Texture Profile of Gelatin and Tea Polyphenol Mixed Gels
2011 ◽
Vol 201-203
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pp. 2862-2865
Keyword(s):
The effects of different factors including tea polyphenols concentration, gelatin concentration, pH and temperature on the properties of tea polyphenol/gelatin mixed gels were investigated by using texture profile analysis. The results indicated that the factors all had the influences on mixed gel properties, such as hardness, elasticity, cohesiveness, chewiness, resilience, ets.FTIR spectra verified that tea polyphenols mainly interacted with gelatin by the phenolic hydroxyl binded with reactive group of gelatin peptidyl by hydrogen in the formation of gels. Thermal stability were determined to evaluate the properties of the mixed gels by TGA analysis.
2013 ◽
Vol 14
(2)
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pp. 87-96
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Keyword(s):
2014 ◽
Vol 18
(3)
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pp. 572-584
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Keyword(s):
2010 ◽
Vol 41
(5)
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pp. 672-684
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2018 ◽
Vol 98
(11)
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pp. 4142-4150
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Keyword(s):
2017 ◽
Vol 54
(12)
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pp. 3810-3817
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2017 ◽
Vol 85
◽
pp. 012063
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Keyword(s):
Keyword(s):
2006 ◽
Vol 37
(3)
◽
pp. 339-359
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