辐照灭菌温度对明胶特性和结构的影响  

Effect of Irradiation Temperature on Properties and Structure of Gelatin

作　　者：耿胜荣 程薇[1,2] 廖涛 鉏晓艳[1,2] 汪兰 陈洪国[1] 

机构地区：[1]非动力核技术湖北省协同创新中心,湖北咸宁437000 [2]湖北省农业科学院农产品加工与核农技术研究所,武汉430064

出　　处：《中国食品学报》2015年第7期168-173,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金青年基金项目(11105048);湖北省农业科学院青年基金项目(2014NKYJJ23)

摘　　要：为研究温度对明胶蛋白辐照交联与分解反应的作用,将不同辐照温度(-40,0℃和常温)处理及含水量(0%和80%)的明胶60CO辐照8 kGy,采用乌氏黏度法、质构分析、拉伸试验、差示扫描量热分析和扫描电镜等技术手段分析明胶黏度、凝胶特性、热学性质和结构的变化。试验结果表明,低温具有抑制蛋白平均分子质量、特性黏度、凝胶强度、断裂伸长率、断裂强度、游离氨基酸残基含量下降的作用;低温可减少凝胶峰温变大和变小的幅度,保持明胶的热学稳定性;低温可减少高含水量辐照明胶分子间的交联,保持适当的网络结构;低温保持明胶辐照品质的机理是:抑制高含水量条件下辐照明胶的交联以及低含水量条件下辐照明胶的降解作用。To research the effect of irradiation temperature on gelatin protein cross-linking and degradation, Gelatin with 0% and 80% water content was irradiated under -40℃, 0 ℃ and room temperature by ^60CO-γ for 8 k Gy, and the properties and structure were characterized by methods of intrinsic viscosity, texture analyzer（TPA）, universal testing machine, differential scanning calorimetry（DSC）, scanning electron microscope photographs technology（SEM） and so on.Results showed that low temperature can inhibit the decreasing of protein average molecular weight, intrinsic viscosity,gel strength, elongation, tensile strength, free amino acid content. The changing of gelling peak temperature can be reduced by low temperature. The cross-linking content of 80% water content gelatin can be reduced by low irradiation temperature to maintain a proper network structure of gelatin molecular.The mechanism of low temperature to keep the quality is inhibiting the cross-linking coming from high water content irradiating gelatin and the degradation from low water content one.

关 键 词：明胶 辐照 温度 交联 水分 

分 类 号：TS201.21[轻工技术与工程—食品科学]