提取温度与提取时间对真鳕鱼骨明胶理化性质的影响  

Properties of gelatin from the bone of Pacific cod (Gadus macrocephalus) as influenced by extraction temperature and time

作　　者：王珊珊[1] 卢玉坤[1] 杨霞[1] 常钰菲[1] 解铭[1] 李八方[1] 

机构地区：[1]中国海洋大学食品科学与工程学院,山东青岛266003

出　　处：《食品工业科技》2013年第13期53-57,共5页Science and Technology of Food Industry

基　　金：国家海洋公益项目(201205027;2011418029);青年教师科研专项基金(201313002);博士后面上基金(2012M511549)

摘　　要：以真鳕鱼骨为原料,对其明胶的理化性质进行了研究。提取温度分别设置为45和70℃,不同提取温度的提取时间分别设置为4和8h。热水抽提后冷冻干燥,得到4种明胶样品,并对其化学组成及理化性质进行研究。结果表明,随着提取温度的升高和提取时间的延长,样品凝胶强度、乳化性和乳化稳定性随之下降,而其浊度和起泡性能则有所上升。红外光谱分析显示,70℃提取制备的明胶样品其酰胺I吸收峰强度要弱于45℃提取的样品,这说明提取温度的升高会导致样品分子结构无序程度的增加。在扫描电镜观察下,高温制备的凝胶结构排列无规则且具有大量孔洞。Aquatic gelatin from the bones of Pacific cod was extracted using the distilled water at different temperatures（45 and 70℃）and times （4 and 8h）.The mixtures were then filtered and freeze-dried and four samples were obtained. The chemical composition and properties of the samples were characterized. Results revealed that with the rise of extraction temperatures and times, the gel strength and emulsifying properties decreased continuously,while the foaming capacities and turbidity increased.FTIR spectra exhibited the amide I absorption band of the 70℃ sample had the lower amplitude compared with that of 45℃ sample,which indicated the gelatins extracted at higher temperatures contained a lower degree of molecular order than those extracted at lower temperature.The gel matrix of gelatin prepared under higher temperature showed an irregular and disorder arrangement with lots of pore spaces.

关 键 词：鱼骨 明胶 提取温度 提取时间 理化性质 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]