核农学报2024，Vol.38Issue(11)：2134-2142,9.DOI:10.11869/j.issn.1000-8551.2024.11.2134
马面鱼皮明胶制备及其特性研究
Study on Preparation and Properties of Gelatin from Navodon septentrionalis Fish Skin
摘要
Abstract
To analyze the effects of acid and alkali soaking concentration on the texture properties of fish skin gelatin,Navodon septentrionalis fish skin was used as raw material to prepared Navodon septentrionalis fish skin gelatin(GNS)by the acid-base method.The differences with traditional pork skin gelatin(GPS)in terms of structural composition and properties were compared.The results showed that the acid and alkali concentration had a significant impact on the texture properties of GNS gelatin.When the concentration of sodium hydroxide and acetic acid was 0.1 and 0.15 mol·L-1,respectively,the yield(9.70％),hardness(1.78 N),cohesiveness(0.81),elasticity(3.61 mm),and chewiness(5.17 mJ)of GNS reached optimal values.Amino acid analysis showed that the amino acid composition of gelatins was similar,but the content of sub-amino acids in GNS was 18.99％,slightly lower than that of GPS(23.28％),resulting in slightly poorer texture properties than GPS.The results of Sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE)showed that the molecular weight distribution of GNS gelatin and GPS gelatin was similar.The ultraviolet,infrared and fluorescence spectra of GNS and GPS were similar to those of pig skin gelatin,consistent with the characteristics of type Ⅰ collagen.Gelation experiments showed that transglutaminase(TG)improved the texture properties of GNS.This study lays a foundation for improving the utilization of Navodon septentrionalis skin and preparing high-performance fish skin gelatin.关键词
马面鱼/鱼皮明胶/明胶制备/结构特征/质构特性Key words
Navodon septentrionalis/fish skin gelatin/gelatin preparation/structural characteristics/textural properties引用本文复制引用
毛韶昕,刘合生,曹少谦,杨华,颜金鑫,戚向阳..马面鱼皮明胶制备及其特性研究[J].核农学报,2024,38(11):2134-2142,9.基金项目
浙江省基础公益研究计划项目(LGN22C200003),浙江省一流学科"生物工程"学生创新项目(CX2023010) （LGN22C200003）
