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Coil-helix transitions in gel formation: the mechanisms of network immobilisation
Reference
E05971
Principal Investigator / Supervisor
Professor A Bailey
Co-Investigators /
Co-Supervisors
Prof Sir Sam Edwards
Institution
University of Bristol
Department
Clinical Veterinary Science
Funding type
Research
Value (£)
99,562
Status
Completed
Type
Research Grant
Start date
01/08/1996
End date
31/07/1999
Duration
36 months
Abstract
Gelatin readily forms stable gels important in foods. The mechanism of gel formation is not fully understood. Previous studies used commercial gelatins, heterogeneous in molecular size and composition. We plan to study the process of gel formation using defined polypeptides: single alpha-chains and crosslinked alpha-chains. Diffusion of the polypeptides and of probe particles in the gel will be measured, and the gel structure will be characterised by electron microscopy of rapidly frozen samples. Theories relating diffusion of network chains and of probe particles to gel structure will be tested against the data. The understanding gained will improve the scientific basis for gelatine manufacture and processing.
Summary
unavailable
Committee
Closed Committee - Engineering & Biological Systems (EBS)
Research Topics
X – not assigned to a current Research Topic
Research Priority
X – Research Priority information not available
Research Initiative
X - not in an Initiative
Funding Scheme
X – not Funded via a specific Funding Scheme
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