Erratum to: Hydrogen isotope replacement changes hydration and large scale structure, but not small scale structure, of agarose hydrogel networks.

With reference to eq. (5) in the original article, the authors have neglected to specify the description of some terms in the text. They correct the mistake in the present erratum.

Hydrogen isotope replacement changes hydration and large scale structure, but not small scale structure, of agarose hydrogel networks.

Agarose samples of low (Ag1) and high (Ag2) O -methyl content on position 6 of the galactose residue were studied in HO and DO. Differential scanning calorimetry, turbidity and rheological measurements showed a [Formula: see text] 2 C shift in the coil-to-helix transition temperature, indicating higher helix stability in DO. The differential scanning calorimetry data could be superimposed using a temperature shift factor, suggesting similar extents of helix aggregation in both solvents.

Jump-and-return sandwiches: A new family of binomial-like selective inversion sequences with improved performance.

A new family of binomial-like inversion sequences, named jump-and-return sandwiches (JRS), has been developed by inserting a binomial-like sequence into a standard jump-and-return sequence, discovered through use of a stochastic Genetic Algorithm optimisation. Compared to currently used binomial-like inversion sequences (e.g.

The extrusion test and sensory perception revisited: Some comments on generality and the effect of measurement temperature.

Unlabelled: Relations between sensory perception, extrusion and fracture in shear, extension and compression are examined. Gelatin-based gels are perceived as less firm and less hard than expected based on their mechanical properties compared to polysaccharide gels that have the same mechanical properties at room temperature but melt well above body temperature, underlying the importance of the measurement temperature for gels that melt during mastication. Correlations between parameters from extrusion and compression, extension and shear are verified using mixed polysaccharide gels.

Anomalous diffusion of poly(ethylene oxide) in agarose gels.

We report on the effect of probe size and diffusion time of poly(ethylene) oxide in agarose gels. Time-dependence of the diffusion coefficient, reflecting anomalous diffusion, was observed for poly(ethylene) oxide chains with hydrodynamic radii exceeding about 20nm at an agarose concentration of 2%. The main conclusion is that the pore distribution includes pores that are only several nm across, in agreement with scattering reports in the literature.

Rheology and synergy of κ-carrageenan/locust bean gum/konjac glucomannan gels.

The rheology and melting of mixed polysaccharide gels containing konjac glucomannan (KGM), locust bean gum (LBG) and κ-carrageenan (KC) were studied. Synergy-type peaks in the Young's modulus at optimal mixing ratios were found for both KC/LBG and KC/KGM binary gels at a fixed total polysaccharide content (1:5.5 for LBG:KC and 1:7 for KGM:KC).

The effect of degradation on κ-carrageenan/locust bean gum/konjac glucomannan gels at acidic pH.

The feasibility of textural and rheological modification of gels containing κ-carrageenan (KC) and locust bean gum (LBG) by addition of konjac glucomannan (KGM) was investigated. Special attention was paid to the effect of polysaccharide degradation during heating at acidic pH. The general effect of polysaccharide degradation was to decrease the Young's modulus, while the fracture strain in extension was scarcely affected unless the degradation was very severe.

Molecular mobility and microscopic structure changes in κ-carrageenan solutions studied by gradient NMR.

Changes in the molecular mobility of κ-carrageenan were observed by the pulsed field gradient stimulated echo (PGSTE) and Carr-Purcell-Meiboom-Gill (CPMG) methods for elucidating the molecular aspect of the sol-to-gel transition. The echo signal intensity of κ-carrageenan without a gradient, Ikap(0), decreased steeply near the sol-to-gel temperature (Tsg), suggesting that κ-carrageenan chains formed aggregates and a network structure. Below Tsg, the spin-spin relaxation time T2 and the diffusion coefficient of κ-carrageenan (Dkap) increased with decreasing temperature, indicating that the solute κ-carrageenan chains have a lower molecular weight Mw than chains involved in the aggregation.

Linear and Nonlinear Rheology of Mixed Polysaccharide Gels. Pt. I. Young's Modulus, Ring Extension and Uniaxial Compression Tests.

Small and large deformation tests were performed on polysaccharide-based gels containing konjac glucomannan, locust bean gum and κ-carrageenan. Low pH degradation of κ-carrageenan during heating led to lower gel strength. When κ-carrageenan degradation was avoided, the linear-regime rheology was dominated by the κ-carrageenan content, and the storage Young's modulus (E') was found to decrease with decreasing κ-carrageenan concentration.