草鱼鱼鳞胶的性质研究  

Study on the properties of grass carp scales gelatin

作　　者：于巍[1,2] 熊光权[1,2] 程薇[1,2] 汪兰[1,2] 乔羽[1,2] 杜欣[1,2] 廖李[1,2] 

机构地区：[1]湖北省农业科技创新中心农产品加工与核农技术分中心,武汉430064 [2]湖北省农业科学院农产品加工与核农研究所,武汉430064

出　　处：《食品科技》2010年第10期106-110,共5页Food Science and Technology

基　　金：国际科技合作项目(2007DFA31220)

摘　　要：研究了草鱼鱼鳞胶的理化性质,对鱼鳞胶的氨基酸组成、分子量分布、凝胶强度和黏弹性等进行了分析测定。鱼鳞胶的氨基酸总量52.49g/100g,凝胶形成温度17.1℃,凝胶熔化温度26.8℃,凝胶黏度与凝胶浓度和NaCl浓度呈正相关。To study the physics and chemistry character of grass carp scales gelatin. Amino acids, molecular weight, gel strength and viscoelastic properties were detected and analyzed. The total amount of amino acids was 52.49 g/100 g. The formation and diffluence temperature of gel were 17.1 ℃ and 26.8 ℃. The gel viscosity was positively correlated in relation to gel concentration and the NaCl concentration.

关 键 词：氨基酸 黏弹性 鱼鳞胶 

分 类 号：TS201.2[轻工技术与工程—食品科学]