GEL gelatin

Borchard W., Colfen H., Kisters D., Straatmann A. 2002. Evidence for phase transitions of aqueous gelatin gels in a centrifugal field. Progress in Colloid Polymers Science 119,101-112. 

Elharfaoui N., Djabourov M., Babel W.. Molecular weight influence on gelatin gels structure, enthalpy and rheology. Macromolecular Symposia 256 (2007) 149-157. 

Stretched gelatin gels as chiral alignment media for the discrimination of enantiomers by NM R spectroscopy. Angew. Chem. Int. Ed. 2005, 44, 3145-3147. 

Another method for obtaining these values is to determine the mobilities of ions, from which the ratio A+ /A" can be calculated. This is based on the measurement of the absolute velocities of the cations and anions under the influence of a potential gradient, as originally suggested by Lodge (1886) and applied later by Masson and many others. For instance, Masson (1899)1 carried out experiments with 10% KC1 solution in gelatine gel, the principle of which is illustrated in Fig. 2.2. 

The aim of this work is to elucidate the mechanisms of gelation of the gelatin gels and to establish the relations between the microscopic structure and the rheological properties. 

Thus a full investigation of the properties of gelatin gels has to be done on samples issued from the same batch, to allow quantitative comparisons of the results. 

Figure 4. Replica of a gelatin gel of concentration c = 0.5 % g cm"3, matured at room temperature, during fifteen days. The bar represents 0.5 p. A dense fibrous network of variable mesh sizes is observed.

Physical gels, as exemplified by gelatin gels, exhibit many common features with chemical gels. Among them, we found the topological disorder of the network formed by the polymer chains, and the formal similarity of the process of gelation with a percolation problem. 

Linforth, R.S.T., Baek, 1., and Taylor, A.J. 1999. Simultaneous instrumental and sensory analysis of volatile release from gelatin and pectin/gelatin gels. Food Chem. 65 77-83. 

Cut three 2-cm cubes from each concentration of gelatin gel using a wire-cutting grid. 

Figure H2.3.2 Average maximum and yield force (i.e., hardness and fracturability) of gelatin gels at different concentrations. Six samples for each concentration were analyzed under compression to 85% with a flat-plate probe. MF, maximum force at 50 and 200 mm/min YE yield force at 50 and 200 mm/min. Reprinted from Munoz et al. (1986) with permission from Food and Nutrition Press.

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