摘要
以金枪鱼皮为原料,通过酸法、碱法、酶法分别制备了A型、B型和E型鱼明胶,分析了不同条件下制备的鱼明胶性能与结构,并研究了鱼明胶/VE乳液的性能。结果表明,三种方法制备的鱼明胶产率最高可达到40%左右,B型鱼明胶的凝胶强度和粘度远高于A型和E型鱼明胶,最高分别达到1804.8 Bloom g和150.0 mPa·s。DSC结果表明,B型鱼明胶的平均Tu比E型鱼明胶高11.1℃,比A型鱼明胶高4.2℃,B型鱼明胶的热性能最稳定。HPLC结果表明,A型鱼明胶最高载油率为41.7%,B型和E型鱼明胶最高载油率分别为20.9%和19.6%;B型鱼明胶/VE乳液平均粒径高于A型和E型鱼明胶乳液。
Type A,type B and type E fish gelatin were prepared from tuna fish skin by acid,alkali and enzyme method.The properties and structures of fish gelatin prepared under different conditions were analyzed,and the properties of fish gelatin/VE emulsion were also studied.The results showed that the recovery rate of fish gelatin could reach 40%prepared by these three methods.The gel strength and viscosity of type B fish gelatin were much higher than that of type A and E gelatin,the highest value was 1804.8 Bloom g and 150 mPa·s respectively.DSC results show that the average value of Tu of type B fish gelatin was 11.1℃higher than that of type E fish gelatin and 4.2℃higher than that of type A fish gelatin,type B fish gelatin has the most stable thermal properties.As calculated from HPLC results that the highest oil loading rate of type A fish gelatin was 41.7%,and that of type B and E fish gelatin were 20.9%and 19.6%,respectively.The average particle size of type B fish gelatin/VE emulsion was greater than that of type A and E fish gelatin emulsion.
作者
韦俐霞
荀京天
仇丹
姚利辉
蒋志强
李亚
WEI Lixia;XUN Jingtian;QIU Dan;YAO Lihui;JIANG Zhiqiang;LI Ya(School of Materials and Chemical Engineering,Ningbo University of Technology,Ningbo 315211,China)
出处
《宁波工程学院学报》
2022年第2期1-8,共8页
Journal of Ningbo University of Technology
基金
宁波市公益项目(2019C10037,2019C10054)
浙江省教育厅新苗计划(2021R428003)
宁波工程学院奉化研究院科学基金(FHI-019108)。
关键词
鱼明胶
制备
性能
凝胶强度
乳化性
fish gelatin
preparation
property
gel strength
emulsifiability
