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.

• Periodical: Advanced Materials Research (Volumes 201-203)
• Pages: 2862-2865
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.201-203.2862
• Online since: February 2011
• Authors: An Na Wang, Li Gen Wu, Yu Dan Sun, Yuan Yuan Zhang, Xiang Ying Xu, Xiu Ling Li, Jie Wang, Chao Wang, Qin Qin Fu, Lin Lu Jia
• Keywords: Gel, Gelatin, Tea Polyphenol (TP), Texture

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