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《Food and Fermentation Industries》 2011-10
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Study on the Properties of Gelatin Modified by Tea Polyphenols

Xia Yu,Jiao Zhi-hua,Liu Hai-ying(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)  
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.
【Fund】: 江苏省基础研究计划(自然科学基金)(BK2009749、BK2008103);; 中央高校基本科研业务费专项资金(JUSRP21010)
【CateGory Index】: TS201.2
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