Possible Interaction: Gelatin and Sodium Chloride

“Raising the osmolality of the solutions with NaCl interfered somewhat with gelation , but to a lesser degree than with Tris or sugars of equal osmolalities.”

“It was found that the droplet sizes of gelatin emulsions were lower than those of SPI and WPI emulsions at salt concentrations of 300 mM NaCl.”

“During the differentiation of Ml cells, the sensitivity of the 38K protein to monovalent cations was decreased; that is 20 mM KCl or 50 mM NaCl was required to inhibit the gelation by the 38K protein isolated from differentiated cells.”

“This gelation was completely inhibited by the presence of either 10 mM KCl or 20 mM NaCl.”

“As a result of NaCl incorporation, there was a decrease in the mean droplet size, zeta potential, degree of flocculation and viscosity of the mixed dispersions/emulsions, and the onset point of gelation was also brought forward.”

“When NaCl was added to the system, the molecular chains of gelatin possibly rearranged themselves in a stretched state, and the ribbon aggregates was observed.”

“At 50 g L(-1) gelatin, the model factored with NaCl concentration shifts to milder conditions (concordant to literature results) while the model with …) indicates a further shift to more severe conditions, which is due to the water activity lowering effect of gelatin and the interaction between gelatin … NaCl.”

“Moreover, there is also an interaction effect between NaCl and gelatin.”

“The dynamic oscillatory shear experiments … of certain amount of NaCl effectively … gelation in pure water even at high concentration and low temperature for long time, suggesting that 0.03 M NaCl … of EG has good stability and ability of antigelation, and thus is a promising additive in food field.”

“Wash treatment and NaCl concentration significantly affected gelation.”

“The gelation period became longer in the presence of NaCl and CaCl2 compared with that in the absence of these salts.”

“Addition of 0.10 molal NaCl shifted the apparent ionization constant of the carboxylic acid groups of gelatin toward their intrinsic ionization constant and reduced the absolute value of the electrostatic free energy of ionization compared to its values in water at comparable degrees of ionization.”