C. Michon et al., INFLUENCE OF THERMAL HISTORY ON THE STABILITY OF GELATIN GELS, International journal of biological macromolecules, 20(4), 1997, pp. 259-264
Gelatin gel properties have been studied using three techniques. Optic
al rotation measurements have shown that the lower the ageing temperat
ure, the faster the helix content increases but the lower the helix st
ability. Rheological measurements show that a small increase in temper
ature leads to a melting of some junction zones followed by a build up
of new ones. By ageing the gel at two successive temperatures one can
show the existence of two populations of junction zones with differen
t thermal stabilities. The same result is shown on melting thermograms
obtained by differential scanning calorimetry. All these results are
consistent with the hypothesis of the presence of junction zones of va
rious lengths, the thermostability of which being proportional to thei
r lengths. (C) 1997 Elsevier Science B.V.