鸡骨明胶的胶凝特性

Study on Viscosity and Gelling Properties of Chicken Bone Gelatin

通过测定动态流变性质和凝胶强度研究鸡骨明胶的胶凝特性。研究表明,鸡骨明胶的胶凝分为凝胶网络的快速形成阶段和网络的缓慢成长两个阶段。相对分子质量越大,胶凝温度越低;明胶浓度越高、pH值越接近等电点、胶凝温度和熔化温度越高,胶凝时间越短,同时形成的凝胶网络的弹性和凝胶强度大;随着陈化时间的延长或温度降低,凝胶网络弹性和凝胶强度增大,且逐渐稳定;适当浓度的尿素和SDS可以阻止凝胶网络的形成;明胶胶凝网络结构的形成主要借助分子间氢键相互作用,同时静电斥力和疏水相互作用也影响凝胶网络的形成。

Viscosity and gelling properties of chicken gelatin were studied by using small and large deformation experiments in this paper. Gelation of gelatin is a dynamic course which includes rapid formation of gel network and slow growth of gel network. Gelling concentration decreased with higher relative molecular weight. High concentration, pI and low temperature result to higher gelling point, shorter gelling time and higher gel strength. The elastic modulus and gel strength increase with prolonging time and lower temperature. 8mol/L Urea and 10% SDS can prevent gelling. It was assumed that gel network structure was formed mainly by hydrogen bond of intra-molecular, and it was also affected by static repulsion and hydrophobic from effect of urea, SDS and pH on gelling properties.