不同因素对明胶凝胶特性的影响研究  

Study on Gel Characteristic of Gelatin under Different Element

作　　者：谢苒荑[1] 杨晓波[1] 肖英宏[1] 

机构地区：[1]上海应用技术学院,上海200235

出　　处：《食品工业》2009年第1期51-53,共3页The Food Industry

摘　　要：明胶是从胶原中提取出来的动物性蛋白质,广泛应用于食品的加工业中。明胶在食品中分别发挥稳定、乳化、发泡、持水和凝胶等作用。该文旨在研究明胶凝胶性质以及各种外界因素,如时间、温度、pH值等对明胶凝胶性质的影响。Gelatin is an animal protein derived from collagen. It has a wide use in food processing industry field. Gelatin has major functions in food industry： stabilization, emulsification, blistering, water-holding and gel. This paper was to study the gel properties of gelatin and various extemal factors which changed its properties, such as time, temperature and pH value.

关 键 词：明胶 凝胶强度 食品加工业 动物性蛋白质 

分 类 号：TS201.2[轻工技术与工程—食品科学]