食品科学2018，Vol.39Issue(10)：40-45,6.DOI:10.7506/spkx1002-6630-201810007
大目金枪鱼皮明胶的理化性质及结构分析
Physicochemical Properties and Structural Analysis of Bigeye Tuna Skin Gelatin
摘要
Abstract
In this experiment, physicochemical properties and structural characteristics, including gel strength, gelling and melting points, amino acid composition, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and spectral characteristics of gelatin from bigeye tuna skin were investigated. The gelatin exhibited lower gel strength (403 g) and gelling and melting points (21.5 ℃ and 28.8 ℃) when compared with those of porcine gelatin. The contents of proline and hydroxyproline in the gelatin were 19.09%, which were slightly lower than those in porcine skin gelatin. This can explain why gel strength and gelling and melting points of tuna skin gelatin were lower than those of porcine skin gelatin. The results of SDS-PAGE showed that the content of low molecular weight components in tuna skin gelatin was only 6.67%, which indicated that pretreatment and extraction did not destroy the integrity of subunits in gelatin. The ultraviolet and infrared spectra of tuna skin gelatin were similar to those of porcine skin gelatin, which further indicated that the product obtained in this experiment was high-quality gelatin.关键词
大目金枪鱼/凝胶强度/氨基酸组成/光谱学特性Key words
bigeye tuna/ gel strength/ amino acid composition/ spectral characteristics分类
轻工纺织引用本文复制引用
韩霜,马良,杨晖,黄丹丹,张宇昊..大目金枪鱼皮明胶的理化性质及结构分析[J].食品科学,2018,39(10):40-45,6.基金项目
"十三五"国家重点研发计划重点专项(2016YFD0400200) （2016YFD0400200）
国家自然科学基金面上项目(31671881) （31671881）
中国博士后科学基金特别资助项目(2015T80951) （2015T80951）
重庆市基础科学与前沿技术研究重点项目(cstc2015jcyjBX0116) （cstc2015jcyjBX0116）
第四批重庆市高等学校优秀人才支持计划项目 （）
