Tschumak G J, Wajnermann E S, Tolstogusow W B
Nahrung. 1976;20(3):321-8.
The authors studied the effects of aging time and composition on the thermomechanical properties of complex gels of gelatin and pectin which had been produced on the basis of complexes obtained at pH values below the isoelectric point of gelatin. With aging for up to 7 days, the elasticity of the gels decreases and the melting points are raised by 2--4degreesC. An increase in the relative content of pectin in the complex leads to a considerable rise of the melting point of the complex gel. The increase in heat stability of these gels is explained by the development of an ion lattice, which is due to the interaction of the oppositely charged groups of the pectin and the gelatin. Furthermore, hydrophobic interactions between the non-polar groups of the components might be involved.
作者研究了老化时间和组成对明胶和果胶复合凝胶热机械性能的影响，这些复合凝胶是基于在低于明胶等电点的pH值下获得的复合物制备的。老化长达7天时，凝胶的弹性降低，熔点升高2 - 4摄氏度。复合物中果胶相对含量的增加会导致复合凝胶熔点显著升高。这些凝胶热稳定性的提高是由于离子晶格的形成，这是果胶和明胶带相反电荷基团相互作用的结果。此外，组分的非极性基团之间可能存在疏水相互作用。
