Medical Food Laboratory, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Institute for Pediatric Research, Xinhua Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, 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 of Ministry of Agriculture and Rural Affairs, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China.
Medical Food Laboratory, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Institute for Pediatric Research, Xinhua Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China.
Int J Biol Macromol. 2024 Oct;278(Pt 4):135040. doi: 10.1016/j.ijbiomac.2024.135040. Epub 2024 Aug 23.
Herein, the effects of the extraction temperatures (45, 55, 65, 75, and 85 °C) on the protein contents, gelatin purities, physicochemical properties, and functional properties of tilapia scale gelatins were studied. Among these temperatures, 65 °C was the best extraction temperature to obtain good production yield (16.0 % ± 0.3 %), good protein contents (excellent total amino acid composition of 94.20 ± 0.76 g/100 g of gelatin, the highest hydrophobic amino acids percentage of 32.68 ± 0.24 g/100 g of gelatin), appropriate ATR-FTIR spectra peaks (Amides A, B, I, II, and III), high β-sheet percentage (38.2 % ± 1.3 %), the highest purity of the gelatin structures (280, 140, and 125 kDa), the lowest nanoparticle sizes in atomic force microscopy results, the highest water-holding capacity (25.3 % ± 0.9 %), the highest fat-binding capacity (16.9 % ± 0.1 %), high foaming properties (foaming capacity of 151.7 % ± 7.6 % and foaming stability of 145.8 % ± 6.3 %), the lowest interfacial tension (2.1 ± 0.2 mN/m), the lowest emulsifying activity index (16.5 % ± 0.9 %), the highest emulsifying stability index (88.9 % ± 5.1 %), highest emulsion viscosity (1462 ± 17 mPa·s at the rotary speed of 6 rpm), the lowest initial droplet sizes, and lowest emulsion creaming index (6.9 % ± 0.7 %). This work provided a useful guide to choosing extraction temperature for gelatin extraction and a useful theory on the relationship between compositions and properties of a protein sample.
在此，研究了提取温度（45、55、65、75 和 85°C）对罗非鱼鳞片明胶的蛋白质含量、明胶纯度、理化性质和功能性质的影响。在这些温度中，65°C 是获得良好生产收率（16.0%±0.3%）、良好蛋白质含量（极好的总氨基酸组成 94.20±0.76g/100g 明胶，最高疏水性氨基酸比例 32.68±0.24g/100g 明胶）、适当的 ATR-FTIR 光谱峰（酰胺 A、B、I、II 和 III）、高β-折叠比例（38.2%±1.3%）、明胶结构最高纯度（280、140 和 125kDa）、原子力显微镜结果中最低的纳米颗粒尺寸、最高的持水能力（25.3%±0.9%）、最高的脂肪结合能力（16.9%±0.1%）、高发泡性能（发泡能力 151.7%±7.6%和发泡稳定性 145.8%±6.3%）、最低的界面张力（2.1±0.2mN/m）、最低的乳化活性指数（16.5%±0.9%）、最高的乳化稳定性指数（88.9%±5.1%）、最高的乳液粘度（6rpm 时为 1462±17mPa·s）、最低的初始液滴尺寸和最低的乳液增稠指数（6.9%±0.7%）。这项工作为选择明胶提取的提取温度提供了有用的指导，并为蛋白质样品的组成与性质之间的关系提供了有用的理论。
