透明质酸对鱼明胶凝胶性能和结构特征的影响  

Effect of hyaluronic acid on gelling properties and structural characteristics of fish gelatin

作　　者：王加雯 陈安妮 舒圣 伍芬芬 方婷 涂宗财[1,2] 沙小梅[1,3] WANG Jiawen;CHEN Anni;SHU Sheng;WU Fenfen;FANG Ting;TU Zongcai;SHA Xiaomei(Nation R&D Center for Freshwater Fish Processing,College of Life Sciences,Jiangxi Normal University,Nanchang 330022,China;State Key Laboratory of Food Science and Resources,Nanchang University,Nanchang 330047,China;Jiangxi Deshang Pharmaceutical Co.Ltd.,Zhangshu 331208,China)

机构地区：[1]江西师范大学生命科学学院,国家淡水鱼加工技术研发专业中心,江西南昌330022 [2]南昌大学,食品科学与资源挖掘全国重点实验室,江西南昌330047 [3]江西德上制药股份有限公司,江西樟树331208

出　　处：《食品与发酵工业》2024年第22期123-130,共8页Food and Fermentation Industries

基　　金：国家现代农业产业技术体系资助(CARS-45);国家自然科学基金(32160576,32302147);江西省自然科学基金资助项目(20224BAB205045)。

摘　　要：凝胶性能是鱼明胶的重要功能性质,直接影响着其应用范围和商业价值。该研究以鱼明胶为原料,利用不同分子质量的透明质酸对其修饰,运用流变仪、质构仪、红外光谱、扫描电镜等技术研究透明质酸对鱼明胶凝胶性能和结构特征的影响。结果表明,不同分子质量的透明质酸均显著提高了鱼明胶的凝胶温度、胶融温度和表观黏度,且透明质酸分子质量越大,效果越明显。当添加的透明质酸分子质量>1800 kDa时,鱼明胶的凝胶温度、胶融温度、表观黏度(η_(50))分别达到22.32℃、32.48℃、153 mPa·s。透明质酸会轻微地降低鱼明胶的凝胶强度,但降低幅度在8.1%以内。凝胶动力学分析表明,不同分子质量的透明质酸均会降低鱼明胶的凝胶速率,使鱼明胶的凝胶网络结构更加稳定。红外光谱结果表明,鱼明胶与透明质酸之间存在较强的静电相互作用,两者彼此络合形成复合物,阻碍鱼明胶分子链之间的氢键形成。扫描电镜结果进一步表明,透明质酸通过与鱼明胶相互作用能改善复合胶体的凝胶网络结构,其中FG-HA>180W复合胶体的结构最致密。该研究可为鱼明胶的性能提升和应用扩展提供一定的理论基础。Gelling properties are important functional characteristics of fish gelatin,which directly affects its application range and commercial value.Fish gelatin was modified with hyaluronic acid in different molecular weights in this work.The effect of hyaluronic acid on gelling properties and structural characteristics of fish gelatin was studied by rheometer,texture analyzer,infrared spectroscopy,and scanning electron microscope.The findings suggested that hyaluronic acid with different molecular weights decreased gel strength of fish gelatin,but significantly increased gelling temperature,melting temperature,and apparent viscosity of fish gelatin.Moreover,the higher molecular weight of hyaluronic acid,the greater changes in gelling properties of fish gelatin.When the molecular weight of hyaluronic acid was more than 1800 kDa,gelling temperature,melting temperature,and apparent viscosity(η_(50))reached respectively 22.32℃,32.48℃,and 153 mPa·s,respectively.Hyaluronic acid slightly reduced gel strength of fish gelatin by less than 8.1%.The gelation dynamics analysis showed that regardless of molecular weight,hyaluronic acid could decrease the gel rate of fish gelatin and stabilize the gel network structure of fish gelatin.Infrared spectroscopy showed the FG-HA complex formation was mainly driven by electrostatic interaction,and the complex hindered the formation of hydrogen bond between molecular chains in fish gelatin.The scanning electron microscopy analysis showed that hyaluronic acid could effectively improve gel network structure in the composite colloid.Moreover,the FG-HA>180W complex showed the most compact microstructure.This paper will provide a theoretical basis for improving functional properties and expanding the application of fish gelatin.

关 键 词：鱼明胶 透明质酸 凝胶性能 流变学特性 结构特征 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]