Microstructural analyses of gelling systems
1984
Davis, E.A. | Gordon, J.
Three broad areas of microstructural analytical techniques that are useful in characterizing simple or complex macromolecular protein and carbohydrate gel systems (microscopy, spectroscopy, and thermal analysis) are reviewed and discussed. Information on the size of the molecular structures that each of these techniques can resolve and on the type of structural information that can be deduced from the collected data is summarized. Special attention is given to: (1) electron microscopic techniques in which water must be removed from or immobilized in the gel system; and (2) differential scanning calorimetric techniques in which specific thermally-related molecular and intermolecular transformations can be followed with water present in the gel system. Selected examples from published data on gel systems are included. (wz)
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