The Influence of Oolong Tea Polyphenol and Black Tea Polyphenol on Gelatin Gels Texture

An Na Wang; Li Gen Wu; Xiu Ling Li; Yu Dan Sun; Shao Wen Wang; Ai Xia Jia; Xiang Ying Xu; Yuan Yuan Zhang; Jie Wang; Chao Wang; Qin Qin Fu

doi:10.4028/www.scientific.net/AMR.201-203.2875

Paper Titles

Carboxylation Modification of Fiber Reclaimed from Old Newspapers and its Effects on Properties of the Reinforced Polylactic Acids Composites
p.2858

Texture Profile of Gelatin and Tea Polyphenol Mixed Gels
p.2862

Study on the Blend Film Prepared by Chitosan and Gelatin
p.2866

Enhancement of Gas Physical Absorption in Gas-Liquid-Liquid System
p.2870

The Influence of Oolong Tea Polyphenol and Black Tea Polyphenol on Gelatin Gels Texture
p.2875

Study on the Blend Film Prepared by Alginate and Gelatin
p.2879

Impermeability of Wet-Sieving Fine Aggregate Concrete Made from Ordinary Concrete
p.2883

Experiment of Carbonization for Wet-Sieving Fine Aggregate Concrete Made from Ordinary Concrete
p.2887

Research on Pipe-Soil Displacement Transfer Coefficient for Buried Pipeline
p.2891

HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 201-203The Influence of Oolong Tea Polyphenol and Black...

The Influence of Oolong Tea Polyphenol and Black Tea Polyphenol on Gelatin Gels Texture

Abstract:

The effects of Oolong Tea Polyphenol and Black Tea Polyphenol on Gelatin Gels Texture properties were investigated in this paper. The results showed that the brittleness and hardness of gels added black tea polyphenol was higher than that of the blank sample, however, the brittleness and hardness of gels added oolong tea polyphenol was lower than that of the blank sample. The gel elasticity was maximum when adding black tea polyphenol concentration was 2.2%(w/v), and almost no-change before or after the maximum. The change of elasticity was not great with the increasing of oolong tea polyphenol concentration.

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Advanced Manufacturing Systems, ICMSE 2011

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Advanced Materials Research (Volumes 201-203)

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2875-2878

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.201-203.2875

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Online since:

February 2011

Authors:

An Na Wang, Li Gen Wu, Xiu Ling Li, Yu Dan Sun, Shao Wen Wang, Ai Xia Jia, Xiang Ying Xu, Yuan Yuan Zhang, Jie Wang, Chao Wang, Qin Qin Fu

Keywords:

Black Tea, Gelation, Oolong Tea, Tea Polyphenol (TP), Texture

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