Gelatin film formation at the air/water interface

Autor:	M. Thomas, I.W. Kellaway, B.E. Jones
Rok vydání:	1991
Předmět:	chemistry.chemical_classification food.ingredient Air water interface Inorganic chemistry Pharmaceutical Science Polymer complex mixtures Gelatin Surface tension food Isoelectric point chemistry Polymer chemistry Gelatin film
Zdroj:	International Journal of Pharmaceutics. 71:147-152
ISSN:	0378-5173
DOI:	10.1016/0378-5173(91)90076-z
Popis:	The surface active characteristics of gelatin molecules were studied by measuring the surface tension of dilute limed and acid osscin gelatin solutions. A predicted response to increases in temperature and concentration was obtained. The pH variation revealed behavioural differences between a limed and acid ossein gelatin. Acid ossein gelatins remained relatively unresponsive to changes in solution pH, whereas the rate of change in surface tension (δ) of a limed gelatin solution increased when the molecules were positively charged. A transition in the latter behaviour was observed at approx. pH 5, consistent with the isoelectric point of the limed samples.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::3e68a7383ba53f98697179bd4e89d12d https://doi.org/10.1016/0378-5173(91)90076-z Zobrazit plný text záznamu