氯化钠含量对明胶凝胶强度的影响  

Effect of NaCl Concentration on Gel Strength of Gelatin

作　　者：史光明[1] 

机构地区：[1]北京化工大学材料科学与工程学院,北京100029

出　　处：《明胶科学与技术》2014年第4期194-199,共6页The Science and Technology of Gelatin

摘　　要：明胶具有溶胶-凝胶可逆性,在食品中应用广泛。作为食品添加剂通常体系中会含有盐类等。这些盐类对其体系的凝胶强度的影响,将直接影响到其产品的质量和性能。因此,本文研究了食品中常用的氯化钠对明胶食品体系凝胶强度的影响,揭示其影响规律。研究结果表明,氯化钠能降低明胶凝胶强度,特别是添加少量氯化钠的时候,作用尤为明显。Gelatin with sol-gel reversibility has a wide application in food industry. Usually, there are salts in food additives, which have influences on gel strength in the system and directly affect its quality and performance. The effect of NaCl, the typical salt in food additives, on gel strength of gelatin food system is studied in this work, and its effect law is revealed as well. The results show that NaC1 will reduce gel strength of gelatin, especially when the addictive amount is small.

关 键 词：明胶 凝胶强度 氯化钠含量 氢键交联 

分 类 号：O648.125[理学—物理化学]