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Physical properties of polyethyleneimine-alginate gels


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 / Synopsis

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 13:03
Last Modified: 01 Feb 2016 13:03
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
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