Gelatin structure

Jones, R. (1987). Gelatin structure and manufacture. In Hard Capsules Development and Technology, K. Ridgeway, ed. Pharmaceutical Press, London, 13-30, 31 —48. 

Gelatin structures have been studied with the aid of an electron microscope (23). The structure of the gel is a combination of fine and coarse interchain networks the ratio depends on the temperature during the polymer-polymer and polymer-solvent interaction leading to bond formation. The rigidity of the gel is approximately proportional to the square of the gelatin concentration. Crystallites, indicated by x-ray diffraction pattern, are believed to be at the junctions of the polypeptide chains (24). 

Badii, F. and Howell, N. K. (2005). Fish gelatin structure, gelling properties and interaction with egg albumen proteins. Food Hydrocolloids 20,630-640. 

The following examples illustrate ultrafilter membranes which do not have a gelatinous structure. 

Nagata, S. Cellulose capsules—An alternative to gelatin Structural, functional and community aspects. Biomed. Polym. Polym. Ther. 2001, 3, 53-62. 

Gelatin has an extremely high surface area and an extensive system of micropores. The fragment of its structure has been shown in Figure 7 as may be seen, it contains many intermolecular cavities. It may be valued the average size of intermolecular cavity in the gelatin structure [12-15]. 

Figure 13-9. SEM image of the zooid of an appendicularian, Oikopleura rufe-scens (a) and macrophotograph of its house (b). The zooid of O. rufescens is tadpole-shaped. It has a small trunk that is 0.8mm in length and a long tail that is 5mm in length. The house of O. rufescens is a typical oikopleurid house which is a spherical, gelatinous structure that possess two inlet filters circled line in b)...

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