食品科学 ›› 1993, Vol. 14 ›› Issue (11): 47-50.
• 食品科学 • 上一篇 下一篇
杜敏, 赵利
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Du-Min, Zhao-Li
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摘要: 提出酶修饰、酯化、醛修饰3种可行的改性方法,在明胶分子中引入疏水基。对己醛修饰作初步试验,效果较好。经改性后的明胶有很好的乳化性能和起泡性能,同时保持原有的优良性能。
关键词:  , 改良明胶, 乳化剂
Abstract: Three kinds of modification methods which can introduce hydrophobic base into gelation molecules are proposed , namely: enzyme modificalion, esterfication and aldehyde modification. Hexanel modification experiment showed good result. The modified gelatin possesses better emulsifying and foaming properties and retains original good functions
Key words: Modified Gelatin Emulsion
杜敏, 赵利. 新型改性明胶[J]. 食品科学, 1993, 14(11): 47-50.
Du-Min, Zhao-Li. A New Type Modified Gelatin[J]. FOOD SCIENCE, 1993, 14(11): 47-50.
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