What You Need to Know
Polysaccharide and protein chains undergo temperature‑induced conformational changes, forming helices or double‑helical structures stabilized by sulfate groups or calcium cross‑links. Upon cooling, these helices lock into a three‑dimensional network, while heating disrupts hydrogen bonds and melts the gel. The process is reversible, allowing precise control over texture in food systems.
The Science
Primary Reaction
Temperature‑induced conformational change leading to network formation (gelation) and subsequent melting