9/24/2023 0 Comments Refractive index porcine gelatinThis work establishes a relationship between gelatin properties and the values of temperatures and solvent conditions (pH and NaCl concentrations), thus providing insight on how to control the stability and melting of gelatin gels in view of their potential application in the biomedical and food industries. The significant improvement in gelation behavior with optimum pH or amount of added NaCl imparts longer stability to gelatin hydrogels, which were reflected in degradation study. PVA (1323 kDa, 98 hydrolysed), gelatin (porcine skin, type A, gel strength 300), succinic anhydride (SA. The maximum in the gelation properties was observed at lower NaCl concentrations (0.001 M for type-A and 0.01 M for type-B). it was reported that incorporating high concentration of gelatin into PVA gels affects the refractive index, diffraction, crystallinity and swelling behaviour of the resultant gel 21. gelatin derived from acid-cured porcine skin (G2500. Both types of gelatins show polyelectrolyte effect with added NaCl (0.001-0.1 M) for the studied pH conditions (pH 1 or pH 7). Holographic Interferometry of 2D Imaging of Refraction Index and Surface Deformations were recorded. The detailed investigation on gelation behavior of gelatin hydrogels was performed with rheological measurements in the temperature range of 5-35 degrees C as a function of pH with and without added salt (NaCl) and gelation transition temperatures evaluated for all these conditions. The effect of temperature, pH, and ionic strength on viscoelastic properties of gelatin hydrogels was carried out in order to determine the conformational characteristics and phase transition (sol-gel transition temperatures, Tm – melting temperature and T-g- gelling temperature) behavior. In this work, an experimental study was conducted on two different types of gelatin from mammalian sources, type A, derived from acid-cured tissue of porcine skin and type B, from lime-cured tissue of bovine skin.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |