明胶的干燥温度、粘度和分子量分布

Drying Temperature, Viscosity and Molecular Weight Distrbution of Gelatins

通过实验探讨明胶干燥温度对明胶粘度的影响，并从分子量分布和数均分子量变化的角度阐明这种影响的内在原因．实验结果表明：经室温干燥的活性胶、惰胶、复合胶和食用胶再经１０５℃干燥与只经室温干燥相比，其粘度上升；经室温干燥的ＰＡ胶再经１０５℃干燥与只经室温干燥相比，粘度下降．明胶经室温干燥后再经１０５℃干燥，随着干保温度的提高，明胶的分子量分布和数均分子量发生变化，导致宏观上明胶粘度的变化．活性胶、惰胶、复合胶和食用胶经１０５℃干燥后分子量分布向分子量大的方向变化，数均分子量变大；而ＰＡ胶经１０５℃干燥后，分子量分布向分子量小的方向变化，数均分子量变小．

The paper presents a study on the effect of drying temperature on the viscosity of gelatins through experiment. The effect is explained in the light of the changing molecular weight distribution and numeral average molecular weight. The viscosity of active gelatin, inert gelatin, compound gelatin and edible gelatin becomes greater and that of PA-modfied gelatin grows smaller as they undergo drying at room temperature at first, and then at 105℃ than they do at room temperature only. The molecular weight distribution of active gelatin, inert gelatin, compound gelatin and edible gelatin changes towares greater molecular weight and their numeral average molecular weight becomes greater when they undergo drying at room temperature at first, and then 105℃ than it does at room temperature only. The molecular weight distribution of PA-modified gelatin changes towards smaller molecular weight and its numeral average molecular weight becomes smaller when it posses drying of room temperature at first, and then at 105℃ than it does at room temperature only.