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中国精品科技期刊2020
黄丽金,闻怡凡,罗美玲,等. 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):1−8. doi: 10.13386/j.issn1002-0306.2023060092.
引用本文: 黄丽金,闻怡凡,罗美玲,等. 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):1−8. doi: 10.13386/j.issn1002-0306.2023060092.
HUANG Lijin, WEN Yifan, LUO Meiling, et al. Effect of Extraction Temperature on the Functional and Structural Properties of Mullet Scale Gelatin[J]. Science and Technology of Food Industry, 2024, 45(9): 1−8. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023060092.
Citation: HUANG Lijin, WEN Yifan, LUO Meiling, et al. Effect of Extraction Temperature on the Functional and Structural Properties of Mullet Scale Gelatin[J]. Science and Technology of Food Industry, 2024, 45(9): 1−8. (in Chinese with English abstract). 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: 功能性质是衡量鱼明胶品质的重要因素,直接关系着鱼明胶的实际应用范围和价值。为探究提取温度对乌鱼鱼鳞明胶功能性质的影响,本研究以乌鱼鱼鳞为原料,采用热水法提取明胶,考察了不同温度(60、70、80、90、100 ℃)提取对鱼鳞表面形态、鱼鳞明胶得率、功能性质(起泡性、乳化性、凝胶强度、凝胶温度、胶融温度)的影响,并进一步通过SDS-PAGE、傅里叶变换红外光谱、扫描电镜探究鱼鳞明胶的结构特性。结果表明:当提取温度从60 ℃逐步升高到100 ℃,乌鱼鱼鳞表面的破损越来越严重,鱼鳞明胶得率从31.72%增加到50.97%,起泡能力从23.33%提升至73.33%,乳化活性从15.13 m2/g增长到17.27 m2/g,而凝胶强度、凝胶温度、胶融温度则从677.82 g、20.80 ℃、28.70 ℃分别降低至372.91 g、15.80 ℃、23.90 ℃。此外,随着提取温度的提升,电泳图中乌鱼鱼鳞明胶α1α2β链三条特征带逐渐模糊,红外光谱结果表明鱼鳞明胶都具有特征吸收峰(酰胺A、酰胺Ⅰ、酰胺Ⅱ、酰胺Ⅲ)且酰胺A带波数先升高后降低,扫描电镜结果显示鱼鳞明胶多孔网格结构的紧密程度降低。上述研究结果可为乌鱼鱼鳞明胶产业化提供理论依据。

     

    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.

     

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