Ht hnh cu c sn xut lp rp phn t gia tanin v gelatin v s tng tc hip ng ca cc hiu ng k nc v lin kt hydro.

Cc yu t nh hng n vic sn xut cc ht hnh cu, chng hn nh nng mu, t l khi lng gia tannin v phn ng pH, nhit gelatin, v thi gian phn ng, c nghin cu. Hn na, cc ht hnh cu c phn tch v c trng bi mt my phn tch kch thc ht, my quang ph UV-vis, v TEM. l kt lun rng cc im quan trng l rt quan trng cho cc ht hnh cu lp rp. Cc t l khi lng / protein tannin nn thp hn so vi cc im quan trng. Nng tannin nn c gii hn n mt mc tng i thp.Phm vi thch hp ca nhit phn ng l thng gia 10 C v 50 C. l n nh i vi cc ht hnh cu lp rp khi gi tr pH ca dung dch gelatin trong IEP 1 ca gelatin. Sau nhng phn ng hn 48 h, ht hnh cu lp rp tr nn n nh. 2006 Wiley Periodicals, Inc J Appl polym Khoa hc 101: 3125-3130, 2006 http://onlinelibrary.wiley.com/doi/10.1002/app.22416/abstract

Cng vic hin ti vi vic chun b v c tnh ca cc phc cht keo t hip hi ca cc dn xut cellulose ha tan trong nc (methylcellulose) v tr xanh polyphenol-EGCG (Epigallocatechin gallate). Keo phc hp vi nhiu kch thc c xc nh r 95-300 nm (polydispersity index <0,15) v mt b mt tiu cc tim tng (-25 n -45 mV) thu c bng gii php pha trn ca methylcellulose v EGCG theo khuy mnh m. Stoichiometry rng buc ca 21 phn t EGCG cho mi mt phn t polymer c thu c t nhit lng chun ng nhit. Nng lng min ph ca s rng buc (-31 kJ mol -1 ) ch yu l do entanpy rng buc cho thy rng phc kt cng ha tr khng c u tin hnh thnh do lin kt hydro. Knh hin vi in t truyn qua cho thy hnh thi ht gn nh hnh cu hnh thnh phc hp dng keo. Hn na, duy tr pht hnh EGCG t phc tp trong m phng trong ng nghim phng tin truyn thng c quan st kt qu trong vic bo v ti sn chng oxy ha EGCG trong pH kim. http://www.sciencedirect.com/science/article/pii/S0021979711010654

http://www.gelatin.co.za/fining.htm

Phenol - Protein phn ng. C hai tannin v anthocyanin trong ung l cc phn t c cha vng benzen vi cc nhm hydroxyl lin k nh th hin bi nhm galic (Hnh 2) c xut nh l ngun chnh ca cc lin kt hydro l c s ca s hnh thnh phc tp gia gelatin v tannin hoc anthocyanins trong ung (hnh 3

Gelatin c t chc c c bit ph hp vi lin kt hydro, v 1/3 ca cc axit amin l glycine, R = H, v v th tr ngi v khng gian lin kt hydro s c t hn so vi cc protein c cha t glycine. Tuy nhin, tannin / gelatin phc tp cng rt pH ph thuc v

bin mt vo khong pH 8, s l do c hai phn t tr nn tch in m v do hai bn y. Do , vai tr ca lin kt gia cc phn t cc ph khng ging nhau khng c b qua.
http://www.fao.org/docrep/005/y2515e/y2515e15.htm#TopOfPage

http://www.wattpad.com/820300-protein?p=9