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Genipin is an excellent natural cross-linker for proteins, collagen, gelatin, and chitosan cross-linking. It has a low acute toxicity, with LD 50 i.v. 382 mg/kg in mice, therefore, much less toxic than glutaraldehyde and many other commonly used synthetic cross-linking reagents.
The gelatinization temperature of modified starch depends on, for example, the degree of cross-linking, acid treatment, or acetylation. Gel temperature can also be modified by genetic manipulation of starch synthase genes. [4] Gelatinization temperature also depends on the amount of damaged starch granules; these will swell faster.
In polymer chemistry "cross-linking" usually refers to the use of cross-links to promote a change in the polymers' physical properties. When "crosslinking" is used in the biological field, it refers to the use of a probe to link proteins together to check for protein–protein interactions, as well as other creative cross-linking methodologies.
Gelation can occur either by physical linking or by chemical crosslinking. While the physical gels involve physical bonds, chemical gelation involves covalent bonds. The first quantitative theories of chemical gelation were formulated in the 1940s by Flory and Stockmayer. Critical percolation theory was successfully applied to gelation in 1970s.
distarch phosphate (INS 1412, E1412) by esterification with for example sodium trimetaphosphate, crosslinked starch modifying the rheology, the texture; acetylated starch (INS 1420, E1420) [3] esterification with acetic anhydride; hydroxypropylated starch (INS 1440, E1440), starch ether, with propylene oxide, increasing viscosity stability
In polymer chemistry, the gel point is an abrupt change in the viscosity of a solution containing polymerizable components. At the gel point, a solution undergoes gelation, as reflected in a loss in fluidity.
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It is the cross-linking within the fluid that gives a gel its structure (hardness) and contributes to the adhesive stick . In this way, gels are a dispersion of molecules of a liquid within a solid medium. The word gel was coined by 19th-century Scottish chemist Thomas Graham by clipping from gelatine. [4]