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• W2107862667 abstract "Abstract The diffusion coefficients of pullulan added in gellan gum solutions as a probe polymer were measured using pulsed-field-gradient stimulated-spin-echo (PFG-Ste) 1 H NMR in order to investigate the gelation mechanism and gel structure. The echo intensity of gellan was steeply decreased at around the gelling temperature T gel indicating stiffening of the gellan chains upon aggregation and formation of the network. The diffusion coefficient of pullulan D pull increased with decreasing temperature below T gel . This result suggests that the decrease in concentration of solute gellan in the interspaces of the network below T gel , as evidenced by the decrease in its echo intensity, leads to an overall decrease of hydrodynamic interactions between gellan and pullulan. The characteristic hydrodynamic shielding length ξ was calculated from the relation D pull / D pull,0  = exp(− R h / ξ ), where D pull,0 is D pull in dilute solution and R h is the hydrodynamic radius of pullulan. The temperature dependence of ξ , which was investigated for varying concentrations of several cations, was found to follow closely the gelling temperature, and in particular, showing a very similar thermal hysteresis." @default.
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• W2107862667 date "2012-01-01" @default.
• W2107862667 modified "2023-10-16" @default.
• W2107862667 title "Diffusion of probe polymer in gellan gum solutions during gelation process studied by gradient NMR" @default.
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• W2107862667 doi "https://doi.org/10.1016/j.foodhyd.2011.04.001" @default.
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