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International Review of Connective Tissue Research, Volume 3 is a collection of papers that deals with the histochemisty of connective tissues. One paper reviews the histochemistry of connective tissues, including fibrous components such as collagen, reticulum, cellulose fibers, elastic fibers. Connective tissues known as osteoblasts and odontoblasts produce bone/cartilage and teeth. One author examines the biochemistry and pathology of the connective tissue of the periodontium that is related to periodontal disease. He also examines the role of oral bacteria in the pathogenesis of periodontitis; he concludes that bacterial enzymes can increase permeability for other bacterial types to directly elicit inflammation. One author analyzes the physical chemistry of gelatin and gelatin transition. He concludes that the rate of fold formation and the stability of the fold-units on single-chain gelatins and on multichain gelatins depend on the relative effectiveness of ions. Single-chain gelatins have the highest rate of network junction point formation; multichain gelatins, with enhanced cyclic junction point formation, have less network-forming properties. Cellular biologists, pathologists, physiologists, gerontologists, and researchers in gene therapy, pharmacology, micro- or molecular chemistry will find this book highly informative.
Advances in Protein Chemistry
Advances in Food Research
The food technologist who wishes to produce a gelled product is faced with two basic options for achieving the desired effect; whether to use a protein or a polysaccharide. Although a gel can be formed by either a protein or a polysaccharide, the resultant gels have different characteristics: • Polysaccharide gels are characterised by their fine texture and transparency which is achieved at a low polymer concentration. They can be formed by heating and cooling, pH adjustment or specific ion addition . • Protein gels are characterised by a higher polymer concentration (5-10%) and are formed almost exclusively by heat denaturation. Before reaching a final decision, the technologist must take a number of factors into consideration. The purpose of this book is to help the technologist in his choice by providing fundamental practical information, in one book, on the properties of gels (and factors which influence them) for both types of biopolymer. To help the reader, each chapter is (wherever possible) organised in the same way so that, for example, information on structure will always be available in section 2. The examples in the Applications section of each chapter are not meant to be exhaustive, but to illustrate the various ways in which the particular polymer can be used to form a gelled product.