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Fig. 4. The effect of different concentrations of H. aspersa glue proteins
on citrus pectin mechanics. The storage modulus of 2% citrus pectin was
measured with a dynamic rheometer. Gels contained different concentrations of
glue proteins or BSA as a control. Three comparisons were performed at each
concentration between 0.1 and 1 mg ml–1, and two comparisons
were performed at each concentration above 1 mg ml–1 (except
at 1.3 mg ml–1, which had only one trial). Values are means
± S.E.M. Note that the error bars do
not show up on most of the controls because the variability is so small.
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