Effect of salt on the coil-helix transition of gelatin at early stages: Optical rotation, rheology and DSC studies

The influence of the concentration and type of salt on the physical gelation of gelatin at early stages was explored by polarimeter, rheometer and differential scanning calorimetry (DSC). With the increase of salt concentration, both the triple helix content and the storage modulus of gelatin increa...

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Bibliographic Details
Published in:International journal of biological macromolecules 2018-02, Vol.107 (Pt A), p.1074-1079
Main Authors: Qiao, Congde, Zhang, Jianlong, Ma, Xianguang, Liu, Weiliang, Liu, Qinze
Format: Article
Language:English
Subjects:
Calorimetry, Differential Scanning
Coil-helix transition
Gelatin - chemistry
Gelatin gels
Gelation kinetics
Gels - chemistry
Kinetics
Network structure
Optical Rotation
Rheology
Sodium Chloride - chemistry
Temperature
Thermodynamics
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Summary:The influence of the concentration and type of salt on the physical gelation of gelatin at early stages was explored by polarimeter, rheometer and differential scanning calorimetry (DSC). With the increase of salt concentration, both the triple helix content and the storage modulus of gelatin increased slightly and then decreased in CaCl2 solutions, whereas they decreased monotonically in NaCl and CrCl3 solutions. The addition of CaCl2 at low concentrations facilitated the coil-helix transition of gelatin, which could be significantly inhibited by high salt concentrations. The melting temperature of gels was nearly unchanged with varying salt concentration, but the melting enthalpy decreased monotonically with salt addition. This result indicates that salt additions mainly affect the nucleation of triple helices, but had minor effect on its growth. In addition, the coil-helix transition of gelatin in salt solutions at early stages could be treated successfully by an equation of first order kinetics.
ISSN:0141-8130
1879-0003
DOI:10.1016/j.ijbiomac.2017.09.079