Citation
Mohamed, Suhaila and Salleh, Abu Bakar
(1982)
Physical properties of polyethyleneimine-alginate gels.
Biotechnology Letters, 4 (9).
pp. 611-614.
ISSN 0141-5492; ESSN: 1573-6776
Abstract
The procedure for preparation of polyethyleneimine (PEI)-alginate gel and some of its physical properties are presented. The rigidity modulus (G) of the gel appears to increase to the second power of PEI concentration. Shrinkage is linearly related to pH up to pH 6.0. G increases as the pH is lowered, and decreases after freezing. The gels does not dissolve on heating and are strong, but fairly brittle. They are resistant to proteolytic enzymes.
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Additional Metadata
| Item Type: | Article |
|---|---|
| Divisions: | Faculty of Food Science and Technology |
| DOI Number: | https://doi.org/10.1007/BF00127794 |
| Publisher: | Kluwer Academic Publishers |
| Keywords: | Polyethyleneimine (PEI)-alginate gel |
| Depositing User: | Nabilah Mustapa |
| Date Deposited: | 01 Feb 2016 05:03 |
| Last Modified: | 01 Feb 2016 05:03 |
| Altmetrics: | http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1007/BF00127794 |
| URI: | http://psasir.upm.edu.my/id/eprint/36249 |
| Statistic Details: | View Download Statistic |
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