Molecular Weight Influence on Gelatin Gels: Structure, Enthalpy and Rheology

Autor:	Madeleine Djabourov, Nadia Elharfaoui, Wilfried Babel
Rok vydání:	2007
Předmět:	food.ingredient Polymers and Plastics Strain (chemistry) Chemistry Rheometer Organic Chemistry Enthalpy Thermodynamics Dynamic mechanical analysis Condensed Matter Physics Gelatin Stress (mechanics) food Rheology Helix Materials Chemistry Physical chemistry
Zdroj:	Macromolecular Symposia. 256:149-157
ISSN:	1521-3900 1022-1360
DOI:	10.1002/masy.200751017
Popis:	Summary: This paper deals with the gelation properties of gelatins with various molecular weights. The samples are 4 different extracts from limed bones. We investigated firstly the structural properties: the helix amounts by optical rotation measurements and the enthalpy of helix formation and melting, with the same thermal protocols and for various concentrations. Comparison between the two methods allowed deriving the enthalpy of helix-coil transition and melting. Rheology was performed under the same conditions with a stress controlled rheometer working with a fixed, very small, strain during gel formation, maturation and melting. Correlation between all the measurements confirms the existence of the master curve for storage modulus versus gelatin concentration for all samples investigated.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::afb70c4a6a9f39e87a46e242bfd7bb67 https://doi.org/10.1002/masy.200751017 Zobrazit plný text záznamu Plný text