利用不同浓度茶多酚对明胶进行改性,研究明胶改性前后凝胶强度、流变学性质、分子结构以及蛋白质结晶度的变化,并探讨茶多酚作为明胶改性剂的最佳条件。结果表明,2 g/L的茶多酚对明胶凝胶的强度、熔点和凝固点提高最显著;傅里叶红外转换光谱和X-射线衍射的研究结果表明,2 g/L的茶多酚对明胶的交联作用最强。总之,浓度为2 g/L的茶多酚对明胶具有明显的改性作用。

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.