Complex Gels of Proteins and Acidic Polysaccharides. Part II. The Effect of Electrostatic Interaction on Structure Formation in Complex Gels of Gelatin and Alginate
✍ Scribed by Muchin, M. A. ;Streltsova, Z. A. ;Vajnerman, E. S. ;Tolstoguzov, V. B.
- Publisher
- John Wiley and Sons
- Year
- 1978
- Tongue
- English
- Weight
- 308 KB
- Volume
- 22
- Category
- Article
- ISSN
- 0027-769X
No coin nor oath required. For personal study only.
✦ Synopsis
Complex gelatin-alginate gels prepared from insoluble (type I) and soluble (type 11) complexes are studied by the therniomechanical technique and by polarimetry. Gels of both types are thermoirreversible at concentrations higher than 6% and at weight fractions of alginate of 0.3 or higher. Suppression of complexation between gelatin and alginate by introduction of a neutral salt or by increasing pH above PIG leads to formation of thermoreversible gels the thermomechanical properties of which are similar t o those of gelatin gels. Change of optical rotation on heating is less for complex gels than for gelatin gels of the same concentration.