Comparison of Gel and LF-NMR Relaxation Properties of Edible/Industrial Gelatin

KeyWord:gelatin  low-field nuclear magnetic resonance(LF-NMR)  sucrose  sodium chloride

Abstract:

      The effects of edible/industrial gelatin concentrations,mixing ratio and sucrose or sodium chloride(NaCl) solutions on viscosity,gel strength and low-field nuclear magnetic resonance(LF-NMR) relaxation properties of the gelatin gel system were studied in this paper.The results indicated that the industrial gelatin had much lower viscosity and gel strength than edible gelatin.With the increase of gelatin concentration,the viscosity and gel strength of the gelatin system increased relatively.The relaxation time for bound water(T21) and free water(T22) were reduced,and the proportion for free water(S22) decreased while that for bound water(S21) increased.As the content of industrial gelatin increased,the viscosity and gel strength of mixed gelatin system decreased linearly,and T21£¬T22 and S21 increased,while S22 decreased linearly.In the same sucrose or NaCl concentration,the edible gelatin system had largest viscosity and gel strength,mixed gelatin system took second place,while the industrial gelatin system had lowest viscosity and gel strength.With the increase of sucrose concentration,the viscosity of each system increased,the gel strength of edible and mixed system increased,while those of industrial gelatin changed slightly.Besides,the T21 for industrial gelatin increased,while that for edible/mixed gelatin system changed insignificantly.The T22,S22 for three systems reduced,while the S21 increased.The gel strength of each gelatin system decreased with the increase of NaCl.The T21,T22 and S21 for each system all increased,while S22 decreased.