焦磷酸钠改性对中华鳖明胶性质和结构的影响  

Effects of Sodium Pyrophosphate Modification on the Properties and Structure of Chinese Soft-shelled Turtle(Pelodiscus sinensis)Gelatin

作　　者：尹朝阳 刘杨柳[1] 陈智慧 韩军[1] 王圆圆 闫立君 孙纪录[1] YIN Zhaoyang;LIU Yangliu;CHEN Zhihui;HAN Jun;WANG Yuanyuan;YAN Lijun;SUN Jilu(College of Food Science and Technology,Agricultural University of Hebei,Baoding 071000,Hebei;Department of Biotechnology,Qujing Agricultural University,Qujing 655000,Yunnan;Shijiazhuang Aquatic Technology Promotion Station,Shijiazhuang 050000)

机构地区：[1]河北农业大学食品科技学院,河北保定071000 [2]云南省曲靖农业学校生物技术学部,云南曲靖655000 [3]石家庄水产技术推广站,石家庄050000

出　　处：《中国食品学报》2025年第1期72-84,共13页Journal of Chinese Institute Of Food Science and Technology

基　　金：河北省重点研发计划项目(21327107D)。

摘　　要：用焦磷酸钠(SPP)改性中华鳖明胶(CTG),研究磷酸化改性对CTG颜色、凝胶特性、流变学特性、结构以及Pickering乳液稳定性的影响。结果表明,磷酸化改性显著降低了CTG的亮度,使其颜色变黄。低浓度的SPP(40∶1)改性改善了CTG的凝胶特性,凝胶强度升高至252 g,胶凝时间降低至96 s,对其流变学特性并无显著影响。随着SPP浓度的增加,CTG的凝胶强度、黏度、胶凝和熔化温度降低,分别降低至196 g,25 mPa·s,18.6℃,27.5℃,而其抗剪切能力增强。结构分析表明,SPP改性使磷酸基团与CTG共价结合,增加了CTG的分子质量,改变了CTG的α、β链的含量和二、三级结构。微观结构显示,CTG改性后的凝胶网络发生变化。SPP改性改善了CTG的乳化特性,降低了CTG稳定的Pickering乳液的液滴尺寸,使其呈现更良好的液滴状态。其中,CTG/40∶2稳定的乳液液滴最小,降低至(4.13±2.47)μm,而CTG/40∶6稳定的乳液具有更优秀的乳化和液滴稳定性,其第5天开始分层,且贮藏28 d后的CI值最低,为11.2%。本研究可为开发具有优良特性的新型水产源食品明胶提供技术参考。In this study,sodium pyrophosphate(SPP)was used to modify Chinese soft-shelled turtle gelatin(CTG).The effects of phosphorylation modification on color,gel properties,rheological properties,structure and Pickering emulsion stability of CTG were studied.The results showed that phosphorylation significantly reduced the brightness of CTG and made it more yellow.Modification with low concentration of SPP(40∶1)improved the gel properties of CTG,but had no significant effect on its rheological properties.The gel strength was increased to 252 g and the gelling time was reduced to 96 s.With the increase of SPP concentration,the gel strength,viscosity,gelling and melting temperature of CTG decreased to 196 g,25 mPa·s,18.6℃and 27.5℃,respectively.But its shear resistance increased.The structural analysis showed that SPP modification made phosphate group covalently bind with CTG,increased the molecular weight of CTG,changed the content ofαandβchains,secondary as well as tertiary structures of CTG.The microstructure revealed the change in gel network of CTG after modification.SPP modification improved the emulsifying properties of CTG,reduced the droplet size of Pickering emulsion stabilized by CTG,and made it show a better droplet state.The emulsion stabilized by CTG/40∶2 had the smallest droplet,which decreased to(4.13±2.47)μm.While the emulsion stabilized by CTG/40∶6 had better creaming and droplet stability,its stratification began on day 5,and it had lowest CI value of 11.2%after 28 days of storage.This study can provide theoretical and technical reference for the development of new aquatic food gelatin with excellent properties.

关 键 词：中华鳖 明胶 磷酸化 改性 理化性质 结构 Pickering乳液 

分 类 号：TQ3[化学工程]