Muchin M A, Wajnermann E S, Tolstogusow W B
Nahrung. 1976;20(3):313-9. doi: 10.1002/food.19760200312.
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.
作者研究了基于明胶和海藻酸钠不溶性（I型）和可溶性（II型）复合物制备的复合凝胶的热机械性能。与相同浓度的明胶凝胶相比，I型复合凝胶具有更高的熔点。后者取决于明胶和海藻酸钠不溶性复合物分离时的pH值。在70摄氏度至80摄氏度的温度范围内，未观察到II型复合凝胶熔化。明胶和海藻酸钠可溶性复合物的老化时间和组成对II型复合凝胶的性能没有显著影响。明胶和海藻酸钠的可溶性复合物可在7M尿素溶液中形成凝胶。
