摘要
以中和后的猪原皮为原料提取明胶,研究了蒸胶过程中温度、pH值、时间等因素对明胶冻力、下胶量、胶液浓度及胶液体积的影响,确定了提取高冻力明胶的最优参数。结果表明,温度57℃、pH值为4.7、时间为4.5 h时,冻力最大。
The effects of the temperature, pH and time on gel strength, quantity, concentration and volume of gelatin were studied while extracting the raw pig material after neutralization. The optimized reaction conditions for making gelatin were established. The results showed that the gel strength was most when the material is cooked at the temperature of 57℃ and the pH=4.7 for 4.5 hours.
出处
《皮革化工》
2006年第6期8-12,共5页
Leather Chemicals
关键词
明胶
冻力
下胶量
gelatin
gel strength
quantity of gelatin
