食品科学

• 基础研究 • 上一篇    下一篇

不同提取温度对白鲢鱼皮明胶理化性质的影响

汲聪玲,陆剑锋,吕 顺,姜绍通,林 琳*   

  1. 合肥工业大学食品科学与工程学院,安徽省农产品精深加工重点实验室,安徽 合肥 230009
  • 出版日期:2016-05-15 发布日期:2016-05-18

Effect of Extraction Temperature on Physical and Chemical Properties of Gelatin from Silver Carp Skin

JI Congling, LU Jianfeng, LÜ Shun, JIANG Shaotong, LIN Lin*   

  1. Key Laboratory for Agriculture Products Processing of Anhui Province, College of Food Science and Engineering, Hefei University of Technology, Hefei 230009, China
  • Online:2016-05-15 Published:2016-05-18

摘要:

本实验以白鲢鱼皮为原料提取鱼皮明胶,考察不同提取温度(30、50、70、90、100 ℃)对鱼皮明胶得率和理化性质的影响。结果表明:不同温度条件下提取的鱼皮明胶的紫外吸收峰均在波长218 nm左右;明胶提取率在提取温度为90 ℃时最大,为(86.91±0.98)%;50 ℃条件下提取的鱼皮明胶的凝胶强度最大,为(896.75±117.03)g;聚丙烯酰胺凝胶电泳图谱显示,30、50 ℃条件下提取的鱼皮明胶由α1、α2、β 3 条肽链组成,70、90、100 ℃条件下提取的鱼皮明胶由于明胶分子的热降解,电泳条带不明显;30、50、70、90、100 ℃条件下提取的鱼皮明胶的热变性温度分别为(97.88±2.65)、(108.66±0.43)、(106.48±3.33)、(100.27±2.37)、(99.56±0.37)℃;提取温度越高,明胶的G’’和G’值越小、流变性能越差。

关键词: 提取温度, 明胶, 产率, 凝胶强度, 流变特性

Abstract:

Gelatin was extracted from silver carp (Hypophthalmichthys molitrix) skin, and the physical and chemical
characteristics of gelatin extracted at different temperatures (30, 50, 70, 90 and 100 ℃) were compared. The maximum
ultraviolet absorption peaks of all gelatin appeared near 218 nm. The maximum gelatin recovery ((86.91 ± 0.98) %) was
obtained when extraction was performed at 90 ℃, while the maximum gel strength ((896.75 ± 117.03) g) was obtained when
the extraction temperature was 50 ℃. The SDS-PAGE pattern indicated that gelatin extracted at 30 and 50 ℃ contained
α1, α2 and β chains, while that extracted at 70, 90 and 100 ℃ did not have obvious bands, which was presumably ascribed
to heat degradation of gelatin. The thermal denaturation temperatures of the gelatin extracted at 30, 50, 70, 90 and 100 ℃
were (97.88 ± 2.65), (108.66 ± 0.43), (106.48 ± 3.33), (100.27 ± 2.37) and (99.56 ± 0.37) ℃, respectively. The higher the
extraction temperature was, the smaller the values of G’ and G’’ were, and the worse rheological properties of gelatin were.

Key words: extraction temperature, gelatin, recovery, gel strength, rheological properties

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