Abstract
The authors have already reported the examination of the gelling characteristics of gelatin solution by a thermal sensor method. At solution concentrations below 4%, the gelling process was studied by optical rotatory power measurement. In this paper, the cltanges of the molecular iveight distribution (MWD) in the gelling process during the cooling period were investigated. The MWD of the gelatin solution was measured at the gelling temperature by gel permeation chromatography. The concentration of the gelatin solution was more related to the gelling phenomena than the cooling temperature. Some differences were observed in the changes of MWD among the types of gelatins.
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