Account

Close Modal
Close Modal