ゼラチンの耐熱性について : 加熱によるゾルの分子量とゲルの破断特性の変化

概要

論文の詳細を見る
Changes of molecular weight of sols and breaking property of gels caused by heating are investigated in order to clarify how to disperse gelatin as a sol. Alkaline-processed cow bone gelatin and acid-processed pigskin gelatin extracted in low or high temper- ature are used as samples. The results obtained are as follows: (1) The molecular weight of pigskin gelatin is smaller than that of cow bone gelatin in spite of the similar jelly strength. (2) The molecular weight of the gelatin extracted in high temperature is smaller than that of the one extracted in low temperature. (3) The values of rupture stress, rupture strain, apparent elasticity and rupture energy obtained for the gelatin gel extracted in low temperature are higher than those of the gel extracted in high temperature. (4) The molecules of the sol adjusted to pH 3 are broken into shorter fragments over 60℃ while the control sol shows little change in molecular weight up to 98℃. (5) The decrease in rupture stress of the gel converted from the boiled control sol is more remarkable for the gelatin extracted in low temperature than the one extracted in high temperature. (6) The decrease in rupture stress is significantly obse rved when the sol of pH 3 is heated over 80℃.
社団法人日本家政学会の論文
1990-09-15