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Physics of Finely Divided Matter pp 16–20Cite as

Physical Gels and Biopolymers

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Part of the book series: Springer Proceedings in Physics ((SPPHY,volume 5))

Abstract

We review some recent experimental results on physical gels made of biopolymers which are either vegetal (pectin, agarose) or animal (gelatin). These are either neutral (agarose) or electrically charged (pectin, gelatin). Two types of gels are considered:

  • Thermoreversible gels, stabilized by secondary links and/or pseudo crystallization of multiple helices. There is usually hysteresis when cooling the system down or heating it up. For both gelatin and K-carraghenan, it is shown that gelation occurs in two successive stages corresponding to two helicoidal distributions whose relative importance depends on time.

  • Ionic gels that are formed by selective fixing of bivalent ions such as calcium with the “egg-box” mechanism (pectin). The importance of the microstructure (a random sequential distribution of carboxylic groups) is analyzed. With light scattering and viscosity measurements we show the influence of charge density on gel formation.

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Author information

Authors and Affiliations

  1. CERMAV, CNRS - BP 68, F-38042, Saint Martin d’Heres, France

    M. Rinaudo

Authors
  1. M. Rinaudo
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Editor information

Editors and Affiliations

  1. Centre de Physique, Université Scientifique et Médicale de Grenoble, Côte des Chavants, F-74310, Les Houches, France

    Nino Boccara

  2. Commissariat à I’Energie Atomique Service de Spectrometrie et Diffraction Neutroniques C. E. N. Saclay, F-91191, Gif-sur-Yvette Cedex, France

    Mohamed Daoud

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© 1985 Springer-Verlag Berlin Heidelberg

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Rinaudo, M. (1985). Physical Gels and Biopolymers. In: Boccara, N., Daoud, M. (eds) Physics of Finely Divided Matter. Springer Proceedings in Physics, vol 5. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-93301-1_2

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  • DOI: https://doi.org/10.1007/978-3-642-93301-1_2

  • Publisher Name: Springer, Berlin, Heidelberg

  • Print ISBN: 978-3-642-93303-5

  • Online ISBN: 978-3-642-93301-1

  • eBook Packages: Springer Book Archive

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