The mechanism of gelation of gelatin. The influence of pH, concentration, time and dilute electrolyte on the gelation of gelatin and modified gelatins.

@article{Bello1962TheMO,
  title={The mechanism of gelation of gelatin. The influence of pH, concentration, time and dilute electrolyte on the gelation of gelatin and modified gelatins.},
  author={J. Bello and H. R. Bello and J. Vinograd},
  journal={Biochimica et biophysica acta},
  year={1962},
  volume={57},
  pages={
          214-21
        }
}
  • J. Bello, H. R. Bello, J. Vinograd
  • Published 1962
  • Chemistry, Medicine
  • Biochimica et biophysica acta
  • Abstract The effects of concentration, pH, time and dilute electrolyte on the melting points of gels of gelatin and chemically modified gelatins have been investigated. At 1–5% concentration the melting points of high-isoelectric-point gelatin, low-isoelectric-point gelatin, amino-acetylated gelatin and car☐yl-esterified gelatin are nearly independent of pH. At low concentration (0.6–0.7%) deionized gelatins have several melting point maxima and minima. Upon long standing at 0° or upon addition… CONTINUE READING
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