A range of physical and chemical techniques, including viscometry, rheological
measurements, dilatometry, turbidity measurements, X-ray diffraction, and differential
scanning calorimetry, has been used to study the gelation of amylopectin. Gels form on
cooling concentrated aqueous solutions to 1°. The development of gel stiffness is closely
related to the association of amylopectin chains, as monitored by dilatometry and differential
scanning calorimetry. X-Ray diffraction studies suggest that intermolecular association …