ゼラチンのゲル形成に及ぼす生パイナップル汁の影響

概要

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The effects of fresh pineapple juice on the physical properties of gelatin sol and gel were investigated. The results obtained were as follows:(1)The protease activity of the fresh fruit juice obtained from the crown part of pineapple was stronger than those from its center and tail parts.(2) Immediately after the addition of pineapple juice to 10% gelatin sol at the concentration of 2.5 vol %,the molecular weight of gelatin and the viscosity of the sol decreased remarkably. The addition above 5 vol% resulted in the disappearance of the gel-forming ability of the sol. The addition above 5 vol% resulted in the disappearance of the gel-forming ability of the sol.(3) When the pineapple juice which had been self-digested at 30℃ for 1 hr was added to gelatin sol, the decrease in the viscosity eas suppressed.(4)When the pH of the sol added with pineapple juice was adjusted to 5.0 or 8.0,the viscosity of the sol and the breaking stress of the gel reached to the minimum, while the sufficient gel-forming ability still remained when the pH of the sol was adjusted to 3.0 or 9.0.
社団法人日本家政学会の論文
1992-06-15