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Studies on Influencing Factors in Viscosity of Gelatin

Li Jialin;Yao Yunzhen;Lin Shaobin;China Quality Supervision and Inspection Center for Gelatin and Gelatin Used Products(Beijing);College of Materials Science and Engineering,Beijing University of Chemical Technology;  
Gelatin could be applied in food,medical,and cosmetics as a thickener with its cohesive property.In this work,the effect of the concentration of gelatin solution as well as the standing time of acid,alkali and salt on viscosity have been investigated.It is indicated that the concentration of gelatin solution has a significant effect on its viscosity.The viscosity increased with the increasing concentration and almost had no change with the standing time at room temperature.The viscosity showed the lowest at isoelectric point.In addition,it is showed that the viscosity kept the fluctuation all the time with firstly increased and then decreased no matter the pH value increased or decreased.
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