干燥方法对山羊皮明胶特性及凝胶性能的影响
Characteristics and gelling properties of gelatin from goat skin as affected by drying methods.
作者信息
Mad-Ali Sulaiman, Benjakul Soottawat, Prodpran Thummanoon, Maqsood Sajid
机构信息
Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112 Thailand.
Department of Material Product Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112 Thailand.
出版信息
J Food Sci Technol. 2017 May;54(6):1646-1654. doi: 10.1007/s13197-017-2597-5. Epub 2017 Mar 29.
Characteristics and gel properties of spray-dried goat skin gelatin (SDGG) and freeze-dried counterpart (FDGG) were determined, in comparison with commercial bovine gelatin (BG). SDGG gel had the similar gel strength to FDGG gel and their gel strengths were higher than that of BG gel. SDGG gel showed slightly higher and values as well as the higher solution turbidity than those of FDGG. Both SDGG and FDGG solutions could set at room temperature (25-28 °C) within 18.52-19.30 min and showed the gelling and melting temperatures of 25.14-25.23 and 34.09-34.18 °C, respectively. Gels from SDGG and FDGG had the denser structure with smaller voids than that from BG. Therefore, drying methods affected the characteristics and gel properties of gelatin from goat skin to some degree.
测定了喷雾干燥山羊皮明胶（SDGG）和冷冻干燥山羊皮明胶（FDGG）的特性及凝胶性质，并与市售牛明胶（BG）进行比较。SDGG凝胶的凝胶强度与FDGG凝胶相似，且二者的凝胶强度均高于BG凝胶。SDGG凝胶的ΔTanδ和Tanδ值略高，溶液浊度也高于FDGG凝胶。SDGG和FDGG溶液均可在室温（25 - 28°C）下18.52 - 19.30分钟内凝固，凝胶化温度和熔化温度分别为25.14 - 25.23°C和34.09 - 34.18°C。SDGG和FDGG形成的凝胶比BG形成的凝胶结构更致密，孔隙更小。因此，干燥方法在一定程度上影响了山羊皮明胶的特性和凝胶性质。
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