四种源自两种淡水鱼皮和两种海水鱼皮的明胶的结构和乳化稳定性比较。
Structural and emulsion stabilization comparison of four gelatins from two freshwater and two marine fish skins.
机构信息
National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China.
National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning Province, China.
出版信息
Food Chem. 2022 Mar 1;371:131129. doi: 10.1016/j.foodchem.2021.131129. Epub 2021 Sep 14.
This study analyzed the structural and emulsion stabilization properties of two freshwater and two marine fish skin gelatins: Chinese longsnout catfish skin gelatin (CLCSG), silver carp skin gelatin (SCSG), salmon skin gelatin (SSG), and Alaska pollack skin gelatin (APSG). Their gel strengths (Bloom values) were: 361 ± 1 (SCSG) > 253 ± 4 (CLCSG) > 69 ± 1 (SSG) > 36 ± 2 (APSG). Higher molecular weights and α/β subunit contents of gelatins might induce higher gel strengths. Both creaming and droplet stability were completely the same to the contents of imino acids, β-sheet percentages, and β-turn percentages, whereas they were completely the opposite to random coil percentages. The emulsion stabilization mechanisms involved an "fish skin source - protein chemical composition - protein secondary structure - protein functional properties - emulsion stability" route. This study provided useful knowledges for gelatin science and for the comprehensive utilization of aquatic by-products in gelatin industry.
本研究分析了两种淡水鱼和两种海鱼鱼皮明胶的结构和乳化稳定性特性
中国长吻鮠鱼皮明胶（CLCSG）、银鱼皮明胶（SCSG）、三文鱼皮明胶（SSG）和阿拉斯加鳕鱼皮明胶（APSG）。它们的凝胶强度（Bloom 值）分别为：361 ± 1（SCSG）>253 ± 4（CLCSG）>69 ± 1（SSG）>36 ± 2（APSG）。明胶的较高分子量和α/β亚基含量可能导致较高的凝胶强度。胶凝和乳滴稳定性完全取决于亚氨基酸、β-折叠百分比和β-转角百分比的含量，而与无规卷曲百分比完全相反。乳液稳定机制涉及“鱼皮来源-蛋白质化学组成-蛋白质二级结构-蛋白质功能特性-乳液稳定性”途径。本研究为明胶科学和明胶工业中水产副产物的综合利用提供了有用的知识。
Zotero 插件