食品科学 ›› 2019, Vol. 40 ›› Issue (4): 81-86.doi: 10.7506/spkx1002-6630-20170830-358

• 食品化学 • 上一篇    下一篇

海藻酸钠对鱼皮明胶膜理化特性的影响

刘全娇,陆剑锋,吕?顺,姜绍通,林?琳*   

  1. (合肥工业大学食品与生物工程学院,安徽省农产品精深加工重点实验室,安徽?合肥 230009)
  • 出版日期:2019-02-25 发布日期:2019-03-05
  • 基金资助:
    安徽省水产产业技术体系项目(皖农科【2016】84号)

Effect of Sodium Alginate on Physicochemical Properties of Fish Skin Gelatin Films

LIU Quanjiao, LU Jianfeng, Lü Shun, JIANG Shaotong, LIN Lin*   

  1. (Key Laboratory for Agriculture Products Processing of Anhui Province, School of Food and Biology Engineering, Hefei University of Technology, Hefei 230009, China)
  • Online:2019-02-25 Published:2019-03-05

摘要: 采用罗非鱼皮明胶与海藻酸钠混合制备可食性复合膜,研究海藻酸钠含量对复合膜理化性质的影响。结果显示:单一罗非鱼皮明胶具有良好的成膜能力,但是机械性能差,将海藻酸钠添加到明胶膜中得到的复合膜抗拉强度和断裂伸长率有明显改善,海藻酸钠添加量在40%时,抗拉强度达最大值6.6?MPa,相对于纯明胶膜(5.5?MPa)和纯海藻酸钠膜(4.6?MPa)分别增加20%和43%,断裂伸长率也在此时达到最大值120%,比纯明胶膜(64%)和纯海藻酸钠膜(88%)分别增加87.5%和26.7%。海藻酸钠水溶性和吸湿率分别高达100%和48.7%,经共混后复合膜的水溶性降低至55%以下,吸湿率介于25%~40%之间,有较大的改善。流变学特性和X射线衍射分析结果表明:明胶和海藻酸钠具有良好的相容性,二者共混可制得性质稳定的复合膜,海藻酸钠与明胶的复合膜液为非牛顿流体,黏度和增稠能力较单一明胶膜有所增加。

关键词: 罗非鱼皮, 明胶, 海藻酸钠, 复合膜, 理化特性

Abstract: A series of edible composite films were prepared by blending tilapia skin gelatin with sodium alginate. The effects of sodium alginate on physicochemical properties of composite films were investigated. The results showed that tilapia skin gelatin had good film-forming property, but poor mechanical properties. The tensile strength and the elongation at break of composite films were improved compared with pure gelatin films. The maximum tensile strength of 6.6 MPa was obtained upon addition of 40% sodium alginate, an increase of 20% and 43%, respectively compared with pure gelatin film (5.5 MPa) and pure sodium alginate film (4.6 MPa); the maximum elongation at break of 120% was also achieved, an increase of 87.5% and 26.7% over pure gelatin film (64%) and pure sodium alginate film (88%), respectively. The water solubility and hygroscopicity of sodium alginate were as high as 100% and 48.7%, respectively. The water solubility of composite films was controlled below 55% and the hygroscopicity was in the range between 25% and 40%, which were greatly improved. The analysis of rheological properties and X-ray diffraction showed that sodium alginate and gelatin had good compatibility with each other, resulting in a stable composite film. Blended solutions of sodium alginate and gelatin were non-Newtonian fluid. The viscosity and thickening ability of composite films were higher than that of pure gelatin films.

Key words: tilapia skin, gelatin, sodium alginate, composite films, physicochemical properties

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