Physical Chemistry of Foods

TABLE6.1 Properties of Aqueous Solutions of Some Polymers

Stiffness

Intrinsic

viscosity

Name Monomers or building blocks nM(Da) b(nm) b/LK(ml/g) a

Synthetic
Poly(oxyethylene) 22 O 22 CH 222 CH 222 200–2? 105 104 –10^7 1.6 4 0.01 0.8
Polyglycine 22 NH 222 CH 222 CO 22 0.7 2
Poly(acrylic acid) 22 CH 222 CHðCOOHÞ 22 100–3? 104 104 –2? 106 3.9 15 0.013 0.9
Neutral Polysaccharides
Amylosea 1 ?4 Linkeda-D-glucose 104 –6? 105 2? 105 –10^7 2.2 5 0.115 0.5
Dextran (linear) 1 ?6, 1?3 and 1? 4
linkeda-D-glucose

10–1000 2? 103 –2? 105 2.5 6 0.1 0.5

Locust bean gum a-D-Mannoseþ25%a-D-

galactose side groups

250–2500 105 –10^5813 0.008 0.79

Acid Polysaccharides
CMC 1 ?4 Linkedb-D-glucose with
22 OCH 2 COOH on C6

400–5000 105 –10^6816 0.01 0.91

Alginate b-D-Mannuronic acid and

a-L-glucuronic acid

600–17,000 105 –3? 106 15 40 0.0005 1.15

k-Carrageenan b-D-Galactose-4-sulfate-

(1?4) -3, 6-anh.a-Dgalactose.

50–4000 104 –10^62020 0.01 0.9

Pectin 1–4 Linkeda-galacturonic acid,

partly methylated

200–600 4? 104 –10^51530 0.02 0.8

Xanthan D-Glucose,D-mannose and

D-glucuronic acidb

300–10,000 3? 105 –10^760100 0.002 1.07

Proteins
b-Casein Amino acids 209 24000 2.5 7 — —
Gelatinc Amino acids 300–10,000 3? 104 –10^6 0.003 0.8

aIn 0.33 molar KClbHas very large side groups.
cSolution properties highly dependent on gelatin type and temperature.

Approximate results from various sources. Conditions: Ionic strength& 0 :01 molar, neutral pH, room temperature.Kandaare parameters in the
Mark–Houwink equation (6.5).