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BANANA GEL
The Journal of General Physiology
|October 30, 2009
Abstract:
The conditions for the formation of gels from banana extracts were studied. Gels were obtained with extracts more alkaline than pH 7.0 with very small quantities of calcium, strontium, and barium salts, the gel formation with these salts decreasing in the indicated order. In solutions more acid than pH 6.0, no gels were obtained with these salts. Magnesium, lithium, and sodium salts did not cause gel formation either in acid or alkaline solutions. Pancreatine gave a gel on incubation with banana extract at pH 5.0. The gel-forming property of banana extracts was destroyed on boiling.
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