College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China.
Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, Zhejiang, China.
J Texture Stud. 2023 Feb;54(1):127-135. doi: 10.1111/jtxs.12727. Epub 2022 Oct 9.
The objective of this study was to evaluate the effects of microwave processing technology (MPT, 240-800 W, 1 and 4 min) on the functional and structural properties of fish gelatin (FG). It showed that MPT could increase gel strength and texture properties of FG, especially for 240 W. MPT greatly increased emulsifying activity index (EAI) of FG, but decreased its emulsion stability index (ESI). Rheology results showed that MPT increased viscosity of FG, but decreased gelation times. Intrinsic fluorescence and Fourier transform infrared (FTIR) spectroscopy results indicated that MPT could unfold gelatin, contributing to the formation of H-bonds. Scanning electron microscopy (SEM) analysis revealed that low power and short time of MPT-treated gelatin gels had much more dense and less voids. This work provided guidance for the applications of MPT to improve the functional properties of FG, and the results show that MPT-treated FG can replace mammalian gelatin and meet the religious requirement.
本研究旨在评估微波处理技术（MPT，240-800W，1 至 4 分钟）对鱼明胶（FG）功能和结构特性的影响。结果表明，MPT 可以提高 FG 的凝胶强度和质构特性，尤其是在 240W 时。MPT 极大地提高了 FG 的乳化活性指数（EAI），但降低了其乳化稳定性指数（ESI）。流变学结果表明，MPT 增加了 FG 的粘度，但降低了凝胶时间。内源荧光和傅里叶变换红外（FTIR）光谱结果表明，MPT 可以使明胶展开，有助于形成氢键。扫描电子显微镜（SEM）分析表明，低功率和短时间的 MPT 处理的明胶凝胶具有更密集和更少空隙的结构。这项工作为 MPT 应用于改善 FG 的功能特性提供了指导，结果表明，MPT 处理的 FG 可以替代哺乳动物明胶，并满足宗教要求。
