[Complex gels of proteins and acid polysaccharides].
The authors studied the thermomechanical properties of complex gels of gelatin and sodium alginate which had been produced on the basis of their insoluble (type I) and soluble (type II) complexes. Compared to gelatin gels of the same concentration, the complex gels I have higher melting points. The latter depend on the pH value at which the insoluble complexes of gelatin and sodium alginate were separated. Up to temperatures from 70 degrees--80 degrees C., no melting of the complex gels II was observed. The aging time and the composition of the soluble complexes of gelatin and sodium alginate exert no marked effects on the properties of the complex gels II. The soluble complexes of gelatin and sodium alginate can form gels in 7 M urea solutions.
[Complex gels of proteins and acid polysaccharides]. The authors studied the thermomechanical properties of complex gels of gelatin and sodium alginate which had been produced on the basis of their insoluble (type I) and soluble (type II) complexes. Compared to gelatin gels of the same concentration, the complex gels I have higher melting points. The latter depend on the pH value at which the insoluble complexes of gelatin and sodium alginate were separated. Up to temperatures from 70 degrees--80 degrees C., no melting of the complex gels II was observed. The aging time and the composition of the soluble complexes of gelatin and sodium alginate exert no marked effects on the properties of the complex gels II. The soluble complexes of gelatin and sodium alginate can form gels in 7 M urea solutions.