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- W2367058051 abstract "The molecular forces in the formation of gelatin were investigated by determining the effects of the solvents which were added in the gel preparation procedure on the textural properties of brine concentrated tofu.The results showed that different pH and trace amounts of NaCl had significant effect on the hardness and springiness of the gel,which indicated the electrostatic interactions played a great role in gel-forming process.The addition of DTT significantly changed the hardness and sulfhydryl content of the gel,so the disulfide bond had an important effect on the formation of gel.A little addition of SDS significantly influenced hardness,springiness and the hydrophobic of gels.Therefore,the hydrophobic interaction was an important contribution for the formation of gel.The addition of urea decreased hardness and springiness of gels obviously which indicated that hydrogen bonds also had significant effect on the formation of gel." @default.
- W2367058051 created "2016-06-24" @default.
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- W2367058051 date "2013-01-01" @default.
- W2367058051 modified "2023-09-24" @default.
- W2367058051 title "Study of Molecular Forces in Formation of Brine Concentrated Tofu Gelatin" @default.
- W2367058051 hasPublicationYear "2013" @default.
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