A New Assay Method on Quality of Gelatin with Small Sample Size Using DSC

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A New Assay Method on Quality of Gelatin with Small Sample Size Using DSC
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The relationship between the gelatin strength and the gelatin gel phase transition temperature,enthalpy change and enthalpy values were studied in this manuscript.Five gelatins with different gel strength were used as the research model and Differential Scanning Calorimetry(DSC) applied to determent the parameters of gel and gelatin solution.The result showed that there were relationship between gel strength and enthalpy values of gelatin solution during its temperature decreasing processing.The simultaneous relationships between gel strength and gel phase transition temperature,enthalpy values of gel during its temperature decreasing processing were found in the study.The results present here demonstrated that Differential Scanning Calorimetry(DSC) could be use as a novel method to determine the quality of gelatin.

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LIU Hai-ying, HE Lei, GUO Shi-dong. A New Assay Method on Quality of Gelatin with Small Sample Size Using DSC[J]. Journal of Food Science and Biotechnology,2011,30(5):675-678.

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Online: June 17,2014
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