Ki. Draget et al., Effects of molecular weight and elastic segment flexibility on syneresis in Ca-alginate gels, FOOD HYDROC, 15(4-6), 2001, pp. 485-490
Syneresis in Ca-alginate gels was studied as a function of the alginate mol
ecular weight and the degree of flexibility of the elastic segments. Small
angle X-ray scattering of alginate gels reveals an increased lateral associ
ation of junction zones when entering a Ca2+ regime giving syneresis. This
suggests growth of junction zones to be the primary driving force for syner
esis. Ca-alginate gels prepared from alginates with different molecular wei
ghts show a reduced syneresis with decreasing M-w A reduced syneresis is al
so observed when fractions of a high M-w alginate is replaced by short algi
nate molecules enriched in guluronate residues. The effect of altering the
monomer sequence of the elastic segments spanning the junction zones was st
udied by converting poly- mannuronate regions to alternating guluronate/man
nuronate sequences by the mannuronan C5-epimerase AlgE4. This epimerisation
reaction gives a more flexible elastic segment. The epimerased alginates y
ielded gels with larger syneresis compared to the non-epimerased, native al
ginate samples. Thus, both molecular weight and elastic segment flexibility
are needed in a molecular model for describing syncretic behaviour in algi
nate gels. These parameters will to a large extent determine to which degre
e the non-equilibrium nature of the alginate gel is macroscopically express
ed (syneresis). (C) 2001 Elsevier Science Ltd. All rights reserved.