明胶溶胶点的影响因素分析  

Analysis of Influencing Factors of Gelatin Sol Point

作　　者：杨迎春 易际苗 付彩霞 Yang Yingchun;Yi Jimiao;Fu Caixia(Gelida(Pingyang)Gelatin Co.,Ltd.,Wenzhou 325400)

机构地区：[1]嘉利达(平阳)明胶有限公司,温州325400

出　　处：《明胶科学与技术》2021年第3期132-136,共5页The Science and Technology of Gelatin

摘　　要：由于明胶良好的溶胶凝胶可逆性,使其作为功能性助剂广泛应用于医药和食品等诸多行业。当明胶作为凝胶剂被应用时,其溶胶点对相关产品性质影响较大,所以必须进行调控,以确保产品质量的稳定性。针对于此,本文研究了明胶的浓度、凝胶强度、粘度和灰分等对其溶胶点的影响,并揭示了其影响规律。结果表明,随着明胶的浓度、凝胶强度和粘度的增加,其溶胶点增高;随着明胶中灰分含量的增加,其溶胶点有一定程度的降低。Due to the good sol-gel reversibility of gelatin,it is widely used as a functional additive in many industries such as medicine and food.When gelatin is used as a gelling agent,its sol point is with a greater impact on the properties of related products,so it must be adjusted to ensure the stability of product quality.In view of this,this paper studies the influence of gelatin concentration,gel strength,viscosity and ash content on its sol point,and reveals its influence rules.The results showed that with the increase of gelatin concentration,gel strength and viscosity,its sol point increased;with the increase of ash content in gelatin,its sol point decreased to a certain extent.

关 键 词：明胶 溶胶点 明胶浓度 凝冻强度 粘度 灰分含量 

分 类 号：TS2[轻工技术与工程—食品科学与工程]