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- W49924229 abstract "Publisher Summary This chapter reviews fundamental knowledge on gellan structure and properties. In addition, a few applications in food and non-food industries are discussed. Native gellan behaves as a loose gel in aqueous solutions for polymer concentration larger than 10g/L. At lower concentrations, it forms highly viscous solutions. On the loose gel state, a transition to sol behavior occurs around 60oC, but the moduli are controlled by the levels of salt. Native gellan adopts a double helix conformation characterized by a temperature of conformational change around 75oC; Tm is only slightly displaced when the ionic strength increases. The rheological behavior is largely imposed by polymer concentration and temperature but has no hysteresis over a temperature cycle. After deacylation, gellan forms a stronger gel with hysteresis over a temperature cycle. The conformation is also a double helix with a different conformation compared with the native gellan. The conformational change is located at a temperature Tm much lower than for the native gellan and is very sensitive to the salt excess. At low polymer and ion concentrations, deacylated gellan behaves as a dispersed polymer, but when the ionic strength increases, a coil-to-double helix transition occurs with no ionic selectivity between monovalent counterions. Then, double helices aggregate to form a stiff network. The degree of aggregation is determined by the thermodynamics (temperature, ionic concentration) but also exhibits an ionic selectivity: K+ counterions promote the strongest gelation among monovalent counterions; divalent cations are very effective to promote gelation. Throughout, kinetics of aggregation controls the gel properties." @default.
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- W49924229 date "2000-01-01" @default.
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- W49924229 title "Gellan gum, a bacterial gelling polymer" @default.
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- W49924229 doi "https://doi.org/10.1016/s0167-4501(00)80012-6" @default.
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