食品科学 ›› 2007, Vol. 28 ›› Issue (7): 68-72.

• 基础研究 • 上一篇    下一篇

推改性水解明胶的理化性质分析——热力学和流变学性质

 安广杰, 王璋   

  1. 郑州轻工业学院食品与生物工程学院; 江南大学食品学院 河南郑州40002; 江苏无锡214036;
  • 出版日期:2007-07-15 发布日期:2011-10-24

Analysis of Physicochemical Properties of Denaturalized Hydrolyzed Gelatin —— Rheology Properties and Thermodynamics Properties

 AN  Guang-Jie, WANG  Zhang   

  1. 1.School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China; 2.School of Food Science and Technology, Southern Yangtze University, Wuxi 214036, China
  • Online:2007-07-15 Published:2011-10-24

摘要: 本实验对改性水解明胶的流变学性质、热力学性质进行了研究。结果表明,相对于水解明胶而言,改性水解明胶的变性温度范围较窄,焓变升高。改性水解明胶溶液的黏度随浓度的升高而升高,但是改性水解明胶在质量浓度为30%时还具有较好的流动性。温度对改性水解明胶溶液黏度的影响很大,黏度与温度的关系符合Arrhenius模型lgη=lgA+Ea/2.303RT。在剪切速率较低的范围内,溶液呈现一种剪切变稀的假塑性流体状态。在剪切速率高于30Pa·s时,呈现牛顿流体的状态。

关键词: 改性水解明胶, 理化性质, 流变学性质, 热力学性质

Abstract: Rheology properties and thermodynamics properties of the denaturalized hydrolyzed gelatin were studied in this paper. Results showed that the denaturalizing temperature range of denaturalized hydrolyzed gelatin became narrower andenthalpy variety was higher than that of hydrolyzed gelatin. Viscosity of denaturalized hydrolyzed gelatin solution became higher with higher concentration, but solution had good fluidity even if the concentration was 30%. Temperature had significant effect on the viscosity, and the relativity accorded with Arrhenius model: lgη =lgA+Ea/2.303RT. Denaturalized hydrolyzed gelatin solution appeared to be a shear thinner liquid state when the shear rate was at lower range, but when the shear rate was above 30 Pa·s, it became Newton liquid.

Key words: denaturalized hydrolyzed gelatin, physicochemical property, rheology property, thermodynamics property