摘要
对明胶传统提取工艺进行改良,在骨素吸水膨胀阶段添加微量H2 O2 并直接加热提取明胶,结果表明,骨素中添加0 2 %的H2 O2 ,明胶的提取率提高近3倍,同时明胶的色泽浅,抗菌性好,但明胶的粘度与凝胶强度有所降低。改良的提取工艺极大地缩短了明胶生产时间,减少能耗。通过氨基酸和粘均分子质量的测定结果表明,由于H2 O2 对芳香族氨基酸的破坏,加速胶原链的断裂解聚,因而使明胶的提取率提高,明胶粘均分子质量略有下降。红外光谱显示,该法提取的明胶不存在螺旋结构。
The effect of H_2O_2 on yield and properties of gelatin extracting from chicken bone was studied. The result showed that the yield of gelatin increased about 3 times if 0 2% peroxide was added in ossein Gelatin has bright color and good antibacterial ability, but lower viscosity and gel strength Improving techniques of gelatin extraction resulted in shortening the processing time and decrease of energy cost Analysis of amino acid and Mη showed that H_2O_2 make collagen disaggregate by destroying aroma amino acids, and make gelatin released and molecular weight decline Analysis of FT-IR showed that gelatin contained no helix structure.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2005年第4期64-68,共5页
Food and Fermentation Industries
