Effects of hydroxy compounds on gel formation of gelatin |
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Authors: | M Fujitsu M Hattori T Tamura |
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Institution: | (1) Surface Science Research Center Lion Corporation 7-13-12 Hirai Edogawa-ku Tokyo 132, Japan, JP |
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Abstract: | Network formation of gelatin gel is known to consist of three-dimensionally cross-linked triple helices among polypeptide
chains. The effects of added low molecular weight mono-ols, diols and polyols on the higher-order structure formation of gelatin
chains were investigated using the following measurements: melting temperature, viscoelasticity and spin-lattice relaxation
time (T
1) of H17
2O of gels, and circular dichroism spectra of diluted gelatin solutions. Furthermore, hydration behaviors of these hydroxy
compounds were evaluated from the dynamic hydration numbers (n
DHN) derived from T
1 of H17
2O in the solutions. It was found that network structures of gelatin gels containing hydoxy compounds were influenced by the
number and position of hydroxyl groups as well as the number of carbon atoms of these coexisting compounds. The effect of
hydroxyl groups of hydroxy compounds was considered to stabilize the helices among gelatin chains. Especially, the addition
of polyols with large number of hydroxyl groups increased the number of cross-linking junctions in the gel networks, which
consist of the aggregation among the helices. On the contrary, the effect of carbon atoms of hydroxy compounds is to disturb
the formation of the helices and the aggregation among the helices.
Received: 18 April 1996/Accepted: 23 July 1996 |
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Keywords: | Gelatin gel formation NMR viscoelasticity circular dichroism |
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