不同提取温度对白鲢鱼皮明胶理化性质的影响  

Effect of Extraction Temperature on Physical and Chemical Properties of Gelatin from Silver Carp Skin

作　　者：汲聪玲 陆剑锋[1] 吕顺[1] 姜绍通[1] 林琳[1] 

机构地区：[1]合肥工业大学食品科学与工程学院,安徽省农产品精深加工重点实验室,安徽合肥230009

出　　处：《食品科学》2016年第9期117-122,共6页Food Science

基　　金：安徽省“115”产业创新团队项目(2012d5t146)

摘　　要：本实验以白鲢鱼皮为原料提取鱼皮明胶,考察不同提取温度(30、50、70、90、100℃)对鱼皮明胶得率和理化性质的影响。结果表明:不同温度条件下提取的鱼皮明胶的紫外吸收峰均在波长218 nm左右;明胶提取率在提取温度为90℃时最大,为(86.91±0.98)%;50℃条件下提取的鱼皮明胶的凝胶强度最大,为(896.75±117.03)g;聚丙烯酰胺凝胶电泳图谱显示,30、50℃条件下提取的鱼皮明胶由α1、α2、β3条肽链组成,70、90、100℃条件下提取的鱼皮明胶由于明胶分子的热降解,电泳条带不明显;30、50、70、90、100℃条件下提取的鱼皮明胶的热变性温度分别为(97.88±2.65)、(108.66±0.43)、(106.48±3.33)、(100.27±2.37)、(99.56±0.37)℃;提取温度越高,明胶的G’’和G’值越小、流变性能越差。Gelatin was extracted from silver carp（Hypophthalmichthys molitrix） skin, and the physical and chemical characteristics of gelatin extracted at different temperatures（30, 50, 70, 90 and 100 ℃） were compared. The maximum ultraviolet absorption peaks of all gelatin appeared near 218 nm. The maximum gelatin recovery（（86.91 ± 0.98） %） was obtained when extraction was performed at 90 ℃, while the maximum gel strength（（896.75 ± 117.03） g） was obtained when the extraction temperature was 50 ℃. The SDS-PAGE pattern indicated that gelatin extracted at 30 and 50 ℃ contained α1, α2 and β chains, while that extracted at 70, 90 and 100 ℃ did not have obvious bands, which was presumably ascribed to heat degradation of gelatin. The thermal denaturation temperatures of the gelatin extracted at 30, 50, 70, 90 and 100 ℃were（97.88 ± 2.65）,（108.66 ± 0.43）,（106.48 ± 3.33）,（100.27 ± 2.37） and（99.56 ± 0.37） ℃, respectively. The higher the extraction temperature was, the smaller the values of G＇ and G＇＇ were, and the worse rheological properties of gelatin were.

关 键 词：提取温度 明胶 产率 凝胶强度 流变特性 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]