Effect of sodium poly(styrene sulfonate) on thermoreversible gelation of gelatin
| Autor: | Ralph H. Colby, R. W. Connelly, J. S. Tan, Jeffrey R. Gillmor |
|---|---|
| Rok vydání: | 1999 |
| Předmět: |
chemistry.chemical_classification
Aqueous solution food.ingredient Polymers and Plastics Concentration effect Polymer Dynamic mechanical analysis Condensed Matter Physics Gelatin Polyelectrolyte Styrene chemistry.chemical_compound Sulfonate food chemistry Polymer chemistry Materials Chemistry Physical and Theoretical Chemistry |
| Zdroj: | Journal of Polymer Science Part B: Polymer Physics. 37:2287-2295 |
| ISSN: | 1099-0488 0887-6266 |
| DOI: | 10.1002/(sici)1099-0488(19990815)37:16<2287::aid-polb31>3.0.co;2-n |
| Popis: | The effect of an added polyanion, sodium poly(styrene sulfonate) (NaPSS), on the thermoreversible gelation and remelting of gelatin gels has been investigated by polarimetry and rheology. The presence of NaPSS can either enhance or reduce collag- enlike helix formation, depending on the polymer concentration relative to that of gelatin and the gelation temperature. At temperatures , 20°C, the helical content is reduced by increasing the amount of added NaPSS, demonstrating the disruption of helical structure of gelatin by the polyanion. Synchronous measurements of optical rotation and modulus at 25°C, in both gelation and remelting, indicate that the optical rotation at the gel point for the pure gelatin is lowered on addition of NaPSS. At low frequency, the storage modulus of gelatin is increased by the addition of a small amount of NaPSS relative to that of gelatin, but decreased with excess NaPSS. The mechanical properties of gelatin with and without NaPSS will be discussed in light of the compe- tition between network junction formation by strands of triple helices among gelatin chains and temporary ionic crosslinking between gelatin and the polyanion. © 1999 John Wiley & Sons, Inc. J Polym Sci B: Polym Phys 37: 2287-2295, 1999 |
| Databáze: | OpenAIRE |
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