Robinson J A, Kellaway I W, Marriott C
J Pharm Pharmacol. 1975 Nov;27(11):818-24. doi: 10.1111/j.2042-7158.1975.tb10223.x.
The effect of blending on rheological properties for an acid and alkaline processed gelatin has been investigated. Blending of weak gels (1-0-3-5% w/v at 25 degrees), resulted in a decrease in gel rigidity whereas in the stronger gels (5-50% w/v at 25 degrees) and solutions (18% and 30% w/v at 35 degrees), an increase occurred. The decrease in structure in the weak gels is considered to be due to coulombic effects, minimum strength occurring for a mixture which possessed zero charge in solution. A tentative explanation for effects in rigid gels and concentrated solutions is offered.
研究了混合对酸碱处理明胶流变学性质的影响。弱凝胶（25℃下1-0-3-5% w/v）混合导致凝胶刚性降低，而在较强凝胶（25℃下5-50% w/v）和溶液（35℃下18%和30% w/v）中则出现增加。弱凝胶结构的降低被认为是由于库仑效应，对于溶液中电荷为零的混合物，强度最小。文中给出了对刚性凝胶和浓溶液中效应的初步解释。
