食品工业科技2024，Vol.45Issue(9)：83-90,8.DOI:10.13386/j.issn1002-0306.2023060092
提取温度对乌鱼鱼鳞明胶功能性质和结构特性的影响
Effect of Extraction Temperature on the Functional and Structural Properties of Mullet Scale Gelatin
摘要
Abstract
The functional property is an important factor to measure the quality of fish gelatin,which directly relates to the practical application range and value of fish gelatin.In order to explore the effect of extraction temperature on the functional properties of mullet scale gelatin,this study used a hot water extraction method.Different temperatures(60,70,80,90,100 ℃)were examined to assess their impact on the surface morphology of fish scales,fish scale gelatin yield,and functional properties(foaming capacity,emulsifying activity,gel strength,gel temperature,and melting temperature).Furthermore,the structural characteristics of fish scale gelatin were investigated using SDS-PAGE,Fourier transform infrared spectroscopy,and scanning electron microscopy.The results showed that as the extraction temperature increased from 60 ℃ to 100 ℃,the damage to the surface of mullet scales became increasingly severe.The fish scale gelatin yield increased from 31.72％to 50.97％,foaming capacity improved from 23.33％to 73.33％,and emulsifying activity increased from 15.13 m2/g to 17.27 m2/g.However,gel strength,gel temperature,and melting temperature decreased from 677.82 g,20.80 ℃,and 28.70 ℃ to 372.91 g,15.80 ℃,and 23.90 ℃,respectively.Additionally,with the increase in extraction temperature,the characteristic bands of mullet scale gelatin α1,α2,and β chains on the electrophoresis pattern became increasingly blurred.The infrared spectroscopy results showed that the fish scale gelatin had characteristic absorption peaks(amide A,amide Ⅰ,amide Ⅱ,and amide Ⅲ),with the wavenumber of amide A first increasing and then decreasing.The scanning electron microscopy results showed that the tightness of the porous grid structure of the fish scale gelatin decreased.These findings provide a theoretical basis for the industrialization of mullet scale gelatin.关键词
乌鱼/鱼鳞明胶/提取温度/功能性质/结构特性Key words
mullet/fish scale gelation/extraction temperature/functional properties/structural characteristics分类
轻工纺织引用本文复制引用
黄丽金,沙小梅,闻怡凡,罗美玲,乔娟娟,蒋文丽,谢欢,舒圣,方婷,涂宗财..提取温度对乌鱼鱼鳞明胶功能性质和结构特性的影响[J].食品工业科技,2024,45(9):83-90,8.基金项目
国家重点研发计划子课题(2022YFD2100905) （2022YFD2100905）
国家现代农业产业技术体系资助(CARS-45) （CARS-45）
国家自然科学基金(32160576、32302147) （32160576、32302147）
江西省自然科学基金资助项目(20224BAB205045). （20224BAB205045）
