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.
Food Chem. 2018 Apr 25;246:428-436. doi: 10.1016/j.foodchem.2017.12.023. Epub 2017 Dec 7.
Rheological, microstructural and emulsifying properties of fish gelatin phosphorylated using sodium trimetaphosphate (STMP) were studied. Phosphorylation was carried out at 50 °C for 0, 0.5, 1 or 2 h. Rheological behaviors indicated that phosphorylation decreased gelation rate constant (k) and apparent viscosity of gelatin solutions. Phosphorylation time was inversely proportional to tan δ; gelling and melting points of fish gelatin gels; however gel properties could be improved by short time of phosphorylation. Scanning electron microscopy and atomic force microscopy revealed that longer time of phosphorylation resulted in looser gel network with more aggregation. Longer phosphorylation time could stabilize fish gelatin emulsions, and endowed emulsions with smaller particle size and lower coefficient viscosity, but higher ζ-potential values. These results suggested that phosphorylation could be applied to obtain fish gelatin with varying functional properties suitable for numerous industrial applications.
采用三聚磷酸钠（STMP）对鱼明胶进行磷酸化，研究了其流变学、微观结构和乳化性能。在 50°C 下进行磷酸化 0、0.5、1 或 2 小时。流变行为表明，磷酸化降低了明胶溶液的凝胶化速率常数（k）和表观粘度。磷酸化时间与 tan δ 成反比；鱼明胶凝胶的成胶和熔点；然而，通过短时间的磷酸化可以改善凝胶性能。扫描电子显微镜和原子力显微镜显示，更长的磷酸化时间会导致凝胶网络更松散，聚集更多。更长的磷酸化时间可以稳定鱼明胶乳液，并赋予乳液更小的粒径和更低的粘度系数，但更高的 ζ-电位值。这些结果表明，磷酸化可用于获得具有不同功能特性的鱼明胶，适用于众多工业应用。
