明胶溶液浓度对其发泡性能的影响

Effect of Gelatin Concentration on Foaming Property

明胶具有发泡性能,该性能在食品、医药、洗涤、化妆品等行业具有很好的潜在应用价值。明胶浓度对其体系的发泡性能和发泡稳定性产生的影响,将直接影响到其产品的质量和性能。因此,本文采用搅拌法,在60℃水浴条件下,采用100mL明胶溶液,研究了明胶溶液浓度对其发泡性能和泡沫稳定性的影响。实验结果表明:在相同的温度和转速条件下,随着明胶溶液浓度的增加,其发泡量逐渐减少,而泡沫稳定性则越来越好。A型明胶溶液浓度为1%时发泡量最大,最大值为71mL;在浓度为9%时泡沫半衰期为86min,表现出较好的泡沫稳定性。B型明胶溶液浓度为1%时发泡量最大值为52mL;溶液浓度为9%时泡沫半衰期为3min。A型明胶和B型明胶两者相比,A型明胶具有更好的发泡性能及泡沫稳定性。

Gelatin, with its foaming property, is a promising material for application in food, medicine, washing and cosmetics. It is known that the influence of gelatin concentration on foamability would affect the quality and performance of products. Therefore, the effect of gelatin solution on foaming property and stability has been studied in this report with stirring at 60℃（ 100mL gelatin solution）. The results turned out that the frothing volume decreased gradually and the foaming stability becoming better with the increasing concentration of gelatin solution at the same temperature and rotational speed. When the concentration of A type gelatin solution was 1%, the frothing volume reached the maximum value （71mL） ; and the foaming stability become better when the concentration was 9% with the foam half-life 86min. As for the B type gelatin solution, when the concentration was 1% , its frothing volume reached the maximum （52mL） ; the foam half-life was 3min with 9% solution concentration. In summary, the A type gelatin showed a better foaming property and foaming stability when compared with that of the B type.