摘要
对改性水解明胶的水溶性以及表面性质进行了研究。结果表明,改性水解明胶的乳化能力和乳化稳定性随底物浓度的升高而升高;与水解明胶相比其乳化性有所下降,而乳化稳定性上升;pH值和离子强度对改性水解明胶溶解性的影响较大,而温度对其溶解性影响不大。
surface properties and water-solubility properties of the denaturalized hydrolyzed gelatin were studied in this paper. Emulsify ability and stability of denaturalized hydrolyzed gelatin solution became higher with higher concentration. Compared with hydrolyzed gelatin solution, denaturalized hydrolyzed gelatin solution＇s emulsify ability descended, but emulsify stability ascend, pH and ion strength had significant effect on denaturalized hydrolyzed gelatin water-solubility, but temperature not.
出处
《食品科技》
CAS
北大核心
2007年第8期84-87,共4页
Food Science and Technology
关键词
改性水解明胶
理化性质
溶解性
乳化性
denaturalized hydrolyzed gelatin
physiochemical character
water-solubility properties
emulsify ability
