鱼皮明胶:凝胶特性的影响因素及其改善方法  

Fish Skin Gelatin:Factors Influencing Gel Characteristics and Its Improvement Method

作　　者：张莹 刘圣聪 周婧 袁旭 郑秋月 曹际娟 胡冰 ZHANG Ying;LIU Shengcong;ZHOU Jing;YUAN Xu;ZHENG Qiuyue;CAO Jijuan;HU Bing(School of Life Science,Dalian Minzu University,Dalian 116600,China;Dalian Tianzheng Industry Co.,Ltd.,Dalian 116600,China)

机构地区：[1]大连民族大学生命科学学院,辽宁大连116600 [2]大连天正实业有限公司,辽宁大连116600

出　　处：《食品科技》2022年第10期164-170,共7页Food Science and Technology

基　　金：大连市科技攻关项目(2021JB12SN038);辽宁省民生科技计划项目(2021JH2/10200019);辽宁省教育厅面上项目(LJKZ0037);辽宁省“兴辽英才计划”项目(XLYC2002106)。

摘　　要：随着食品和制药行业对不同种类胶原蛋白和明胶的需求不断增加,开发替代哺乳动物明胶的新型原料越来越受到人们的关注。哺乳动物明胶(猪和牛)作为最广泛使用的明胶来源,由于人畜共患病与风俗习惯等方面的问题,其应用受到了一定程度的限制。鱼明胶具有与猪明胶相似的特性,可以作为哺乳动物明胶的替代品应用于食品中。鱼明胶的生产和利用不仅能够提高渔业副产物的利用价值,而且可满足消费者需求。但鱼皮明胶在实际生产加工过程中,其凝胶特性与哺乳动物明胶相比还存在差距,需进一步改善。根据明胶本身的性质或加入其他材料,可以提高胶体的性能,达到增强凝胶特性的效果。文章对影响鱼皮明胶凝胶性能的各种因素进行了总结,以便更好地理解和认识相关问题及研究进展,以期为后期的研究工作提供参考。With the increasing demand for different types of collagen and gelatin in the food and pharmaceutical industries,there is a growing interest in developing novel raw materials to replace mammalian gelatin.Mammalian gelatin(porcine and bovine),the most widely used source of gelatin,is somewhat limited in application due to zoonotic and manners and customs.Fish gelatin has similar properties to porcine gelatin and can be used as an alternative to mammalian gelatin in food applications.The production and utilization of fish gelatin can not only improve the utilization value of fisheries byproducts,but also meet consumer demand.The gelation property of fish skin gelatin as one of its remarkable characteristics,but the gelation property of fish skin gelatin in the actual production and processing still has a gap compared with mammalian gelatin and needs further improvement.Depending on the nature of gelatin itself or the addition of other materials,the gel properties can be improved.In this paper,various factors affecting the gel properties of fish skin gelatin are summarized to better understand related problems and research progress,and to provide a reference for future research work.

关 键 词：鱼皮明胶 凝胶特性 影响因素 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]