共 4 条
Analysis of aged gelatin by AFlFFF-MALS: Identification of high molar mass components and their influence on solubility
被引:15
|作者:
Rbii, Khalid
[1
,2
]
Violleau, Frederic
[1
]
Guedj, Sylviane
[2
]
Surel, Olivier
[1
]
机构:
[1] Univ Toulouse, Ecole Ingn Purpan, Lab Agrophysiol, UPSP DGER 115, F-31076 Toulouse 03, France
[2] Rousselot Isle Sorgue SAS, F-84800 Lisle Sur La Sorgue, France
关键词:
Asymmetrical flow field-flow fractionation;
Multi-angle light scattering;
Ageing process;
Gelatin;
Solubility;
Aggregation;
FIELD-FLOW FRACTIONATION;
MULTIANGLE LIGHT-SCATTERING;
CROSS-LINKING;
SIZE CHARACTERIZATION;
CAPSULES;
DISSOLUTION;
SEPARATION;
CHROMATOGRAPHY;
SPECTROSCOPY;
FORMALDEHYDE;
D O I:
10.1016/j.foodhyd.2008.08.004
中图分类号:
O69 [应用化学];
学科分类号:
081704 ;
摘要:
Gelatin is an important product for several industries and its solubility dramatically influences its functional properties. In order to be able to predict the gelatin behaviour, a new technique for its analysis has been developed with an Asymmetrical Flow Field-Flow Fractionation coupled to a multi-angle light scattering. The AFlFFF-MALS analysis showed the gelatin molar mass ranging from 5 x 104 to 2 X 107 g mol(-1). This technique also permitted to follow aggregation of gelatin samples after process in an oven at 75 degrees C. Between 0 and 4 days, some huge aggregates appeared. Their size and density increased without changing gelatin solubility. From 8 to 30 days, the molar mass and density of these aggregates increased leading to partial gelatin insolubilisation in water. This phenomenon is Supposed to be due to cross-linking of the gelatin macromolecules. (C) 2008 Elsevier Ltd. All rights reserved.
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页码:1024 / 1030
页数:7
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