Probing the Stoichiometry Dependence of Enzyme-Catalyzed Junction Zone Network Formation in Aiyu Pectin Gel via a Reaction Kinetics Model

We investigate the enzymatic self-catalyzed gelation process in aiyu gel, a natural ion crosslinked polysaccharide gel. The gelation process depends on the concentration ratio (R(max)) of the crosslinking calcium ions and all galacturonic acid binding sites. The physical gel network formation relies...

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Detalles Bibliográficos
Autores principales: Wang, Fan-Wei, Chen, Yun-Ju, Huang, Jung-Ren, Chen, Yeng-Long
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9658255/
https://www.ncbi.nlm.nih.gov/pubmed/36365623
http://dx.doi.org/10.3390/polym14214631

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9658255/
https://www.ncbi.nlm.nih.gov/pubmed/36365623
http://dx.doi.org/10.3390/polym14214631

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