On complex formation of acid‐process and alkaline‐process gelatins
- 1 January 1979
- journal article
- research article
- Published by Wiley in Molecular Nutrition & Food Research
- Vol. 23 (6) , 581-588
- https://doi.org/10.1002/food.19790230603
Abstract
Gel‐chromatography on 4B sepharose and turbidimetric titration have been employed to show that in a mixture of oppositely charged macromolecules of acid‐process (A) and alkaline‐process (B) gelatines soluble and insoluble complexes form, the composition and solubility of which depend on pH and the ratio between the components. Neutral salts (0.1 M KCl) and urea hamper formation of insoluble complexes. Complex formation somewhat stabilizes gelatine macromolecular conformation, this is manifested in the increase of the helix‐coil transition temperature range. An analogy between electrostatic polyampholytes and self‐assembly of 11S seed globulines is discussed.Keywords
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