The Analysis of the Structures of Gelatin Gel by Differential Scanning Calorimetry and Wide Angle X-ray Diffraction

Abstract

In this report, we describe an experimental study of the structure of gelatin gels by differential scanning calorimetory (DSC) and wide angle x-ray diffraction (WAXD). We prepared gelatin solutions of various pHs (pH=5.0, pH =5.3, pH=5.7, pH =6.3). In this pH range, we could observe that the viscosity and the jelly strength depend on pH. Under the controlled thermal experience, ie, temperature and time, we allowed the gelatin solutions to be gelled in order to determin the DSC and then allowed the gelatin solutions to be dried in order to determin the WAXD. As a result, we found that the pitch of the triple-helix in the junction zone had not changed at any pH and that the pH dependence of the density of the triple-helices aggregate might correlate to the pH dependency of the Jelly strength.