Absolute Determination of the Gelling Point of Gelatin under Quasi-thermodynamic Equilibrium

FRANCO BELLINI; IVANA ALBERINI; MARÍA FERREYRA; IGNACIO RINTOUL

JOURNAL OF FOOD SCIENCE

WILEY-BLACKWELL PUBLISHING, INC

Año: 2015 vol. 80 p. 935 - 941

0022-1147

Thermodynamic studies on phase transformation of biopolymers in solution are useful to understand their nature and to evaluate their technological potentials. Thermodynamic studies should be conducted avoiding time-related phenomena. This condition is not easily achieved in hydrophilic biopolymers. In this contribution, the simultaneous effects of pH, salt concentration, and cooling rate (Cr) on the folding from random coil to triple helical collagen-like structures of gelatin were systematically studied. The phase transformation temperature at the absolute invariant condition of Cr = 0 °C/min (TT Cr=0) is introduced as a conceptual parameter to study phase transformations in biopolymers under quasi-thermodynamic equilibrium and avoiding interferences coming from time-related phenomena. Experimental phase diagrams obtained at different Cr are presented. The TT Cr=0 compared with pH and TT Cr=0 compared with [NaCl] diagram allowed to explore the transformation process at Cr = 0 °C/min. The results were explained by electrostatic interactions between the biopolymers and its solvation milieu.