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, 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, 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.
Food Chem. 2022 Apr 16;374:131784. doi: 10.1016/j.foodchem.2021.131784. Epub 2021 Dec 7.
Herein, the effects of vacuum freeze-drying treatment of tilapia skin on the properties of skin, the molecular properties of extracted gelatins, and the emulsion stabilization properties of extracted gelatins were studied. The results suggested that all the bound, entrapped, and free water molecules were simultaneously sublimated (quickly at the first 30 min and then slowly) by sublimation in the vacuum freeze-drying process. Long vacuum freeze-drying times (60 and 150 min) decreased the amount of the four bands in SDS-PAGE pattern, increased β-sheet and random coil percentages, and decreased other three secondary structure percentages of extracted gelatins. Finally, vacuum freeze-drying of tilapia skin increased the emulsion stability of fish oil-loaded oil-in-water emulsions. This work provided basic knowledges to illustrate the effect of vacuum freeze-drying of protein-enriched tissues on the molecular and functional properties of extracted proteins. It also provided a potential route to increase the emulsion stabilization ability of proteins.
本研究旨在探讨罗非鱼皮真空冷冻干燥处理对鱼皮性质、提取明胶的分子特性以及提取明胶的乳液稳定性能的影响。结果表明，在真空冷冻干燥过程中，所有结合水、束缚水和自由水都同时升华（在最初的 30 分钟内快速升华，然后缓慢升华）。较长的真空冷冻干燥时间（60 和 150 分钟）降低了 SDS-PAGE 图谱中四条带的数量，增加了β-折叠和无规卷曲的比例，降低了提取明胶的其他三种二级结构的比例。最后，罗非鱼皮的真空冷冻干燥增加了鱼油负载的水包油乳液的乳化稳定性。这项工作提供了基本的知识，说明了富含蛋白质的组织的真空冷冻干燥对提取蛋白质的分子和功能特性的影响。它还为提高蛋白质的乳液稳定能力提供了一种潜在途径。
