鱼鳞明胶水解物制备饮料的储藏及模拟消化稳定性  

Storage and Simulated Digestion Stability of Fish Scale Gelatin Hydrolysate for Prepared Beverages

作　　者：田桂林 李昊昕 董楠[3] 付思 刘嘉 TIAN Guilin;LI Haoxin;DONG Nan;FU Si;LIU Jia(College of Liquor and Food Engineering,Guizhou University,Guiyang 550025,China;School of College of Public Health,Guizhou Medical University,Guiyang 550025,China;Guizhou Key Laboratory of Agricultural Biotechnology,Institute of Food Processing Technology,Guizhou Academy of Agricultural Sciences,Guiyang 550025,China;Zunyi Normal university,College of Food Science and Technology,Zunyi 563000,China)

机构地区：[1]贵州大学酿酒与食品工程学院,贵州贵阳550025 [2]贵州医科大学公共卫生学院,贵州贵阳550025 [3]贵州省农业科学院,贵州省农业生物技术重点实验室,食品加工研究所,贵州贵阳550025 [4]遵义师范学院食品科技学院,贵州遵义563000

出　　处：《现代食品科技》2025年第2期183-191,共9页Modern Food Science and Technology

基　　金：国家自然科学基金项目(32060545,32260602);黔科合基础项目(ZK[2023]-334)。

摘　　要：前期利用酸碱水解鱼鳞明胶(Fish Scale Gelatin,FSG)获得了表面疏水性增强的鱼鳞明胶水解物(Fish Scale Gelatin Hydrolysate,FSGH),有望在合成饮料的加工中应用。运用酸水解鱼鳞明胶水解物(Acidinduced Fish Scale Gelatin Hydrolyzate,AcFSGH)和碱水解鱼鳞明胶水解物(Alkali-induced Fish Scale Gelatin Hydrolyzate,AlFSGH)荷载姜黄素,发现搅拌速率为600 r/min、温度为40℃、明胶水解物质量浓度为4 mg/mL时,AcFSGH溶液中的姜黄素含量达到最高(22.24μg/mL);当搅拌速率为400 r/min、温度为30℃、明胶水解物质量浓度为2 mg/mL时,AlFSGH溶液中的姜黄素含量达到最高(14.07μg/mL)。利用FSGH荷载姜黄素加工了饮料并探究其在热加工及储藏条件下的稳定性,发现AcFSGH荷载姜黄素(Curcumin Loaded Acid-induced Fish Scale Gelatin Hydrolyzate,CL-AcFSGH)饮料在70、80、90℃下加热50 min后,其中的姜黄素降解速率最慢,并在储藏第36天时,姜黄素保留率最高(在25℃下保留率为72.73%,在4℃下保留率为81.35%)。进一步,在模拟体外消化中发现,蛋白质和姜黄素的保留率顺序为:AcFSGH>AlFSGH>FSG。综上所述,FSGH对疏水性营养物质在加工、储藏及胃肠道过程中具有较强的保护效果,该研究可为FSG载体的开发和未来饮料的研发提供一定的参考价值。Fish scale gelatin hydrolysate(FSGH)with enhanced surface hydrophobicity was obtained by acid-base hydrolysis of fish scale gelatin(FSG),which is expected to be applied in the processing of formulated drinks.Curcumin was loaded with acid-hydrolyzed fish scale gelatin hydrolysate(AcFSGH)and alkali-hydrolyzed fish scale gelatin hydrolysate(AlFSGH),respectively,and it was found that the curcumin content in the AcFSGH solution reached the highest(22.24μg/mL)under these conditions:stirring rate,600 r/min;temperature,40℃;gelatin hydrolysate concentration,4 mg/mL;the curcumin content in the AlFSGH solution reached the maximum level(14.07μg/mL)at a stirring rate of 400 r/min,30℃,and a gelatin hydrolysate concentration of 2 mg/mL.The drink was processed with CL-FSGH and its stability under thermal processing and storage conditions was investigated.It was found that the curcumin degradation rate of curcumin-loaded AcFSGH(CL-AcFSGH)drink was the lowest after heating at 70,80 and 90℃for 50 min.The curcumin retention rate was the highest on the 36th day of storage(retention rates were 72.73%at 25℃and 81.35%at 4℃,respectively).Furthermore,the protein and curcumin retention during in vitro simulated digestion followed this order:AcFSGH>AlFSGH>FSG.In summary,FSGH exhibited a relatively strong protective effect on hydrophobic nutrients during processing,storage,and gastrointestinal digestion processes.This study not only provides a certain reference value for the development of FSG carriers and the research and development of future beverages.

关 键 词：鱼鳞明胶 姜黄素 模拟胃肠消化 饮料 稳定性 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程] TS275.4[轻工技术与工程—食品科学与工程]