Probing the Stoichiometry Dependence of Enzyme-Catalyzed Junction Zone Network Formation in Aiyu Pectin Gel via a Reaction Kinetics Model
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DOI: 10.3390/polym14214631
Abstract: 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 (Rmax) of the crosslinking calcium ions and all galacturonic acid binding… read more here.
Keywords: aiyu pectin; network formation; reaction kinetics; gel ... See more keywords