马面鱼皮明胶制备及其特性研究  

Study on Preparation and Properties of Gelatin from Navodon septentrionalis Fish Skin

作　　者：毛韶昕 刘合生[2] 曹少谦[2] 杨华[2] 颜金鑫 戚向阳 MAO Shaoxin;LIU Hesheng;CAO Shaoqian;YANG Hua;YAN Jinxin;QI Xiangyang(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306;College of Biological and Environmental Science,Zhejiang Wanli University,Ningbo,Zhejiang 315100)

机构地区：[1]上海海洋大学食品学院,上海201306 [2]浙江万里学院生物与环境学院,浙江宁波315100

出　　处：《核农学报》2024年第11期2134-2142,共9页Journal of Nuclear Agricultural Sciences

基　　金：浙江省基础公益研究计划项目(LGN22C200003);浙江省一流学科“生物工程”学生创新项目(CX2023010)。

摘　　要：为探究酸碱浸泡浓度对鱼皮明胶质构特性的影响,本研究以马面鱼皮为原料,采用酸碱法制备马面鱼皮明胶(GNS),比较其与传统猪皮明胶(GPS)在结构组成和特性方面的差异。结果表明,酸碱浓度对马面鱼皮明胶质构特性的影响明显,当氢氧化钠和乙酸的浓度分别为0.10、0.15 mol·L^(-1)时,马面鱼皮明胶得率(9.70%)、硬度(1.78 N)、内聚性(0.81)、弹性(3.61 mm)和咀嚼性(5.17 mJ)达到最佳。氨基酸分析结果表明,两种明胶氨基酸组成相似,但马面鱼皮明胶中亚氨基酸含量为18.99%,略低于猪皮明胶(23.28%),导致其质构性质稍差于猪皮明胶;十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(SDS-PAGE)结果显示,马面鱼皮和猪皮明胶的分子量分布相似;马面鱼皮明胶的紫外光谱、红外光谱和荧光光谱均与猪皮明胶类似,符合I型胶原蛋白特征。酶促凝胶特性结果显示,马面鱼皮明胶可在谷氨酰胺转胺酶(TG)作用下迅速交联形成热不可逆凝胶,质构性能得到改善。本研究为提高马面鱼皮的综合利用程度及制备高性能的鱼皮明胶奠定了基础。To analyze the effects of acid and alkali soaking concentration on the texture properties of fish skin gelatin,Navodon septentrionalis fish skin was used as raw material to prepared Navodon septentrionalis fish skin gelatin(GNS)by the acid-base method.The differences with traditional pork skin gelatin(GPS)in terms of structural composition and properties were compared.The results showed that the acid and alkali concentration had a significant impact on the texture properties of GNS gelatin.When the concentration of sodium hydroxide and acetic acid was 0.1 and 0.15 mol·L^(-1),respectively,the yield(9.70%),hardness(1.78 N),cohesiveness(0.81),elasticity(3.61 mm),and chewiness(5.17 mJ)of GNS reached optimal values.Amino acid analysis showed that the amino acid composition of gelatins was similar,but the content of sub-amino acids in GNS was 18.99%,slightly lower than that of GPS(23.28%),resulting in slightly poorer texture properties than GPS.The results of Sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE)showed that the molecular weight distribution of GNS gelatin and GPS gelatin was similar.The ultraviolet,infrared and fluorescence spectra of GNS and GPS were similar to those of pig skin gelatin,consistent with the characteristics of type I collagen.Gelation experiments showed that transglutaminase(TG)improved the texture properties of GNS.This study lays a foundation for improving the utilization of Navodon septentrionalis skin and preparing high-performance fish skin gelatin.

关 键 词：马面鱼 鱼皮明胶 明胶制备 结构特征 质构特性 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]