Please use this identifier to cite or link to this item:
Title: The effect of pressure on the structural properties of biopolymer/co-solute. Part II: The example of gelling polysaccharides
Authors: Kasapis, S. 
Sablani, S.S.
Keywords: κ-Carrageenan
Deacylated gellan
Hydrostatic pressure
Mechanical glass transition temperature
Issue Date: 16-May-2008
Citation: Kasapis, S., Sablani, S.S. (2008-05-16). The effect of pressure on the structural properties of biopolymer/co-solute. Part II: The example of gelling polysaccharides. Carbohydrate Polymers 72 (3) : 537-544. ScholarBank@NUS Repository.
Abstract: The dependence of relaxation processes, as manifest in changes of the glass transition temperature, were examined under pressure (0.1-700 MPa) for the gelatin/co-solute system (part I of this series) and, currently, for preparations of agarose, κ-carrageenan and deacylated gellan in the presence of co-solute (part II). Structural properties were monitored using modulated differential scanning calorimetry and small-deformation dynamic spectroscopy on shear. Response curves as a function of hydrostatic pressure were treated with the combined framework of reduced variables and WLF equation/free volume theory. Shift factors derived from viscoelastic spectra and empirically treated thermograms clearly demonstrate that the effect of increasing pressure is detrimental to the stability of intermolecular polysaccharide associations. Diminishing values of the glass transition temperature with increasing pressure argue that the concept of time-temperature-pressure equivalence applicable to amorphous synthetic polymers is not operational in the structural functions of high-solid polysaccharide gels. © 2007 Elsevier Ltd. All rights reserved.
Source Title: Carbohydrate Polymers
ISSN: 01448617
DOI: 10.1016/j.carbpol.2007.09.026
Appears in Collections:Staff Publications

Show full item record
Files in This Item:
There are no files associated with this item.


checked on Jan 15, 2019


checked on Jan 15, 2019

Page view(s)

checked on Jan 12, 2019

Google ScholarTM



Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.