Technical Support

TECHNICAL SUPPORT

Gelatin viscosity

Time:

Nov 25,2023

Viscosity reflects the internal friction caused by the relative motion of tiny fibrous peptide chain molecules when they are dissolved and dispersed in water. For dilute solution, because the number of molecules in the system is very small, the internal friction is almost zero, and the viscosity reflects the average molecular weight of the polypeptide chain system. Therefore, under the condition of fixed temperature and pH, the viscosity measurement of dilute solution is mainly used to determine the average molecular weight of gelatin system. In the case of concentrated solutions, the viscosity is mainly caused by the hydrodynamic interaction between the gelatin molecules. In the concentration range of concentrated gelatin solution, the main variables affecting viscosity are temperature, pH value and added salts; in addition, the average molecular weight and molecular weight distribution of gelatin also affect the viscosity of gelatin. The relationship between viscosity and concentration of commercial gelatin was determined in early studies as "viscosity is an exponential function of concentration"; subsequent studies found that the logarithm of viscosity versus concentration plot is always a curve, except that the curvature decreases with the increase of concentration. The viscosity of the concentrated gelatin solution is at its lowest value at the isoelectric point pH, while the viscosity of the solution at all pH values decreases correspondingly when the salt solution is added.

Real-time information

■

Have you ever thought about the texture of food?

Nov 22,2023