斑点叉尾鮰（Ictalurus punctatus）鱼皮明胶的功能特性及应用

The functional properties and application of gelatin derived from the skin of channel catfish (Ictalurus punctatus).

作者信息

Duan Rui, Zhang Junjie, Liu Liping, Cui Wenzhe, Regenstein Joe M

机构信息

College of Marine Life and Fisheries, Huaihai Institute of Technology, 59 Cangwu Road, Haizhou, 222005, China; Jiangsu Key Laboratory of Marine Pharmaceutical Compound Screening, Huaihai Institute of Technology, 59 Cangwu Road, Haizhou, 222005, China.

出版信息

Food Chem. 2018 Jan 15;239:464-469. doi: 10.1016/j.foodchem.2017.06.145. Epub 2017 Jun 28.

DOI:10.1016/j.foodchem.2017.06.145

PMID:28873591

Abstract

The objective of this work was to extract gelatin from skin of channel catfish (Ictalurus punctatus) and to study its functional properties and application in ice-cream and beer. SDS-PAGE patterns showed that channel catfish gelatin (CCG) had more high molecular weight components (β and γ chains) than had calf bone gelatin (CBG). The viscosity of CCG was 42mPa.s at 10°C, which was three times more than that of CBG. Compared to CBG, CCG presented higher emulsion capacity and stability, as well as higher foaming stability. CCG conferred the ice-cream samples and beer with better mouth feel and clarification effect, respectively. The results indicated that CCG had great potential to be utilized in the food industry.

摘要

这项工作的目的是从斑点叉尾鮰鱼皮中提取明胶，并研究其功能特性以及在冰淇淋和啤酒中的应用。SDS - PAGE图谱显示，斑点叉尾鮰鱼明胶（CCG）比小牛骨明胶（CBG）含有更多的高分子量成分（β链和γ链）。CCG在10°C时的粘度为42mPa·s，是CBG的三倍。与CBG相比，CCG具有更高的乳化能力和稳定性，以及更高的泡沫稳定性。CCG分别赋予冰淇淋样品更好的口感和啤酒更好的澄清效果。结果表明，CCG在食品工业中具有巨大的应用潜力。