作　　者： ; ; ; ; ;

机构地区： 山东轻工业学院

出　　处： 《日用化学工业》 2002年第6期29-33,共5页

摘　　要： 对碱法提取的胶原蛋白在不同条件下的黏度变化进行了研究。结果表明,浓度、甲醛或硫酸铝用量增加,黏度升高;而酶用量增加以及温度升高,黏度下降;储存时间延长,黏度升高并出现最大值;pH值对黏度影响复杂,当pH值在等电点时黏度最小,当pH值在7～8之间,有一个最大值,最大值出现的时间与温度有关。 The factors of influencing viscosity of collagen protein digested with an alkali was studied.The results showed that the viscosity of collagen protein increase with the increasing of the content of collagen protein in water solution and use level of methanal or aluminum,and decrease with the increasing of the use level of enzyme.And the viscosity increase with the prolonging of the storage time,till increase up to maximum,this process mainly relate to temperature.It also showed that the effect of pH on viscosity is very complex,viscosity occurre minimum value at pH equals isoelectric point,and the maximum value at pH value is from 7 to 8.

关 键 词： 化妆品 胶原蛋白 黏度 影响因素

领　　域： [化学工程]