Texture of SS Cross-linked Gelatin Gels
1973 年 37 巻 11 号 p. 2501-2504
詳細
1973 年 37 巻 11 号 p. 2501-2504
Relations among sensory properties, physical characteristics and the kinds of force supporting gel structure were studied by using thiolated gelatin.
Breaking stress of the gelatin gel was greatly influenced by contents of disulfide bonds in the gel. Young's modulus of the gel was affected by its temperature. As to sensory properties of the gelatin gel, “hardness” highly correlated with Young's modulus and “brittleness” correlated with breaking stress.
Therefore, it could be concluded that in the case of the gelatin gel, “hardness” was mainly attributed to hydrogen bonds and “brittleness” was to chemical bonds like disulfide linkages.
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