Related Experiment Videos
Swelling behavior of the tomato cell wall network
A J MacDougall1, N M Rigby, P Ryden
1Food Biopolymer Section, Institute of Food Research, Norwich Laboratory, Norwich Research Park, Colney, Norwich NR4 7UA, U.K. alistair.macdougall@bbsrc.ac.uk
Biomacromolecules
|December 26, 2001
Abstract:
The swelling of tomato pectin and isolated tomato pericarp cell wall material was investigated in aqueous media under different ionic conditions, pH, and external osmotic stress. Conditions were chosen to include those that would be encountered in vivo. Swelling in these systems was strongly influenced by the polyelectrolyte nature of the polymer and the extent of cross-linking with divalent counterions.