Molecular Interactions in Polysaccharide Gelation
Edwin R. Morris
British Polymer Journal
Abstract
Abstract The gel structures formed by naturally occurring polysaccharides, either in vivo (in, for example, plant tissue) or in vitro after extraction and purification, are normally crosslinked by extended intermolecular ‘junction zones’ of conformationally ordered chains. Formation and disruption of these ordered structures under biologically and industrially relevant conditions of extensive hydration may be monitored and characterised by a variety of physical techniques, in conjunction with x‐ray analysis at atomic resolution in the condensed phase by fibre diffraction. Interconnecting regions of residual disorder, necessary for solubilisation of the gel network, may be introduced by structural irregularities or block character in the primary sequence.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
polysaccharide gelation introduced interconnecting regions of residual disorder
“Interconnecting regions of residual disorder, necessary for solubilisation of the gel network, may be introduced by structural irregularities or block character in the primary sequence.”
polysaccharide gelation can be characterized by x‐ray analysis
“Formation and disruption of these ordered structures under biologically and industrially relevant conditions of extensive hydration may be monitored and characterised by a variety of physical techniqu...”
polysaccharide gelation formed crosslinked structures
“The gel structures formed by naturally occurring polysaccharides, either in vivo (in, for example, plant tissue) or in vitro after extraction and purification, are normally crosslinked by extended int...”