Study on Structure and Functional Properties of Tannic Acid Modified Gelatin Fat Substitute
In order to improve the melting phenomenon of gelatin due to poor thermal stability during heating, gelatin was modified with tannic acid to explore the effects of modified gelatin fat substitutes on the structure and functional properties. Fourier transform infrared spectroscopy (FTIR), scanning el...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Xiaoting WANG [verfasserIn] Mingli KANG [verfasserIn] Lijun SONG [verfasserIn] Ru ZHAO [verfasserIn] Qin ZHANG [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Chinesisch |
| Erschienen: |
2022 |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
In: Shipin gongye ke-ji - The editorial department of Science and Technology of Food Industry, 2022, 43(2022), 11, Seite 104-111 |
|---|---|
| Übergeordnetes Werk: |
volume:43 ; year:2022 ; number:11 ; pages:104-111 |
| Links: |
|---|
| DOI / URN: |
10.13386/j.issn1002-0306.2021090109 |
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| Katalog-ID: |
DOAJ020252692 |
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| 520 | |a In order to improve the melting phenomenon of gelatin due to poor thermal stability during heating, gelatin was modified with tannic acid to explore the effects of modified gelatin fat substitutes on the structure and functional properties. Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), thermogravimetric analysis (TGA), freeze-thaw stability, cooking resistance, water holding capacity and texture properties were used to explore the effects of tannic acid modified gelatin fat substitutes on the structure and functional properties. The results showed that when the pH value was 5, the mass ratio of gelatin to tannic acid was 1.2:1, and heated at 36 ℃ for 30 min, the functional groups between tannic acid and gelatin combined with each other, the two reacted and changed the protein structure of gelatin, and the microstructure changed from dense and uniform mass structure to loose and porous pore structure; Freeze thaw stability and cooking resistance increased, water holding capacity and swelling capacity decreased, hardness and chewability increased, elasticity, cohesion and adhesion decreased, and L*, a* and b* increased. After modification, the thermal stability of gelatin fat substitute was improved, the structural characteristics of gelatin fat substitute were improved, and the product texture was improved, which provided a theoretical basis for the preparation of fat substitute of polyphenol modified gelatin. | ||
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10.13386/j.issn1002-0306.2021090109 doi (DE-627)DOAJ020252692 (DE-599)DOAJ47ca412c95a84976a59b27731179b0d9 DE-627 ger DE-627 rakwb chi TP368-456 Xiaoting WANG verfasserin aut Study on Structure and Functional Properties of Tannic Acid Modified Gelatin Fat Substitute 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier In order to improve the melting phenomenon of gelatin due to poor thermal stability during heating, gelatin was modified with tannic acid to explore the effects of modified gelatin fat substitutes on the structure and functional properties. Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), thermogravimetric analysis (TGA), freeze-thaw stability, cooking resistance, water holding capacity and texture properties were used to explore the effects of tannic acid modified gelatin fat substitutes on the structure and functional properties. The results showed that when the pH value was 5, the mass ratio of gelatin to tannic acid was 1.2:1, and heated at 36 ℃ for 30 min, the functional groups between tannic acid and gelatin combined with each other, the two reacted and changed the protein structure of gelatin, and the microstructure changed from dense and uniform mass structure to loose and porous pore structure; Freeze thaw stability and cooking resistance increased, water holding capacity and swelling capacity decreased, hardness and chewability increased, elasticity, cohesion and adhesion decreased, and L*, a* and b* increased. After modification, the thermal stability of gelatin fat substitute was improved, the structural characteristics of gelatin fat substitute were improved, and the product texture was improved, which provided a theoretical basis for the preparation of fat substitute of polyphenol modified gelatin. tannic acid modified gelatin fat substitute functional properties structural properties Food processing and manufacture Mingli KANG verfasserin aut Lijun SONG verfasserin aut Ru ZHAO verfasserin aut Qin ZHANG verfasserin aut In Shipin gongye ke-ji The editorial department of Science and Technology of Food Industry, 2022 43(2022), 11, Seite 104-111 (DE-627)DOAJ000150428 10020306 nnns volume:43 year:2022 number:11 pages:104-111 https://doi.org/10.13386/j.issn1002-0306.2021090109 kostenfrei https://doaj.org/article/47ca412c95a84976a59b27731179b0d9 kostenfrei http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021090109 kostenfrei https://doaj.org/toc/1002-0306 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR 43 2022 11 104-111 |
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10.13386/j.issn1002-0306.2021090109 doi (DE-627)DOAJ020252692 (DE-599)DOAJ47ca412c95a84976a59b27731179b0d9 DE-627 ger DE-627 rakwb chi TP368-456 Xiaoting WANG verfasserin aut Study on Structure and Functional Properties of Tannic Acid Modified Gelatin Fat Substitute 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier In order to improve the melting phenomenon of gelatin due to poor thermal stability during heating, gelatin was modified with tannic acid to explore the effects of modified gelatin fat substitutes on the structure and functional properties. Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), thermogravimetric analysis (TGA), freeze-thaw stability, cooking resistance, water holding capacity and texture properties were used to explore the effects of tannic acid modified gelatin fat substitutes on the structure and functional properties. The results showed that when the pH value was 5, the mass ratio of gelatin to tannic acid was 1.2:1, and heated at 36 ℃ for 30 min, the functional groups between tannic acid and gelatin combined with each other, the two reacted and changed the protein structure of gelatin, and the microstructure changed from dense and uniform mass structure to loose and porous pore structure; Freeze thaw stability and cooking resistance increased, water holding capacity and swelling capacity decreased, hardness and chewability increased, elasticity, cohesion and adhesion decreased, and L*, a* and b* increased. After modification, the thermal stability of gelatin fat substitute was improved, the structural characteristics of gelatin fat substitute were improved, and the product texture was improved, which provided a theoretical basis for the preparation of fat substitute of polyphenol modified gelatin. tannic acid modified gelatin fat substitute functional properties structural properties Food processing and manufacture Mingli KANG verfasserin aut Lijun SONG verfasserin aut Ru ZHAO verfasserin aut Qin ZHANG verfasserin aut In Shipin gongye ke-ji The editorial department of Science and Technology of Food Industry, 2022 43(2022), 11, Seite 104-111 (DE-627)DOAJ000150428 10020306 nnns volume:43 year:2022 number:11 pages:104-111 https://doi.org/10.13386/j.issn1002-0306.2021090109 kostenfrei https://doaj.org/article/47ca412c95a84976a59b27731179b0d9 kostenfrei http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021090109 kostenfrei https://doaj.org/toc/1002-0306 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR 43 2022 11 104-111 |
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10.13386/j.issn1002-0306.2021090109 doi (DE-627)DOAJ020252692 (DE-599)DOAJ47ca412c95a84976a59b27731179b0d9 DE-627 ger DE-627 rakwb chi TP368-456 Xiaoting WANG verfasserin aut Study on Structure and Functional Properties of Tannic Acid Modified Gelatin Fat Substitute 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier In order to improve the melting phenomenon of gelatin due to poor thermal stability during heating, gelatin was modified with tannic acid to explore the effects of modified gelatin fat substitutes on the structure and functional properties. Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), thermogravimetric analysis (TGA), freeze-thaw stability, cooking resistance, water holding capacity and texture properties were used to explore the effects of tannic acid modified gelatin fat substitutes on the structure and functional properties. The results showed that when the pH value was 5, the mass ratio of gelatin to tannic acid was 1.2:1, and heated at 36 ℃ for 30 min, the functional groups between tannic acid and gelatin combined with each other, the two reacted and changed the protein structure of gelatin, and the microstructure changed from dense and uniform mass structure to loose and porous pore structure; Freeze thaw stability and cooking resistance increased, water holding capacity and swelling capacity decreased, hardness and chewability increased, elasticity, cohesion and adhesion decreased, and L*, a* and b* increased. After modification, the thermal stability of gelatin fat substitute was improved, the structural characteristics of gelatin fat substitute were improved, and the product texture was improved, which provided a theoretical basis for the preparation of fat substitute of polyphenol modified gelatin. tannic acid modified gelatin fat substitute functional properties structural properties Food processing and manufacture Mingli KANG verfasserin aut Lijun SONG verfasserin aut Ru ZHAO verfasserin aut Qin ZHANG verfasserin aut In Shipin gongye ke-ji The editorial department of Science and Technology of Food Industry, 2022 43(2022), 11, Seite 104-111 (DE-627)DOAJ000150428 10020306 nnns volume:43 year:2022 number:11 pages:104-111 https://doi.org/10.13386/j.issn1002-0306.2021090109 kostenfrei https://doaj.org/article/47ca412c95a84976a59b27731179b0d9 kostenfrei http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021090109 kostenfrei https://doaj.org/toc/1002-0306 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR 43 2022 11 104-111 |
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10.13386/j.issn1002-0306.2021090109 doi (DE-627)DOAJ020252692 (DE-599)DOAJ47ca412c95a84976a59b27731179b0d9 DE-627 ger DE-627 rakwb chi TP368-456 Xiaoting WANG verfasserin aut Study on Structure and Functional Properties of Tannic Acid Modified Gelatin Fat Substitute 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier In order to improve the melting phenomenon of gelatin due to poor thermal stability during heating, gelatin was modified with tannic acid to explore the effects of modified gelatin fat substitutes on the structure and functional properties. Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), thermogravimetric analysis (TGA), freeze-thaw stability, cooking resistance, water holding capacity and texture properties were used to explore the effects of tannic acid modified gelatin fat substitutes on the structure and functional properties. The results showed that when the pH value was 5, the mass ratio of gelatin to tannic acid was 1.2:1, and heated at 36 ℃ for 30 min, the functional groups between tannic acid and gelatin combined with each other, the two reacted and changed the protein structure of gelatin, and the microstructure changed from dense and uniform mass structure to loose and porous pore structure; Freeze thaw stability and cooking resistance increased, water holding capacity and swelling capacity decreased, hardness and chewability increased, elasticity, cohesion and adhesion decreased, and L*, a* and b* increased. After modification, the thermal stability of gelatin fat substitute was improved, the structural characteristics of gelatin fat substitute were improved, and the product texture was improved, which provided a theoretical basis for the preparation of fat substitute of polyphenol modified gelatin. tannic acid modified gelatin fat substitute functional properties structural properties Food processing and manufacture Mingli KANG verfasserin aut Lijun SONG verfasserin aut Ru ZHAO verfasserin aut Qin ZHANG verfasserin aut In Shipin gongye ke-ji The editorial department of Science and Technology of Food Industry, 2022 43(2022), 11, Seite 104-111 (DE-627)DOAJ000150428 10020306 nnns volume:43 year:2022 number:11 pages:104-111 https://doi.org/10.13386/j.issn1002-0306.2021090109 kostenfrei https://doaj.org/article/47ca412c95a84976a59b27731179b0d9 kostenfrei http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021090109 kostenfrei https://doaj.org/toc/1002-0306 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR 43 2022 11 104-111 |
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Study on Structure and Functional Properties of Tannic Acid Modified Gelatin Fat Substitute |
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Xiaoting WANG |
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Shipin gongye ke-ji |
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Xiaoting WANG Mingli KANG Lijun SONG Ru ZHAO Qin ZHANG |
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Elektronische Aufsätze |
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Xiaoting WANG |
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10.13386/j.issn1002-0306.2021090109 |
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verfasserin |
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study on structure and functional properties of tannic acid modified gelatin fat substitute |
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TP368-456 |
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Study on Structure and Functional Properties of Tannic Acid Modified Gelatin Fat Substitute |
| abstract |
In order to improve the melting phenomenon of gelatin due to poor thermal stability during heating, gelatin was modified with tannic acid to explore the effects of modified gelatin fat substitutes on the structure and functional properties. Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), thermogravimetric analysis (TGA), freeze-thaw stability, cooking resistance, water holding capacity and texture properties were used to explore the effects of tannic acid modified gelatin fat substitutes on the structure and functional properties. The results showed that when the pH value was 5, the mass ratio of gelatin to tannic acid was 1.2:1, and heated at 36 ℃ for 30 min, the functional groups between tannic acid and gelatin combined with each other, the two reacted and changed the protein structure of gelatin, and the microstructure changed from dense and uniform mass structure to loose and porous pore structure; Freeze thaw stability and cooking resistance increased, water holding capacity and swelling capacity decreased, hardness and chewability increased, elasticity, cohesion and adhesion decreased, and L*, a* and b* increased. After modification, the thermal stability of gelatin fat substitute was improved, the structural characteristics of gelatin fat substitute were improved, and the product texture was improved, which provided a theoretical basis for the preparation of fat substitute of polyphenol modified gelatin. |
| abstractGer |
In order to improve the melting phenomenon of gelatin due to poor thermal stability during heating, gelatin was modified with tannic acid to explore the effects of modified gelatin fat substitutes on the structure and functional properties. Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), thermogravimetric analysis (TGA), freeze-thaw stability, cooking resistance, water holding capacity and texture properties were used to explore the effects of tannic acid modified gelatin fat substitutes on the structure and functional properties. The results showed that when the pH value was 5, the mass ratio of gelatin to tannic acid was 1.2:1, and heated at 36 ℃ for 30 min, the functional groups between tannic acid and gelatin combined with each other, the two reacted and changed the protein structure of gelatin, and the microstructure changed from dense and uniform mass structure to loose and porous pore structure; Freeze thaw stability and cooking resistance increased, water holding capacity and swelling capacity decreased, hardness and chewability increased, elasticity, cohesion and adhesion decreased, and L*, a* and b* increased. After modification, the thermal stability of gelatin fat substitute was improved, the structural characteristics of gelatin fat substitute were improved, and the product texture was improved, which provided a theoretical basis for the preparation of fat substitute of polyphenol modified gelatin. |
| abstract_unstemmed |
In order to improve the melting phenomenon of gelatin due to poor thermal stability during heating, gelatin was modified with tannic acid to explore the effects of modified gelatin fat substitutes on the structure and functional properties. Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), thermogravimetric analysis (TGA), freeze-thaw stability, cooking resistance, water holding capacity and texture properties were used to explore the effects of tannic acid modified gelatin fat substitutes on the structure and functional properties. The results showed that when the pH value was 5, the mass ratio of gelatin to tannic acid was 1.2:1, and heated at 36 ℃ for 30 min, the functional groups between tannic acid and gelatin combined with each other, the two reacted and changed the protein structure of gelatin, and the microstructure changed from dense and uniform mass structure to loose and porous pore structure; Freeze thaw stability and cooking resistance increased, water holding capacity and swelling capacity decreased, hardness and chewability increased, elasticity, cohesion and adhesion decreased, and L*, a* and b* increased. After modification, the thermal stability of gelatin fat substitute was improved, the structural characteristics of gelatin fat substitute were improved, and the product texture was improved, which provided a theoretical basis for the preparation of fat substitute of polyphenol modified gelatin. |
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Study on Structure and Functional Properties of Tannic Acid Modified Gelatin Fat Substitute |
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https://doi.org/10.13386/j.issn1002-0306.2021090109 https://doaj.org/article/47ca412c95a84976a59b27731179b0d9 http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021090109 https://doaj.org/toc/1002-0306 |
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2024-07-03T13:52:37.534Z |
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