Paper Title:
Texture Profile of Gelatin and Tea Polyphenol Mixed Gels
  Abstract

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.

  Info
Periodical
Advanced Materials Research (Volumes 201-203)
Edited by
Daoguo Yang, Tianlong Gu, Huaiying Zhou, Jianmin Zeng and Zhengyi Jiang
Pages
2862-2865
DOI
10.4028/www.scientific.net/AMR.201-203.2862
Citation
A. N. Wang, L. G. Wu, Y. D. Sun, Y. Y. Zhang, X. Y. Xu, X. L. Li, J. Wang, C. Wang, Q. Q. Fu, L. L. Jia, "Texture Profile of Gelatin and Tea Polyphenol Mixed Gels", Advanced Materials Research, Vols. 201-203, pp. 2862-2865, 2011
Online since
February 2011
Export
Price
$32.00
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