Fishery Resources, Harvest and Post Harvest Management Div., Central Inst. of Fisheries Education, Versova, Mumbai 400061, India.
J Food Sci. 2011 Aug;76(6):E503-9. doi: 10.1111/j.1750-3841.2011.02266.x. Epub 2011 Jul 5.
Fish gelatin is a potential alternative to mammalian gelatin. However, poor gel strength and low melting point limit its applications. The study was aimed at improving these properties by adding coenhancers in the range obtained from response surface methodology (RSM) by using Box-Behnken design. Three different coenhancers, MgSO₄, sucrose, and transglutaminase were used as the independent variables for improving the gel strength and melting point of gelatin extracted from Tiger-toothed croaker (Otolithes ruber). Addition of coenhancers at different combinations resulted gel strength and melting point in the range of 150.5 to 240.5 g and 19.5 to 22.5 °C, respectively. The optimal concentrations of coenhancers for predicted maximum gel strength (242.8 g) obtained by RSM were 0.23 M MgSO₄, 12.60% sucrose (w/v), and 5.92 mg/g transglutaminase and for predicted maximum melting point (22.57 °C), the values were 0.24 M MgSO₄, 10.44% sucrose (w/v), and 5.72 mg/g transglutaminase. By addition of coenhancers at these optimal concentrations in verification experiments, the gel strength and melting point were improved from 170 to 240.89 g and 20.3 to 22.7 °C, respectively. These experimental values agreed well with the predicted values demonstrating the fitness of the models. Results from the present study clearly revealed that the addition of coenhancers at a particular combination can improve the gel strength and melting point of fish gelatin to enhance its range of applications.
There is a growing interest in the use of fish gelatin as an alternative to mammalian gelatin. However, poor gel strength and low melting point of fish gelatin have limited its commercial applications. The gel strength and melting point of fish gelatin can be increased by incorporation of coenhancers such as magnesium sulphate, sucrose, and transglutaminase. Results of this work help to produce the fish gelatin suitable for wide range of applications in the food industry.
鱼明胶是哺乳动物明胶的潜在替代品。然而，其凝胶强度差和熔点低限制了它的应用。本研究旨在通过响应面法（RSM）获得的范围内添加协同增强剂来改善这些特性，使用 Box-Behnken 设计。三种不同的协同增强剂，硫酸镁、蔗糖和转谷氨酰胺酶，被用作独立变量，以提高从虎齿石首鱼（Otolithes ruber）中提取的明胶的凝胶强度和熔点。不同组合的协同增强剂的添加导致凝胶强度和熔点分别在 150.5 到 240.5 g 和 19.5 到 22.5°C 的范围内。通过 RSM 获得的预测最大凝胶强度（242.8 g）的最佳协同增强剂浓度为 0.23 M 硫酸镁、12.60%蔗糖（w/v）和 5.92 mg/g 转谷氨酰胺酶，而预测最大熔点（22.57°C）的最佳协同增强剂浓度为 0.24 M 硫酸镁、10.44%蔗糖（w/v）和 5.72 mg/g 转谷氨酰胺酶。在验证实验中，通过在这些最佳浓度下添加协同增强剂，凝胶强度和熔点分别从 170 提高到 240.89 g 和 20.3 提高到 22.7°C。这些实验值与预测值吻合良好，证明了模型的拟合度。本研究的结果清楚地表明，在特定组合下添加协同增强剂可以提高鱼明胶的凝胶强度和熔点，从而扩大其应用范围。
使用鱼明胶替代哺乳动物明胶的兴趣日益浓厚。然而，鱼明胶的凝胶强度差和熔点低限制了其在商业上的应用。通过添加协同增强剂，如硫酸镁、蔗糖和转谷氨酰胺酶，可以提高鱼明胶的凝胶强度和熔点。这项工作的结果有助于生产适合食品工业广泛应用的鱼明胶。
