Derkach Svetlana R, Voron'ko Nikolay G, Kuchina Yuliya A, Kolotova Daria S
Department of Chemistry, Murmansk State Technical University, 183010 Murmansk, Russia.
Polymers (Basel). 2020 Dec 19;12(12):3051. doi: 10.3390/polym12123051.
This review considers the main properties of fish gelatin that determine its use in food technologies. A comparative analysis of the amino acid composition of gelatin from cold-water and warm-water fish species, in comparison with gelatin from mammals, which is traditionally used in the food industry, is presented. Fish gelatin is characterized by a reduced content of proline and hydroxyproline which are responsible for the formation of collagen-like triple helices. For this reason, fish gelatin gels are less durable and have lower gelation and melting temperatures than mammalian gelatin. These properties impose significant restrictions on the use of fish gelatin in the technology of gelled food as an alternative to porcine and bovine gelatin. This problem can be solved by modifying the functional characteristics of fish gelatin by adding natural ionic polysaccharides, which, under certain conditions, are capable of forming polyelectrolyte complexes with gelatin, creating additional nodes in the spatial network of the gel.
本综述探讨了鱼明胶的主要特性，这些特性决定了其在食品技术中的应用。本文对冷水鱼和温水鱼明胶的氨基酸组成进行了比较分析，并与传统用于食品工业的哺乳动物明胶进行了对比。鱼明胶的特点是脯氨酸和羟脯氨酸含量较低，而这两种氨基酸负责形成类似胶原蛋白的三螺旋结构。因此，鱼明胶凝胶的耐久性较差，其凝胶化和熔化温度也低于哺乳动物明胶。这些特性对鱼明胶在凝胶食品技术中替代猪和牛明胶的应用造成了重大限制。通过添加天然离子多糖来改变鱼明胶的功能特性，可以解决这个问题，在某些条件下，这些多糖能够与明胶形成聚电解质复合物，在凝胶的空间网络中创建额外的节点。
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