Yuav ua li cas thiaj tsim tau gelatin?

Kuv.Kev Npaj Khoom Siv Raw​

GelatinKev tsim khoom pib nrog cov khoom lag luam tsiaj (tawv nqaij, pob txha, cov leeg), uas raug ntxuav, tshem cov roj, thiab tsoo. Tawv nqaij npua (30–50% collagen) thiab pob txha nyuj yog cov feem ntau. Cov khoom siv raw raug tshuaj xyuas kom paub tseeb tias lawv tsis muaj kab mob lossis cov khoom ua qias tuaj, ib kauj ruam tseem ceeb rau cov khoom noj / tshuaj gelatin.

II.Cov Txheej Txheem Hydrolysis​

Kev sib cais ntawm cov kua qaub (acid hydrolysis)hom A gelatin) kho cov khoom siv nrog hydrochloric acid rau 24–48 teev. Alkaline hydrolysis (hom B gelatin) siv dej txiv qaub rau 3–8 lub lis piam. Enzymatic hydrolysis, ib txoj kev tshiab dua, siv proteases los rhuav tshem collagen bonds, txo lub sijhawm ua tiav thiab kev cuam tshuam rau ib puag ncig. Txhua txoj kev tsim cov gelatin nrog cov zog tawg paj sib txawv thiab cov amino acid profiles.​

III.Kev Ntxuav thiab Kev Qhuav​

Tom qab hydrolysis, cov kua gelatin raug lim kom tshem tawm cov khoom tsis huv, deionized los kho pH, thiab concentrated hauv qab lub tshuab nqus tsev. Kev ziab tshuaj tsuag (cua kub) lossis kev ziab khov (kub qis) hloov cov kua mus ua hmoov lossis daim ntawv. Cov khoom kawg raug kuaj xyuas seb lub zog paj, viscosity, thiab kev nyab xeeb microbiological ua ntej ntim rau cov lag luam tshwj xeeb.​