没食子酸环氧化物改性明胶的结构及性能表征  

Structure and Properties of Gallic Acid Epoxy Modified Gelatin

作　　者：韩庆港 张熙 高仕宇 李可心 黄赣辉[1] HAN Qinggang;ZHANG Xi;GAO Shiyu;LI Kexin;HUANG Ganhui(State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047,China)

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047

出　　处：《食品工业科技》2023年第23期53-60,共8页Science and Technology of Food Industry

摘　　要：在本研究中,使用没食子酸(Gallic acid,GA)合成了没食子酸环氧化物(Gallic acid epoxy,GAE)并用于明胶的化学改性。对GAE改性明胶(GAE modified Gelatin,GAEG)的化学结构、水合性能、热稳定性、机械性能进行测试。结果表明,GAE上的环氧基与明胶的伯胺基反应产生C-N键并形成共价交联。GAEG在水中的溶胀率提高5倍左右,随着交联度从41.13%提高至72.68%,溶胀率从7831%减小至6448%。明胶在水中24 h内完全溶解,而GAEG在7 d内仍可保持形态完整,崩解速度随交联度提高而显著下降。水接触角从88.01°减小至59.87°,表明改性后亲水性增加。脱水速率减慢,总脱水率增加,表明改性后持水性增强。变性温度从55.0℃升高至61.7℃,最大热分解温度从240℃升高至274℃,热失重率相对减少。改性后发现,机械性能有所降低。本研究发现,GAE增强了明胶的水合性能和热稳定性,有助于其在食品工业中作为保水剂和稳定剂的应用。In this study,gallic acid(GA)was used to synthesize the gallic acid epoxy(GAE)for the chemical modification of gelatin.The chemical structure,hydration properties,thermal stability,and mechanical properties of GAE modified gelatin(GAEG)were evaluated.It was found that the epoxy group of GAE reacted with the primary amine group of gelatin to form C-N bond and covalent cross-linking.The swelling ratio of GAEG in water was increased by about 5 times.With the cross-linking degree increased from 41.13%to 72.68%,the swelling ratio decreased from 7831%to 6448%.While the gelatin dissolved completely in water within 24 h,the GAEG film remained intact for 7 days,and the disintegration rate decreased significantly with the increase of cross-linking degree.The water contact angle decreased from 88.01°to 59.87°after the modification,indicating increased hydrophilicity.The reduction of dehydration rate and the increase in total dehydration ratio suggested that the water retention capacity has been improved after the modification.The denaturation temperature increased from 55.0℃to 61.7℃,and the thermal decomposition temperature increased from 240℃to 274℃,with a relative decrease in thermal weight loss.The modification treatment led to a slight decrease in mechanical properties.This study demonstrated that GAE improved the hydration properties and thermal stability of gelatin,contributed to the application of gelatin as water retaining agent and stabilizer in food industry.

关 键 词：明胶 没食子酸 环氧化物 化学交联改性 理化性质 

分 类 号：TS201.7[轻工技术与工程—食品科学]