明胶近年专利简介  

Gelatin Patent Introduction In Recent Years

作　　者：张雪祯[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》2015年第3期153-157,共5页The Science and Technology of Gelatin

摘　　要：明胶,是半透明、易碎,并且无色无味的胶原蛋白,通常会从鱼、猪、牛的皮、骨骼或者结缔组织中提取,作为胶凝剂,广泛应用于食品、医药以及化妆品制造等领域。其化学成分,拥有与其母胶蛋白许多相似的方面。本综述对近些年来明胶在制备、改性、明胶微球与明胶膜的制备工艺及明胶在其他方面的应用进行了归纳和总结,并对未来的研究工作提出了建议和希望。Gelatin is translucent, brittle, flavorless colorless collagen protein, derived from skin, bone and connective tissues of animals like cattle, chickens, pigs and fish. It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. Its chemical composition is, in many respects, closely similar to that of its parent collagen. This review is a summary and induction of gelatin research in recent years in preparation, modification, preparation of gelatin microspheres and gelatin film technology and applications of gelatin in other ways, and suggestions for the future research work and hopes are also raised.

关 键 词：明胶 制备 改性 明胶膜 明胶微球 

分 类 号：O629.73-18[理学—有机化学]