Functional Improvement Of Gelatin And Degradation Of Low Molecular Weight Protein Catalyzed By Phosphoric Acid

Gelatin as one kind of collages obtained from animal collagen part of the epidermal tissue, is natural protein product. Gelatin has kinds of excellent physical and chemical properties, such as the formation of reversible gels, binders, surface activity, and widely used as jelly, emulsifier, stabilizer, adhesive and clarification agents in the food industry.The value of gel strength reflects the characteristics of the ability of gelatin that forms the tough, reversible gel from sol, which is unparalleled in the polymer. Gel strength of gelatin is often an important basis for selection of the users. Edible gelatin whose main component is polymer protein, can degrade to low molecular weight protein after hydrolysis. Hydrolyzed gelatin formed by 18 kinds of amino acids, whose molecular weight of is low (10000), is easily absorbed by human skin and internal organs.The absorption will be better, when the gelatin polymer protein changed to low molecular weight proteins by the process of hydrolysis and pyrolysis.Al3+, with three positive charges, has the ability of strong charge neutralization capacity and the adsorption bridging function. It plays the bridging role in the process of gelation. The study is trying to find a better improver to improve the frozen force value of the existing products on the market gelatin. The process of hydrolysis of the gelatin under phoshoric acid is studied.First, we found that AICl3 is the best of a modifier to the jelly strength of gelatin in small molecule inorganic salts according to experimental results for determination of jelly strength by the method of adding different modifier in the gelatin solution., AICl3 is the best small molecule inorganic salts. AICl3 has the characteristics of wide applicability, the law strong, effective and stable improvement, can effectively enhance the quality idex of the frozen gelatin of existing products. The experimental results show that:the original jelly strength values of different gelatin solution, adding aluminum chloride conditioner, the value of the gel strength is increased (varied around 25.5Bloom g, the percentage of the total raise about 21.6%); The lower the value of the gel strength of the original gel, the better the enhance. The value of the gel strength can be significantly enhanced with a higher concentration of AICl3 solution; The best experimental conditions:PH=5, heating time is 15min, using Al(OH)3 to improve the effect.Meanwhile, the CMC and some salts (sodium dichloroacetate, phosphate salt, ferric chloride, calcium chloride, aluminum chloride, aluminum phosphate, acetate, aluminum, organic tin, etc.) were done in control experiments. Besides from FeCl3, aluminum sulfate, PAC also has a certain effect of improving the gel strength. The other selected materials is ineffective or even reduce the value of jelly strength.Second, try to use industry gelatin as the raw materials, with phosphoric acid as the catalyst to explorer the best hydrolysis conditions, to control the degree of the reaction. By anti-dialysis technique, protein detection methods, the desalination of gelatin hydrolyzate, filter processing, confirm that the product of hydrolysis was ideal-low molecular weight protein. The hydrolysis product at low temperature (for example:10℃) does not freeze. The preliminary conclusion:the phosphoric acid around 6%, the reaction time within 9h～24h, hydrolysis temperature between 80℃～90℃, can effectively achieve design goals.