Cai Luyun, Feng Jianhui, Peng Xichun, Regenstein Joe M, Li Xiuxia, Li Jianrong, Zhao Wei
College of Food Science and Engineering, Bohai University, Food Safety Key Lab of Liaoning Province, National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, 121013 China.
Department of Food Science and Engineering, College of Science and Engineering, Jinan University, Guangzhou, 510632 China.
J Food Sci Technol. 2016 Dec;53(12):4224-4233. doi: 10.1007/s13197-016-2416-4. Epub 2016 Dec 5.
The physicochemical properties and nanostructure of mixtures of egg albumen protein (EAP) and gelatin from under-utilised grass carp () skins were studied. The gelatin with 1% EAP had an acceptable gel strength. The addition of 5% EAP significantly increased the melting and gelling temperatures of gelatin gels. Additionally, the colour turned white and the crystallinity was higher in gelatin gels with gradient concentrations of EAP (1, 3, and 5%). Gelatin with 5% EAP had the highest G' values while gelatin with 1% EAP had the lowest G' values. Atomic force microscopy showed the heterogeneous nanostructure of fish gelatin, and a simple coacervate with a homogeneous distribution was only observed with the addition of 1% EAP, indicating interaction between gelatin and EAP. These results showed that EAP effect fish gelatin's physicochemical and nanostructure properties and has potential applications in foods and pharmaceuticals.
研究了蛋清蛋白（EAP）与未充分利用的草鱼皮明胶混合物的物理化学性质和纳米结构。含1%EAP的明胶具有可接受的凝胶强度。添加5%EAP显著提高了明胶凝胶的熔化温度和胶凝温度。此外，随着EAP浓度梯度（1%、3%和5%）的增加，明胶凝胶的颜色变白且结晶度更高。含5%EAP的明胶具有最高的G'值，而含1%EAP的明胶具有最低的G'值。原子力显微镜显示了鱼明胶的异质纳米结构，仅在添加1%EAP时观察到具有均匀分布的简单凝聚层，表明明胶与EAP之间存在相互作用。这些结果表明，EAP会影响鱼明胶的物理化学和纳米结构性质，在食品和制药领域具有潜在应用。
