Molecular Basis of Ca 2+ -Induced Gelation in Alginates and Pectins: The Egg-Box Model Revisited

For many ionic polysaccharides, the ability to form gels in the presence of divalent cations such as calcium is the key to biological functions and technological applications. This is particularly true for alginates and pectins, where the regular occurrence of respectively alpha-L-(1-4)-guluronate r... View More