不同阳离子下鱼明胶特性的比较分析  

Comparative Analysis of the Characteristics of Fish Gelatin in the Presence of Different Cations

作　　者：刘敏 张丰香[3] 赵利 LIU Min;ZHANG Fengxiang;ZHAO Li(Chemical Institute of Chemical Industry,Jiangxi Science and Technology Normal University,Nanchang 330013,China;College of Life Science,Jiangxi Science and Technology Normal University,Nanchang 330013,China;School of Public Health,Weifang Medical University,Weifang 261042,China)

机构地区：[1]江西科技师范大学化学化工学院,江西南昌330013 [2]江西科技师范大学生命科学学院,江西南昌330013 [3]潍坊医学院公共卫生学院,山东潍坊261042

出　　处：《现代食品科技》2022年第5期244-253,225,共11页Modern Food Science and Technology

基　　金：江西省现代农业产业技术体系专项项目(赣财文指[2018]13号)。

摘　　要：配制含有不同浓度(0.01、0.05、0.1、0.5、1.0 mol/L)的5种常见阳离子(Ca^(2+)、K^(+)、Mg^(2+)、Na^(+)、Fe^(3+))的鱼明胶溶液,采用DHR流变仪、质构仪对鱼明胶溶液进行温度扫描实验和TPA质构分析,并测其起泡性和乳化性,探究食品中常见阳离子对鱼明胶流变特性和质构特性以及起泡性和乳化性的影响。结果表明,低浓度(0.01~0.05 mol/L)的K^(+)、Mg^(2+)、Na^(+)可以增加鱼明胶的弹性模量(G')和粘性模量(G''),从而增加鱼明胶的热稳定性;低浓度(0.01~0.05 mol/L)的K^(+)、Na^(+)可显著提高鱼明胶的融化点和凝固点;低浓度(0.01~0.05 mol/L)的K^(+)、Na^(+)可显著提高鱼明胶的硬度和咀嚼性;高浓度(0.1~1.0 mol/L)的K^(+)、Na^(+)、Fe^(3+)可提高起泡性和起泡性稳定性;低浓度(0.01~0.05 mol/L)的5种阳离子均可提高乳化性和乳化稳定性。说明添加一定浓度的不同阳离子可有效改善鱼明胶特性,其中低浓度的K^(+)、Na^(+)改性效果最显著,该研究结果为拓宽鱼明胶在食品领域的应用提供了科学依据和理论基础。Fish gelatin solutions containing one of the 5 common cations(Ca^(2+),K^(+),Mg^(2+),Na^(+)and Fe^(3+))at different concentrations(0.01,0.05,0.1,0.5,1.0 mol/L)were prepared.DHR rheometer and texture analyzer were used to conduct temperature scanning experiments and TPA texture analyses of fish gelatin solutions,and their foaming and emulsifying properties were measured,and the effects of the common cations occurring in foods on the rheological and textural properties along with foaming and emulsifying characteristics of fish gelatins.The results showed that adding K^(+),Mg^(2+)or Na^(+)at a low concentration(0.01~0.05 mol/L)increased the elastic modulus(G')and viscous modulus(G'')of the fish gelatin solutions,thereby increasing their thermal stability.The melting point and freezing point of fish gelatin could be significantly increased by the addition of K^(+)or Na^(+)at a low concentrations(0.01~0.05 mol/L).The hardness and chewiness of fish gelatin could be significantly increased by adding K^(+)or Na^(+)at a low concentration(0.01~0.05 mol/L).Foamability and foam stability were improved after the addition of K^(+),Na^(+)or Fe^(3+)at a high concentration(0.1~1.0 mol/L);Emulsifiability and emulsion stability could be improved by adding one of the 5 cations at a low concentration(0.01~0.05 mol/L).The results indicated that the properties of fish gelatin could be effectively improved by adding different cations at a certain concentration,with K^(+)and Na^(+)at low concentrations being the most effective for modification.The results of this research provide a scientific basis and a theoretical foundation for broadening the application of fish gelatin in the food field.

关 键 词：鱼明胶 离子 流变学特性 质构特性 功能性 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]