凝胶强度

结果显示，猪后腿肌原纤维蛋白溶解性，凝胶强度，烹煮损失和动态粘弹性取决于pH。

Results indicate protein solubility , gel strength , cooking loss and dynamic viscoelastic properties of porcine leg myofibrils are pH dependents .

结果表明超高压明胶水分、灰分、pH值和凝胶强度等指标达到了A级皮食用明胶的标准，透明度和色泽明显优于商品明胶。

The results showed that the moisture and ash contents , pH and gel strength of UHP gelatin reached A-degree standard of edible gelatin .

在pH为7.25时凝胶强度最大，亮度值则是在6.5时最大。

When pH - value was 7.25 , the mincemeat have biggest gel strength .

TG酶制剂对鱼糜凝胶强度的影响

Infection of Transglutaminase on surimi gel-strength

钾离子在K型卡拉胶中的含量直接影响凝胶强度及凝固点，并影响卡拉胶应用产品的泌水性。

Content of potassium ion in the Kappa - Carrageenan directly influence on condensation point the strength and diffusion water of Carrageenan gel .

研究了豆腐盐类凝固剂（氯化镁、硫酸镁、氯化钙）短时间内的凝胶强度、持水性、pH的变化规律。

The short time effect of salt-coagulant ( magnesium chloride , magnesium sulfate , calcium chloride ) on tofu-gel strength , water-holding capacity and pH was studied .

研究了漂洗液种类、漂洗方式、漂洗液pH值及漂洗时间对鱼肉猪肉复合制品凝胶强度、色泽的影响。

Effects of washing solution varieties , pH and washing mode , washing time on gel strength and color of fish and pork composite gel product were studied .

在淀粉乳浓度为20%时，随着NaCl浓度增加，3种淀粉的凝胶强度均有一定程度增强。

When the starch concentration is 20 % , the gel strengths of three starches increase with the increase of NaCl concentration .

反应温度与pH值均影响凝胶强度，在温度超过70℃的范围内，均能形成稳定的凝胶；体系在中性或弱碱性时，凝胶的强度最大。

The reacting temperature and pH have affected the gel strength , which can produce the steady gel exceeding 70 ℃, and the gel strength is most in the neutral or alkalescent system .

但在同一水胶比例、温度下，各复配胶的pH值、黏度、稳定性和凝胶强度及其口感有差异。

Under the same water to gum ratio and temperature , the jelly strengths of the complex gums changed regularly , as well as pH values , viscosity and stability of their glue solution .

随着温度升高，凝胶强度显著升高，wHC明显下降。

With increasing of temperature , gel strength increased remarkably , WHC decreased .

成胶时间随AN、RE及HPAM浓度的增加而减小，弱凝胶强度（模量G′）随HPAM浓度的增加而增大，随RE和AN浓度的增加通过极大值。

The gel strength ( G ′ value ) increases with increasing HPAM concentration and goes through a maximum with increasing RE or AN concentrations .

这两种条件下的凝胶强度和WHC相对较低。

Gel strength , WHC at these two conditions were lower than at high ionic strength .

与其它碱试剂相比，采用KOH对保护藻体结构，提高卡拉胶提取率和增加凝胶强度等有优越性。

Comparing with other alkali reagent , KOH has a best effect on the maintenance of thallus structure , extraction efficiency and gel strength of extracted Carrageenan .

此外，UHP明胶胶凝性能也优于商品明胶，如较高的凝胶强度、胶凝/熔化温度和黏度的热稳定性以及黏度对剪切速率较低的敏感性。

The gelling / melting temperatures and thermal stability of viscosity of UHP gelatin were higher , while the sensitivity of viscosity to shear rate was lower .

肌原纤维蛋白在含有0.6NNaCl，pH6.0的溶液中随着蛋白浓度的提高，凝胶强度和凝胶性质也随之提高。

Myofibrils suspended in 0.6 N NaCl , pH 6.0 showed increasing gel strength and gelling properties with increasing protein concentration .

通过高级流变仪（ARES）对水凝胶弹性模量的测试显示，随吸收剂量的增加，凝胶强度会相应增大，但在27kGy以上出现饱和。

The storage modulus obtained from rheological measurements reveals that the strength of the hydrogels increases with increasing of the irradiation dose and saturates at doses above 27 kGy .

蛋白质浓度、pH值、离子强度、加热温度、加热方式、多聚磷酸盐、金属离子、非肉蛋白、亲水胶体、转谷氨酰胺酶（TGase）等因素对肌球蛋白热诱导凝胶强度的影响。

Effect of myosin concentration , pH , ionic strength , heating pattern , heating temperature , the addition of polyphosphates , divalent metal ions , non-meat proteins , polysaccharides , transglutaminase on heat-induced gelation strength was studied .

在同一NaCl浓度下，其凝胶强度为马铃薯淀粉>玉米淀粉>荞麦淀粉，弹性模量为马铃薯淀粉>玉米淀粉>荞麦淀粉，对凝胶弹性的影响不大。

Under the condition of same NaCl concentration , the gel strength and elastic modulus of starch follow the same trend , the first is potato starch and the last is buckwheat starch ; but it has little effect on gel elasticity .

甘薯淀粉的透明度为42%，凝胶强度为98g。

Also sweet potato starch had high clarity of 42 % and the gel strength of 98g .

本文测定了用于固定化载体的几种马尾藻和海带褐藻胶（Na-Alginate）同Ca~2+离子的结合速度、结合量和凝胶强度。

The combination speed , combination capacity and gelling strength of several Sargassos and Na-Alginate with Ca2 + ions are measured .

尽管N-乙基马来酰亚胺（NEM）能够封闭巯基，但该试剂可增强三种大豆分离蛋白的凝胶强度。

It was found that N-Ethylmaleimide ( NEM ) could increase the gel strength of all three soy protein isolates , despite of the sulfhydryl groups blocking function of this reagent .

在最佳提取工艺下，即氢氧化钠浓度1.78%、预处理9.5天、在60°C下提取3h时，鱼骨明胶的得率和凝胶强度分别为8.33±0.29%和120±1.83g。

The yield was 8.33 ± 0.29 % with a gel strength of 120 ± 1.83g under optimum conditions : concentration 1.78 % NaOH , pre-treatment time was 9.5 days and extraction temperature was 60 o С and time 3h .

大豆蛋白槐豆胶（LBG）黄原胶的三元混合物的凝胶强度沿着下限变化，但是当蛋白质质量分数较低时接近上限，表明大豆蛋白质的存在可能抑制了LBG黄原胶混合物形成连续网状结构。

Gel strength data of soy protein-LBG-xanthan followed the lower bound but approached upper bound on reducing protein concentration , suggesting that the presence of soy protein might inhibit LBG-xanthan mixture from forming continuous networks .

研究了鱼翅在不同加热时间（1、2、3、4h）条件下组织构造及其物性学参数（凝胶强度、最大破断应变、剪切应力、破断强度）变化，并测定了胶原蛋白含量。

Changes in rheological properties and structure of shark fins ( gel strength , maximum breakage strain , shearing strength and fracture stress ) were studied on shark fins heated for various periods ( 1h , 2h , 3h , and 4h ) by a texture meter .

凝胶强度强，尤其耐酸性特好；

The gel intensity is strong , particularly under acidic conditions .

第三章：研究了各种因素对肌球蛋白热诱导凝胶强度（简称凝胶强度）的影响。

Effect of various factors on heat-induced gelation strength was studied .

不同条件对全豆豆腐凝胶强度和保水性的影响

Effects of Different Condition on Gel Force and Water-holding of Tofu

一般而言，盐溶性蛋白含量的多少决定了鱼糜凝胶强度的强弱。

Generally , salt-soluble protein content determines surimi gel strength .

高吸水树脂凝胶强度的测定

Determination of gel strength of super water absorbing resin