低热量甜味剂对鳕鱼皮明胶理化及功能性质的影响  

Effects of Low-calorie Sweeteners on the Physicochemical and Functional Properties of Cod Skin Gelatin

作　　者：蔡路昀[1,2] 年琳玉 李秀霞 Cai Luyun;Nian Linyu;Li Xiuxia(Ningbo Research Institute,Zhejiang University,Ningbo 315000,Zhejiang;College of Biosystems Engineering and Food Science,Zhejiang University,Hangzhou 310058;National R&D Center for Chinese Herbal Medicine Processing,College of Engineering,China Pharmaceutical University,Nanjing 211198;College of Food Science and Engineering,Bohai University,Jinzhou 121013,Liaoning)

机构地区：[1]浙江大学宁波研究院,浙江宁波315000 [2]浙江大学生物系统工程与食品科学学院,杭州310058 [3]国家中药材加工研发专业中心中国药科大学工学院,南京211198 [4]渤海大学食品科学与工程学院,辽宁锦州121013

出　　处：《中国食品学报》2020年第11期85-96,共12页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家重点研发计划项目(2018YFD0901106)。

摘　　要：以鳕鱼皮明胶为原料,研究木糖醇、三氯蔗糖、甜菊糖和蔗糖对鱼皮明胶物理、流变、功能特性及拉曼光谱的影响。结果表明,甜味剂/蔗糖可以提高凝胶样品的凝胶强度、硬度、热变性温度及焓变值。流变和功能特性研究结果表明,甜味剂/蔗糖可使凝胶样品具有更高的储能模量、耗能模量,起泡性和持水性。拉曼光谱结果显示,混合体系的蛋白二级结构中,无规则卷曲转化为α-螺旋,使得体系结构更稳定。低热量甜味剂可作为蔗糖替代物应用于食品工业。In this paper,cod skin gelatin was used as raw material,and the effect of xylitol,sucralose,stevioside,sucrose on the physical,rheological,functional characteristics and Raman spectrum of fish skin gelatin was studied.Results indicated that sweeteners/sucrose can improve the gel strength,hardness,thermal denaturation temperature and enthalpy of gel products.The results of rheology and functional properties showed that the sweeteners/sucrose could make the gel samples have higher G′,G″,foaming property and water holding capacity.Raman spectra illustrated that the protein secondary structure of the mixed system was transformed random coil intoα-helix,which made the system more stable.Therefore,low-calorie sweeteners could be as the sugar replacers applied to food industry.

关 键 词：明胶 鳕鱼 低热量甜味剂 拉曼光谱 功能特性 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]