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来源：百度知道 编辑：UC知道 时间：2024/05/22 17:02:34
The main difference between fish and mammalian gelatin is the content of the imino acids Pro and Hyp, which stabilises the ordered conformation when gelatin forms a gel network. The lower content of Hyp and Pro probably gives fish gelatin its low gel modulus, gelling and melting temperature. Optical rotation experiments revealed that the amount of helices in fish gelatin and mammalian gelatin are approximately identical at their respective gelling temperatures, and that a critical amount of regenerated helices is needed to form a gel network. It has been found that the gel modulus increases at low ionic strength and decreases with increasing ionic strength. Also the gelling and melting temperatures are influenced by changes in ionic strength. This suggests that formation and stability of junction zone in gelatin could be, directly or indirectly, influenced by electrostatic interactions. The junction zones and the gel network may thus be stabilised by both hydrogen bonds and electrostat

哺乳动物和鱼类的主要区别是明胶的氨基酸含量和亲脯氨酸、 而稳定下来的时候,下令构明胶凝胶形成网络. 脯氨酸含量较低、低亲大概给鱼明胶凝胶模、胶和融化温度. 旋光实验显示金额螺旋哺乳动物和鱼类明胶明胶是在大约相同 胶凝温度分别,而关键是要螺旋金额再生凝胶形成网络. 据发现,在低离子强度的增加胶模及随离子强度增加. 凝胶熔化温度还受离子强度变化. 这表明形成稳定的交界地带明胶可直接或间接地受到静电相互作用. 交界地带,以及可能因此而回稳凝胶网络中的氢键和静电消除