Abstract
AbstractA Raman spectroscopic study on property changes of water in aqueous gelatin media was carried out. The state of water in gelatin gels and sols at various temperatures and concentrations was studied in connection with the conformation of polymer chains. When gelatin with a low molecular weight was used, there was no gel‐sol transition, and the structure of water observed by Raman spectroscopy was not significantly affected by the presence of gelatin. When gelatin with a high molecular weight was used, on the other hand, the structure of water strongly depended on the concentration of gelatin both in the gel and the sol state. A contribution of small spaces surrounded by entangled gelatin chains (which exist both in high concentration gels and sols) to the perturbation of the structure of incorporated water was suggested. It was also found that, at 60°C, gelatin chains in the low concentration region induced an enhancement of structured water. This is the first finding that water soluble polymers at high temperature induce the network structure of water.
Published Version
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