Gelatinization electrolyte effects

The swelling of gels is markedly affected by the presence of electrolytes, this effect being a minimum at the isoelectric point of the material. In general, sulphates, tartrates, etc. inhibit swelling, while iodides and thiocyanates promote the swelling. Thus gelatine disperses completely in iodide solution even at low temperatures. 

Rozenblat, J. Magdassi, S. Garti, N. Effect of electrolytes, stirring and surfactants in the coacervation and micro-encapsulation processes in presence of gelatin. J. Micro-encapsulation 1989, 6 (4), 515-526. 

Thermal anomalies in water near surfaces as diverse as diamond, glass, quartz, clays, mica, fatty acids, chondroitin 4-sulfate, polystyrene, polyvinyl acetate, cellulose, gelatin, and other biomacromolecules (such as enzymes and other proteins) in solution are known to occur close to the critical temperatures. Tj has also been shown to be unaffected by the concentration of electrolytes in solution. The concentrations of alkali chlorides (Li% Na", K, Rb and Cs" ) were varied by a factor of ICf with no detectable systematic effects on Tj (Drost-Hansen, 1985). However, the evidence for the paradoxical effect does not rely solely on the substrate independence of Tjj. 

In addition to the influence of the electrode material and current density, the effect of additives on the bubble behavior and size has been investigated. Venczel25 added gelatin, glycerine, and beta-naphthochinolin to his electrolyte in most cases the bubble size decreased and in some cases a frothy mixture resulted. The... 

Additives also have a complex effect on stress. Thus, when gelatine is added to the same electrolyte mentioned above, with increasing concentration, it causes first an increase of tensile stress in the copper deposit obtained. At a concentration an order of magnitude higher (0.1 g dm ) it leads to deposits with very high compressive stress. 

Interest in the genetic engineering of both plants and micro-organisms for the production of tailor made amylose, amylopectin and/or starches has also been reported. Furthermore, investigations on the enzymatic modification of starch and its major components, for example the introduction of additional branches composed of glucose and/or other monosaccharides and/or uronic acids as well as amino acids or peptides, to produce carbohydrates of possibly comparable functionality to galactomannans, pectin, gum arable, etc., has been initiated. Also studies on the metabolic fate of carbohydrates in food, the biosynthesis of starch, the fine structure of starch from different sources, the effect of electrolytes on the gelatinization of starch and the development of enzymic methods for starch analyses are still active. 

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