果胶和酶复合改性鱼鳞明胶：流变行为、凝胶性能和纳米结构。
Pectin and enzyme complex modified fish scales gelatin: Rheological behavior, gel properties and nanostructure.
机构信息
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China.
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China; College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.
出版信息
Carbohydr Polym. 2017 Jan 20;156:294-302. doi: 10.1016/j.carbpol.2016.09.040. Epub 2016 Sep 15.
The rheological behavior, gel properties and nanostructure of complex modified fish scales gelatin (FSG) by pectin and microbial transglutaminase (MTGase) were investigated. The findings suggested that MTGase and pectin have positive effect on the gelation point, melting point, apparent viscosity and gel properties of FSG. The highest values of gel strength and melting temperature could be observed at 0.8% (w/v) pectin. Nevertheless, at highest pectin concentration (1.6% w/v), the gel strength and melting temperature of complex modified gelatin gels decreased. Atomic force microscopy (AFM) and scanning electron microscopy (SEM) analysis revealed that MTGase catalyzed cross-links among soluble fish scales gelatin - pectin complexes, which could be responsible for the observed increase in rheological behavior, gel strength and melting temperature of modified complex gels.
研究了果胶和微生物谷氨酰胺转氨酶（MTGase）对复合改性鱼皮明胶（FSG）的流变性、凝胶性能和纳米结构的影响。结果表明，MTGase 和果胶对 FSG 的胶凝点、熔点、表观黏度和凝胶性能有积极影响。在 0.8%（w/v）果胶时，凝胶强度和熔点达到最高值。然而，在最高果胶浓度（1.6% w/v）时，复合改性明胶凝胶的凝胶强度和熔点下降。原子力显微镜（AFM）和扫描电子显微镜（SEM）分析表明，MTGase 催化可溶性鱼皮明胶-果胶复合物之间的交联，这可能是观察到改性复合凝胶的流变行为、凝胶强度和熔点增加的原因。
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