Texture Profile of Gelatin and Tea Polyphenol Mixed Gels

Abstract

The effects of different factors including tea polyphenols concentration, gelatin concentration, pH and temperature on the properties of tea polyphenol/gelatin mixed gels were investigated by using texture profile analysis. The results indicated that the factors all had the influences on mixed gel properties, such as hardness, elasticity, cohesiveness, chewiness, resilience, ets.FTIR spectra verified that tea polyphenols mainly interacted with gelatin by the phenolic hydroxyl binded with reactive group of gelatin peptidyl by hydrogen in the formation of gels. Thermal stability were determined to evaluate the properties of the mixed gels by TGA analysis.

The effect of a hindered amine light stabilizer on the aging behavior of moisture-curable polyurethane as a cultural relics consolidant

“…7. The peaks at 1110 cm -1 and 1245 cm -1 are the characteristic peaks of the ether bond in the soft segment [17], the peak at 1556 cm -1 is attributed to C-N [18], the peak at 1653 cm -1 is the characteristic peak of the carbonyl group in urea bonds [19], the peak at 1718 cm -1 is the due to the carbonyl group in urethane bonds [20], the peak at 2906 cm -1 is typical of the methylene group [21], and the peak at 3310 cm -1 is assigned to N-H [22]. The FT-IR spectra of MCPU during UV aging show that the intensities of the peaks at 1110 cm -1 , 1245 cm -1 , 1556 cm -1 , and 2906 cm -1 decreased, while the intensity of the peak at 3310 cm -1 increased, indicating a reduction in the concentrations of ether, C-N, and methylene groups and an increase in the N-H concentration.…”

Effects of stewing with tea polyphenol on the gel properties, microstructure, and secondary structure of boiled egg white

“…The TP‐modified egg white could reduce the strength of the surimi myosin heavy chain by cross‐linking with the surimi protein, thereby increasing the gel strength of the surimi (Zhou et al., 2019). The phenolic hydroxyl group in TP could react with the peptide group of gelatin to increase gelatin springiness (Wang et al., 2011).…”