基于微观结构的明胶凝胶强度改善研究进展

Research progress in improvement of gel strength of gelatin based on microstructure

摘要: 凝胶特性是明胶的主要功能性质,凝胶强度是反映其凝胶性的重要指标,也是评价明胶商业价值的主要依据。明胶的凝胶强度与其微观结构密切相关,本文对二者间的关系进行了介绍,并结合明胶微观结构的变化,对加工制备过程中影响其凝胶强度的因素及改善明胶凝胶强度方面的研究进行了综述和展望。

Abstract: Gelling property is the main functional property of gelatin. Gel strength is the most important evaluation indicator of gelling property and it determines the commercial value of gelatin. In this paper, the relationship between gel strength of gelatin and its microstructure was introduced. In addition, factors affecting gel strength during gelatin preparation and researches on improvement of gel strength were summarized based on the microstructure of gelatin.