Abstract
Gelatin is an important product for several industries and its solubility dramatically influences its functional properties. In order to be able to predict the gelatin behaviour, a new technique for its analysis has been developed with an Asymmetrical Flow Field-Flow Fractionation coupled to a multi-angle light scattering. The AFlFFF-MALS analysis showed the gelatin molar mass ranging from 5 × 10 4 to 2 × 10 7 g mol −1. This technique also permitted to follow aggregation of gelatin samples after process in an oven at 75 °C. Between 0 and 4 days, some huge aggregates appeared. Their size and density increased without changing gelatin solubility. From 8 to 30 days, the molar mass and density of these aggregates increased leading to partial gelatin insolubilisation in water. This phenomenon is supposed to be due to cross-linking of the gelatin macromolecules.
Published Version
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