Influence of melon pulp on gelatin jells strength

  • Akerke Khaliyeva al-Farabi Kazakh National University
  • A. Zhumabayeva al-Farabi Kazakh National University
  • B. Tussupova al-Farabi Kazakh National University
  • A. Nurguzhina al-Farabi Kazakh National University
  • Zh. Kairbekova al-Farabi Kazakh National University
  • Sagadat Tazhibayeva al-Farabi Kazakh National University
  • Kuanyshbek Musabekov al-Farabi Kazakh National University
DOI: https://doi.org/10.15328/chemb_2014_149-54
Keywords: gelatine, melon pulp, structure formation, strength

Abstract

The data obtained by Veiler-Rehbinder method and IR spectroscopy method showed that the structuring of gelatine in the presence of a melon pulp occurs as a result of formation of hydrogen bonds between amino acids of gelatin and pectinous bonds of a melon. The structure formation in the gelatin and gelatin - melon pulp system dependences on the sugar concentration. The critical decrease  of strength are found out at sugar content less 20 % and increase the strength of both systems at C> 20%. The growth of structure formation in the system at high concentrations of sugar is connected with it’s dehydration. Influence of a citric acid on formation of jellies obtained from melon pulp and sugar is studied. Structuring effect of citric acid proceeds due to hydrogen bonds formation with pectin acid.

References

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Published
2014-04-28
How to Cite
Khaliyeva, A., Zhumabayeva, A., Tussupova, B., Nurguzhina, A., Kairbekova, Z., Tazhibayeva, S., & Musabekov, K. (2014). Influence of melon pulp on gelatin jells strength. Chemical Bulletin of Kazakh National University, 73(1), 49-54. https://doi.org/https://doi.org/10.15328/chemb_2014_149-54
Issue
Vol 73 No 1 (2014): Chemical Bulletin of Kazakh National University
Section
Organic and Polymers Chemistry
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