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酶促增强鱼鳞明胶-果胶凝聚层的凝胶动力学及表征

Gelation kinetics and characterization of enzymatically enhanced fish scale gelatin-pectin coacervate.

作者信息

Huang Tao, Tu Zong-Cai, Shangguan Xinchen, Wang Hui, Zhang Nanhai, Zhang Lu, Sha Xiaomei

机构信息

State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China.

College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi, China.

出版信息

J Sci Food Agric. 2018 Feb;98(3):1024-1032. doi: 10.1002/jsfa.8551. Epub 2017 Sep 26.

DOI:10.1002/jsfa.8551
PMID:28718883
Abstract

BACKGROUND

Protein-polysaccharide complex coacervations have been considered extensively for the development of functional foods. The main problem of the complex coacervates is that they are highly unstable under different conditions and that cross-linking is necessary to stabilize them. In this study, the effects of pectin at different concentrations on the gel and structural properties of fish scale gelatin (FSG)-high methoxyl citrus pectin (HMP) coacervate enhanced by microbial transglutaminase (MTGase) were studied.

RESULTS

The gelation rates and gel strength of the MTGase-enhanced FSG-HMP coacervate gels decreased with increasing HMP concentration. However, the enhanced coacervate gels exhibited better thermal behavior and mechanical properties compared with the original gels. Also, TG-P exhibited the highest melting point (27.15 ± 0.12 °C), gelation point (15.65 ± 0.01 °C) and stress (15.36 ± 0.48 kPa) as HMP was 8 g kg . Particle size distribution, fluorescence emission and UV absorbance spectra indicated that MTGase and HMP could make FSG form large aggregates. Moreover, confocal laser scanning microscopy of treated coacervate gels showed a continuous protein phase at low HMP concentrations.

CONCLUSION

FSG and HMP could form soluble coacervate, and MTGase could improve the thermal and mechanical properties of coacervate gels. © 2017 Society of Chemical Industry.

摘要

背景

蛋白质 - 多糖复合凝聚物在功能性食品开发中已得到广泛研究。复合凝聚物的主要问题在于它们在不同条件下高度不稳定,因此需要交联来使其稳定。本研究考察了不同浓度果胶对经微生物转谷氨酰胺酶(MTGase)增强的鱼鳞明胶(FSG) - 高甲氧基柑橘果胶(HMP)凝聚物的凝胶和结构性质的影响。

结果

MTGase增强的FSG - HMP凝聚物凝胶的凝胶化速率和凝胶强度随HMP浓度增加而降低。然而,与原始凝胶相比,增强后的凝聚物凝胶表现出更好的热行为和机械性能。此外,当HMP为8 g/kg时,TG - P的熔点最高(27.15 ± 0.12 °C)、凝胶化点最高(15.65 ± 0.01 °C)且应力最大(15.36 ± 0.48 kPa)。粒度分布、荧光发射和紫外吸收光谱表明,MTGase和HMP可使FSG形成大聚集体。此外,处理后的凝聚物凝胶的共聚焦激光扫描显微镜显示,在低HMP浓度下存在连续的蛋白质相。

结论

FSG和HMP可形成可溶性凝聚物,MTGase可改善凝聚物凝胶的热性能和机械性能。© 2017化学工业协会。

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