摘要
通过对明胶凝胶强度和明胶相变时焓变值的测定,研究明胶的凝胶强度与其相焓值的关系,试图找出明胶品质与相变的内在联系。利用差示扫描量热法(DSC法)分别对5种明胶凝胶和溶液的相变参数进行测定,结果表明:降温时,明胶溶液的焓变值与其凝胶强度间存在指数关系;升温时,明胶凝胶的焓变值与其凝胶强度存在指数关系;溶化并降温时,明胶凝胶的焓变值与相变起始温度存在线性关系,与明胶凝胶强度存在极度显著的线性关系。结果表明,利用差示扫描量热法法测定明胶凝胶的相变焓值,同样可以准确表征明胶的品质,并且样品用量极小。
The relationship between the gelatin strength and the gelatin gel phase transition temperature,enthalpy change and enthalpy values were studied in this manuscript.Five gelatins with different gel strength were used as the research model and Differential Scanning Calorimetry（DSC） applied to determent the parameters of gel and gelatin solution.The result showed that there were relationship between gel strength and enthalpy values of gelatin solution during its temperature decreasing processing.The simultaneous relationships between gel strength and gel phase transition temperature,enthalpy values of gel during its temperature decreasing processing were found in the study.The results present here demonstrated that Differential Scanning Calorimetry（DSC） could be use as a novel method to determine the quality of gelatin.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2011年第5期675-678,共4页
Journal of Food Science and Biotechnology
基金
江苏省自然基金项目(BK2009749)
关键词
明胶
品质
凝胶强度
相变
焓变值
gelatin
quality
gel strength
phase transition
enthalpy change values
