CAJ | 학술논문

分析了明胶体系的凝冻强度、黏度和透射比在明胶浓度、蔗糖、NaCl及pH值4个不同处理条件下的变化规律。在试验范围内,随明胶浓度的增加,明胶凝冻强度呈线性增大趋势( R2=0.993),黏度呈二项式增大趋势(R2=0.975),透射比呈线性减小趋势(R2450=0.972,R2620=0.971)。随蔗糖浓度的增加,明胶凝冻强度呈先增大后减小的三项式趋势(R2=0.940),黏度呈二项式增大趋势(R2=0.970),透射比则整体上呈增大趋势。随NaCl浓度的增加,明胶凝冻强度线性减小(R2=0.984)；黏度先减小后增大,当NaCl浓度为2.00 mol/L时,黏度最小；透射比呈先增大后减小的变化规律。pH值为4~7时,明胶体系的凝冻强度相对较高；而pH为7时,黏度最大；随pH值的增加,透射比呈先减小后微弱增大的二项式趋势。
분석료명효체계적응동강도、점도화투사비재명효농도、자당、NaCl급pH치4개불동처리조건하적변화규률。재시험범위내,수명효농도적증가,명효응동강도정선성증대추세( R2=0.993),점도정이항식증대추세(R2=0.975),투사비정선성감소추세(R2450=0.972,R2620=0.971)。수자당농도적증가,명효응동강도정선증대후감소적삼항식추세(R2=0.940),점도정이항식증대추세(R2=0.970),투사비칙정체상정증대추세。수NaCl농도적증가,명효응동강도선성감소(R2=0.984)；점도선감소후증대,당NaCl농도위2.00 mol/L시,점도최소；투사비정선증대후감소적변화규률。pH치위4~7시,명효체계적응동강도상대교고；이pH위7시,점도최대；수pH치적증가,투사비정선감소후미약증대적이항식추세。
When gelatin is added to food as a kind of food additive, the gelatin concentration , sucrose and NaCl or pH value of the food can affect the gel properties. Therefore, the study focused on the effects of different concentrations of gelatin, sucrose and NaCl, and pH value on gel strength, viscosity and transmittancy of gelatin system. As the gel concen-trations went up, the gel strength of gelatin system increased linearly(R2=0. 993), the viscosity increased binomially(R2=0. 975),while the transmittancy decreased linearly(R2450=0. 972,R2620=0. 971). As the sucrose concentration climbed, the gel strength showed a trinomial variation rule of increasing first and decreasing later (R2=0. 940), the viscosity exhibited a binomial increase trend(R2=0. 970), and the transmittancy increased on the whole. The gel strength yielded a decreased linear relationship with the concentration of NaCl(R2=0. 984), the viscosity decreased to the minimum by 2 mol/L NaCl and then increased, and the transmittancy was increased first and then decreased. The effect of pH value on the gel proper-ties of gelatin system was more complex. When pH value ranged from 4 to 7, the gel strength was relatively high. When pH value was below 4 or above 7, the gel strength decreased dramatically. The viscosity reached its maximum value when the pH value was 7 and reduced significantly afterwards ( P<0. 05 ) . The transmittancy showed a decrease-increase binomial relationship with pH value.