各种改性方法对鱼明胶胶凝、流变性能及机制的比较研究。

Comparative investigations of various modification methods on the gelling, rheological properties and mechanism of fish gelatin.

机构信息

College of Food and Pharmaceutical Science, Ningbo University, Ningbo, Zhejiang, China.

College of Food and Pharmaceutical Science, Ningbo University, Ningbo, Zhejiang, China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China.

出版信息

Food Chem. 2023 Nov 15;426:136632. doi: 10.1016/j.foodchem.2023.136632. Epub 2023 Jun 14.

DOI:10.1016/j.foodchem.2023.136632

PMID:37336099

Abstract

In this study, κ-carrageenan(κC) and Transglutaminase (TG) were used to modify fish gelatin (FG). Three types of modified gelatin groups FG-κC, FG-TG and FG-κC-TG were prepared. The results showed that the gel strength and textural properties of FG gels were greatly enhanced by κC modification and κC-TG complex modification, whilst pure TG modification weakened the gelling properties. And the pure 0.1 % κC modified FG had the highest gel strength and hardness, respectively. Rheological behavior showed that the complex modified FG samples had the highest viscosity, gelling points, melting points and G'∞. Fourier infrared spectra and LF-NMR analysis showed that κC and κC-TG modification respectively improved the contents of hydrogen and isopeptide that decreased the water mobility but stabilized the helical structure of gelatin gels. Fluorescence intensity showed that three types of modification decreased fluorescence intensity. While, the formation of aggregates and denser gel networks decreased in vitro digestibility of FG.

摘要

在这项研究中，κ-卡拉胶（κC）和转谷氨酰胺酶（TG）被用于修饰鱼明胶（FG）。制备了三种类型的改性明胶组 FG-κC、FG-TG 和 FG-κC-TG。结果表明，κC 修饰和 κC-TG 复合修饰极大地增强了 FG 凝胶的凝胶强度和质构特性，而纯 TG 修饰则削弱了凝胶特性。并且纯 0.1%κC 修饰的 FG 具有最高的凝胶强度和硬度。流变行为表明，复合改性 FG 样品具有最高的粘度、胶凝点、熔点和 G'∞。傅里叶红外光谱和 LF-NMR 分析表明，κC 和 κC-TG 修饰分别提高了氢和异肽的含量，降低了水的流动性，但稳定了明胶凝胶的螺旋结构。荧光强度表明，三种修饰方式均降低了荧光强度。而，聚集和更密集的凝胶网络的形成降低了 FG 的体外消化率。