鱼皮质量分数对热水浸提明胶的性质及其成膜性能的影响  

Effect of skin concentration on properties and film-forming ability of gelatin from tilapia skin by hot-water extraction

作　　者：姚峰[1] 陈书霖[1] 唐兰兰[1] 郝更新[1] 苏文金[1,2] 翁武银[1,2] 

机构地区：[1]集美大学食品与生物工程学院,福建厦门361021 [2]福建省食品微生物与酶工程重点实验室,福建厦门361021

出　　处：《食品工业科技》2015年第10期114-118,124,共6页Science and Technology of Food Industry

基　　金：福建省杰出青年科学基金项目(2014J06013);国家自然科学基金(31271984)

摘　　要：以罗非鱼皮为原料,考察了热水浸提液中鱼皮质量分数对明胶性质及其成膜性能的影响。结果发现,随着鱼皮质量分数的提高,明胶的黏度和凝胶强度都呈现先上升后下降的趋势。当利用明胶制备成蛋白膜时,膜的机械性能也呈现相同的变化趋势。当热水浸提液中的鱼皮质量分数为10.0%时,提取的明胶其凝胶强度为281g,制备的明胶蛋白膜其抗拉伸强度为60MPa。然而,明胶的氨基酸组成和蛋白组分都没有发现明显的差异。根据差示扫描量热分析和圆二色谱分析的结果,表明利用鱼皮质量分数为10.0%浸提时,提取的明胶其无规则卷曲程度相对较小,结果形成的明胶蛋白膜的热稳定性最高。The effect of skin concentration on properties and film-forming ability of gelatin from tilapia skin by hot-water extraction was investigated： As a result, both the viscosity and gel strength of gelatin were increased with increasing the skin concentration in the hot water from 7.5% to 10.0%,while decreased when the skin concentration was further increased. Similar trend was also observed in the mechanical properties of films prepared from gelatin. When skin concentration in the hot-water was 10.0% ,the gel strength of extracted gelatin was 281g and tensile strength of prepared films was 60MPa. However,no significant differences in the amino acid composition and protein fractions were found irrespective of skin concentration in the extraction water. Based on the results of differential scanning calorimeter and circular dichroism,it was concluded that when gelatin was extracted from tilapia skin with hot-water at skin concentration of 10.0%,the degree of random coil in the gelatin was relatively low,while the thermal stability of gelatin films was the highest.

关 键 词：罗非鱼皮 明胶 热水浸提 鱼皮质量分数 凝胶性能 成膜性能 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]