PMID: 11311723Apr 20, 2001Paper

Kinetics of gelatin transitions with phase separation: T-jump and step-wise DSC study

International Journal of Biological Macromolecules
F CuppoAttilio Cesàro

Abstract

The isothermal gelation (or melting) of gelatin after fast cooling (or heating) steps is studied by using high sensitivity differential scanning micro-calorimetry, in order to determine the dependence of the kinetic and thermodynamic parameters upon changes in composition and in temperature. The calorimetric heat flow curves, obtained according to defined temperature profiles, have been fitted with exponential functions (simple exponentials or stretched exponentials for the step-wise and for T-jump experiments, respectively). The gelation process of gelatin alone for t<300 min shows that the characteristic time tau and the fractional exponent are beta very sensitive to the concentration of gelatin chains and to the microscopic phase segregation due to the presence of another polymeric component.

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Citations

May 9, 2008·Critical Reviews in Food Science and Nutrition·P BureyM J Gidley
Apr 3, 2015·Journal of Food Science·Franco BelliniIgnacio Rintoul
Apr 27, 2016·ACS Applied Materials & Interfaces·Jiahe HuangZhen Tong
Nov 26, 2008·Macromolecular Bioscience·Kai Chen, Sergey Vyazovkin
Feb 10, 2012·Macromolecular Rapid Communications·Nathanaël GuigoSergey Vyazovkin
Aug 15, 2020·Frontiers in Bioengineering and Biotechnology·Leqi FanYuanming Ouyang
Feb 21, 2008·Soft Matter·Joanne L Gornall, Eugene M Terentjev
Jul 2, 2002·Analytical Chemistry·Sergey Vyazovkin

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