TY - JOUR AU - Akerke Khaliyeva AU - A. Zhumabayeva AU - B. Tussupova AU - A. Nurguzhina AU - Zh. Kairbekova AU - Sagadat Tazhibayeva AU - Kuanyshbek Musabekov PY - 2014/04/28 Y2 - 2024/03/29 TI - Influence of melon pulp on gelatin jells strength JF - Chemical Bulletin of Kazakh National University JA - KazNUCB VL - 73 IS - 1 SE - Organic and Polymers Chemistry DO - https://doi.org/10.15328/chemb_2014_149-54 UR - https://bulletin.chemistry.kz/index.php/kaznu/article/view/177 AB - 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. ER -