pH和双醛淀粉对罗非鱼鱼皮明胶膜性质的影响  

Effect of pH and dialdehyde starch on the properties of tilapia skin gelatin films

作　　者：唐兰兰[1] 赵阳芳 翁武银[1] 陶忠[1] 郑惠彬[1] 

机构地区：[1]集美大学生物工程学院,福建厦门361021

出　　处：《食品工业科技》2014年第1期98-101,105,共5页Science and Technology of Food Industry

基　　金：福建省高校新世纪优秀人才支持计划(JA11143);大学生创新创业训练计划项目(Z81255);厦门市科技计划项目(3502Z20123025)

摘　　要：考察了pH和双醛淀粉(DAS)对鱼皮明胶膜的机械性能和耐水性能的影响。结果表明,随着pH的升高,明胶膜的抗拉伸强度(TS)呈现先增加后降低的趋势,pH7时达到最大值(23.78MPa),而膜的固形物溶解率(MS)和蛋白溶解率(PS)逐渐下降。当明胶膜添加了DAS后,膜的TS显著增大(p<0.05),而MS和PS都显著下降(p<0.05)。另一方面,在pH7下,添加1.5%的DAS可有效提高膜的机械性能和耐水性能。SDS-PAGE分析结果表明,在成膜过程中pH对明胶蛋白组分没有产生明显的影响,DAS与明胶蛋白之间发生了交联反应。The effect of pH and dialdehyde starch （DAS）on the mechanical properties and water resistance of edible gelatin films prepared from tilapia skins was investigated.With increasing pH of film-forming solution,the tensile strength（TS）of films firstly increased, but a decrease of TS was observed after pH7, where the maximum TS of 23.78MPa was found.However,the matter solubility（MS） and protein solubility（PS） of gelatin films decreased gradually with increasing pH.The TS of gelatin films increased when incorporating DAS into film-forming solution, while their MS and PS declined significantly.On the other hand,the mechanical properties and water resistance of films were effectively improved by adding 1.5% DAS at pHT.Based on the SDS-PAGE analysis, no obvious change in the gelatin components was found at different pH during the film forming process,and the crosslinking between gelatin proteins was mainly induced by DAS.

关 键 词：鱼皮明胶膜 双醛淀粉 机械性能 耐水性能 

分 类 号：TS206.4[轻工技术与工程—食品科学]