Self-aggregation of gelatine above the gelling temperature analysed by SEC–MALLS

The molar mass distribution of porcine skin gelatine was analysed by size exclusion chromatography combined with multi-angle laser light scattering (SEC–MALLS), refractive index detection and optical rotation detection. A change in molar mass distribution, interpreted as a reversible aggregation of...

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Bibliographic Details
Published in:Food hydrocolloids 2002, Vol.16 (3), p.235-239
Main Authors: Tromp, R.H., ten Grotenhuis, E., Olieman, C.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Food additives
Food industries
Fundamental and applied biological sciences. Psychology
gelatin
Gelatine
gelatinization temperature
General aspects
light scattering
molecular weight
refractive index
SEC-MALLS
Self-aggregation
size exclusion chromatography
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Summary:The molar mass distribution of porcine skin gelatine was analysed by size exclusion chromatography combined with multi-angle laser light scattering (SEC–MALLS), refractive index detection and optical rotation detection. A change in molar mass distribution, interpreted as a reversible aggregation of gelatine chains at temperatures well above the gelation temperature was observed. It is concluded that apart from covalent linkages between α-gelatine chains, there exists an additional interaction, of order kT, which causes physical aggregation. It is shown that this aggregation does not involve extensive formation of helices. Self-aggregation of gelatine may have profound consequences for its thermodynamic behaviour in mixtures.
ISSN:0268-005X
1873-7137
DOI:10.1016/S0268-005X(01)00093-5