金鲳鱼骨明胶的提取工艺及性质研究  

Study on Extraction Technology and Properties of Gelatin from Golden Pompano Bones

作　　者：于淑池 赖卓慧 YU Shu-chi;LAI Zhuo-hui(Hainan Seafood Engineering Technology Research Center,Hainan Tropical Ocean University,Sanya 572022,Hainan,China)

机构地区：[1]海南热带海洋学院海南省海洋食品工程技术研究中心

出　　处：《食品研究与开发》2020年第3期159-165,共7页Food Research and Development

摘　　要：以金鲳鱼骨为原料,以明胶提取率为指标,通过单因素及正交试验探究木瓜蛋白酶酶解提取金鲳鱼骨明胶的最佳工艺,并测定金鲳鱼骨明胶的相关性质。结果表明:提取金鲳鱼骨明胶的最佳工艺条件为酶添加量4.0%、酶解温度45℃、酶解时间1.5 h、酶解pH6.5,明胶提取率达到21.87%。金鲳鱼骨凝胶强度为(154.8±3.8)g,明胶黏度为(2.0±0.43)mPa·s,在450、620 nm波长下的透过率分别为(32±0.12)%、(73±0.49)%,起泡性、起泡稳定性以及乳化性均随着明胶浓度的增加而增强,而乳化稳定性却随着明胶浓度的增加先增强后减弱。紫外光谱、红外光谱分析均显示产品具有明显的明胶特征吸收峰。Using golden pompano bone as raw material and gelatin extraction rate as index,the optimum technology of papain enzymatic hydrolysis to extract golden pompano bone gelatin was studied by single factor and orthogonal test,and the properties of gelatin products were determined.The results showed that the optimum technological conditions for extracting gelatin from golden pompano bones were as follows:the amount of enzyme added was 4.0%,the temperature of enzymatic hydrolysis was 45℃,the time of enzymatic hydrolysis was 1.5 h,and the pH of enzymatic hydrolysis was 6.5.The extraction rate of gelatin could reach 21.87%.The gel strength of golden pompano bone was(154.8±3.8)g,gelatin viscosity(2.0±0.43)mPa·s,transmittances at 450 nm and at 620 nm wavelength were(32±0.12)%and(73±0.49)%,foaming property,foaming stability and emulsifying property increased with the increase of gelatin concentration,while the emulsifying stability increased first and then decreased with the increase of gelatin concentration.UV spectrum and infrared spectrum analysis showed obvious gelatin characteristics.

关 键 词：金鲳鱼骨 明胶 酶解 提取率 性质 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程] TQ431.3[轻工技术与工程—食品科学与工程]