Gelation of amylose

A range of physical techniques, including light-scattering, turbidity measurements, viscometry, dilatometry, rheological measurements, and X-ray diffraction, has been used to study the gelation of amylose. Gels form on cooling entangled amylose solutions and occur as a result of a phase separation w...

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Bibliographic Details
Published in:	Carbohydrate research 1985-01, Vol.135 (2), p.257-269
Main Authors:	Miles, Mervyn J., Morris, Victor J., Ring, Stephen G.
Format:	Article
Language:	eng
Subjects:	Applied sciences Exact sciences and technology Natural polymers Physicochemistry of polymers Starch and polysaccharides
Online Access:	Get full text
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Summary:	A range of physical techniques, including light-scattering, turbidity measurements, viscometry, dilatometry, rheological measurements, and X-ray diffraction, has been used to study the gelation of amylose. Gels form on cooling entangled amylose solutions and occur as a result of a phase separation which produces a three-dimensional polymer network. Crystallisation, as detected by X-ray diffraction, was observed to be a slower process originating in the polymer-rich phase.
ISSN:	0008-6215 1873-426X