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Phasenzustand, Struktur und mechanische Eigenschaften des gelartigen Systems Wasser ‐ Gelatine ‐ Dextran
Author(s) -
Tolstogusov V. B.,
Belkina V. P.,
Ja. Gulov V.,
Ja. Grinberg V.,
Titova E. F.,
Belavzeva E. M.
Publication year - 1974
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19740260407
Subject(s) - gelatin , dextran , chemistry , polysaccharide , aqueous solution , polymer , phase (matter) , chromatography , chemical engineering , polymer chemistry , materials science , biochemistry , organic chemistry , engineering
State of Phase, Structure and Mechanical Properties of the Gelatinous System Water‐Gelatin‐Dextran. Increasing use of water‐protein‐polysaccharide systems as plasma replacing liquids and synthetical food has led to an examination of the thermodynamic compatibility of polymers in an aqueous medium. In the examination of the state of phase of the system water‐gelatin‐dextran self‐association of gelatin was shown to be the main reason for its incompatibility with dextran. At low dextran concentrations the gelatinous system is monophasic but it proceeds to a two‐phase state at higher concentration of dextran. The monophasic system shows lower, the two‐phase system a higher flexibility than the gelatin‐gel of the same concentration.