Gelatin gels, critical concentration

Protein Concentration. For a given type of protein, a critical concentration Is required for the formation of a gel and the type of gel varies with the protein concentration. For example, gelatin and polysaccharide solutions will form gels at relatively low concentrations of the gelling material. Considerably higher protein concentration Is usually required for the gelation of globular proteins. 

Some of the changes in the characteristics (e.g., gelatin adsorption) depend on the p value but are independent of the medium type. Practically aU the characteristics studied danonstrate a nonlinear dependence on both / ca p values. MCA-treated silica is characterized by a third lower osmotic activity and four times as higher critical concentration of gel formation than the initial silica A-300. Obtained results show that the MCA treatment allows one to keep the specific surface area but strongly change textural porosity and some other characteristics of nanosilica that can be of importance on application of compacted fnmed oxides. 

Michon, C., Cuvelier, G., and Launay, B. 1993. Concentration dependence of the critical viscoelastic properties of gelatin at the gel point. Rheol. Acta 32 94-103. 

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