混合比例和pH值对由鲢鱼鱼糜和皮明胶制备的可食用复合膜物理性能的影响。
Effect of blend ratio and pH on the physical properties of edible composite films prepared from silver carp surimi and skin gelatin.
作者信息
Tao Zhong, Weng Wu-Yin, Cao Min-Jie, Liu Guang-Ming, Su Wen-Jin, Osako Kazufumi, Tanaka Munehiko
机构信息
College of Biological Engineering, Jimei University, Xiamen, 361021 China.
Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, 108-8477 Japan.
出版信息
J Food Sci Technol. 2015 Mar;52(3):1618-25. doi: 10.1007/s13197-013-1186-5. Epub 2013 Oct 10.
The effect of blend ratio and pH on the physical properties of surimi-gelatin composite films was investigated. Tensile strength (TS), film water solubility and soluble proteins of composite films increased with the increasing proportion of gelatin, while elongation at break (EAB) decreased. The TS of neutral films with the same ratio of surimi and gelatin were lowest, while increased at acidic or alkaline conditions. Similar tendency was also found in protein solubility and surface hydrophobicity of the film-forming solutions. On the other hand, the film water solubility and soluble proteins of neutral composite films were higher than those of acidic and alkaline films. Furthermore, it was revealed that the dissolved surimi and gelatin proteins could form strong composite films, which were insoluble in water. These results suggested that dissolved proteins were mainly involved in the formation of surimi-gelatin composite films.
研究了混合比例和pH值对鱼糜-明胶复合膜物理性能的影响。复合膜的拉伸强度（TS）、膜水溶性和可溶性蛋白质随明胶比例的增加而增加，而断裂伸长率（EAB）则降低。鱼糜与明胶比例相同的中性膜的TS最低，而在酸性或碱性条件下增加。在成膜溶液的蛋白质溶解度和表面疏水性方面也发现了类似的趋势。另一方面，中性复合膜的膜水溶性和可溶性蛋白质高于酸性和碱性膜。此外，研究表明，溶解的鱼糜和明胶蛋白质可以形成不溶于水的强复合膜。这些结果表明，溶解的蛋白质主要参与鱼糜-明胶复合膜的形成。
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