Abstract: Gelatin was modified in this work by different concentrations of tea polyphenols.The gel strength,rheological properties,molecular structures and the protein crystallinity in the gelatin before and after modification were comparatively studied,and the optimum tea polyphenols concentration for gelatin modification was discussed.Results showed that 2 g/L of the tea polyphenols mostly benefited to the improvement of gel strength,melting point and freezing point.Results of the fourier transform infrared spectroscopy and the X-ray diffraction showed that 2 g/L of the tea polyphenols mostly improved the cross-linking of gelatin.All the results showed that 2 g/L of the tea polyphenols can improve the property of gelatin significantly.
夏雨,焦志华,刘海英. 茶多酚对明胶的改性作用[J]. 食品与发酵工业, 2011, 37(10): 36-40.
Xia Yu,Jiao Zhi-hua,Liu Hai-ying. Study on the Properties of Gelatin Modified by Tea Polyphenols[J]. Food and Fermentation Industries, 2011, 37(10): 36-40.