提取pH和温度对罗非鱼(Tilapia zillii)鱼鳞明胶特性的影响  

EFFECT OF pH AND TEMPERATURE ON GELATIN EXTRACTION FROM TILAPIA (TILAPIA ZILLII) SCALES

作　　者：郑惠彬[1] 翁武银[1] 苏文金[1] 郝更新[1] 

机构地区：[1]集美大学生物工程学院,厦门361021

出　　处：《海洋与湖沼》2013年第5期1403-1408,共6页Oceanologia Et Limnologia Sinica

基　　金：国家自然科学基金项目;31271984号;福建省高校新世纪优秀人才支持计划;JA11143号

摘　　要：以罗非鱼(Tilapia zillii)鱼鳞为原料,考察提取pH和温度对明胶蛋白组分及其性质的影响。结果表明,鱼鳞明胶蛋白在浸提pH大于5时容易发生酶解,pH小于3时会发生热降解,而在pH 4下酶解和热降解均被有效抑制。在pH 4下利用40℃浸提明胶时,蛋白的提取率只有1.84%,提取的明胶中亚氨基酸比例低而钙、磷、钠、镁等矿物质含量高,因而无法形成凝胶和蛋白膜。当浸提温度提高到50℃及以上时,明胶提取率大幅增加,明胶中亚氨基酸比例上升且矿物质含量比例下降。另外,在pH 4、70℃下浸提的明胶其凝胶强度可达283g,可形成机械强度为50MPa的蛋白膜,表明该条件提取的鱼鳞明胶具有替代哺乳动物明胶的潜力。The effects of pH and temperature on extraction of gelatin from tilapia （Tilapia zillii） scales were investigated. The results show that at pH〉5, enzymatic degradation of gelatin took place, while at pH〈3, acidic thermal hydrolysis would occur. At pH 4, both the enzymatic degradation and thermal acid hydrolysis could be prevented regardless of temperature. At 40℃, the gelatin yield was low （1.84%）, along with low content of imino acid, high content of mineral components such as calcium, phosphorus, sodium and magnesium, which prevented gel or film from formation. At 50℃, the protein yield and imino acid content substantially increased, and mineral content decreased too. Texture profile analysis revealed optimal conditions for producing best gelatin： pH 4 at 70℃, under which the gel strength was 283g and film tensile strength was 50MPa, providing potential substitution for mammalian gelatin.

关 键 词：鱼鳞明胶 PH 温度 凝胶性能 成膜性能 

分 类 号：TS254[轻工技术与工程—水产品加工及贮藏工程]