Wang Yixiao, Zhang Ling, Cao Geng, Li Zhaorui, Du Ming
SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Foods. 2024 Dec 11;13(24):4009. doi: 10.3390/foods13244009.
The effect of tilapia skin gelatin properties on the characteristics of high internal phase emulsions (HIPEs) and the quality of 3D printing remains unidentified. In this work, HIPEs were constructed by gelatin with various properties that were obtained by heat treatment. The results indicated that the gelatin undergoes degradation gradually with an increase in heating intensity. The highest values of intrinsic fluorescence intensity, surface hydrophobicity, and emulsification were obtained when the heating time was 5 h. The gel strength and hardness of gelatin hydrogels were negatively correlated with heat treatment temperature. HIPEs constructed by gelatin extracted at 70 °C demonstrated a suitable material for 3D printing. The storage modulus (G') and viscosity of HIPEs exhibited a similar tendency as the gel strength of gelatin. The microstructure of HIPEs revealed that gelatin established a gel network around oil droplets, and the higher G' of HIPEs corresponded to a more compact network structure. This study elucidated the correlation between the structure and properties of gelatin, offering essential insights for the formulation of HIPEs by natural gelatin, which is suitable for applications across several domains.
罗非鱼皮明胶的性质对高内相乳液（HIPEs）特性及3D打印质量的影响尚不明确。在本研究中，通过热处理获得具有不同性质的明胶来构建HIPEs。结果表明，随着加热强度的增加，明胶逐渐降解。加热时间为5 h时，固有荧光强度、表面疏水性和乳化性达到最高值。明胶水凝胶的凝胶强度和硬度与热处理温度呈负相关。用70℃提取的明胶构建的HIPEs是一种适用于3D打印的材料。HIPEs的储能模量（G'）和粘度与明胶的凝胶强度呈现相似趋势。HIPEs的微观结构表明，明胶在油滴周围形成凝胶网络，HIPEs较高的G'对应更致密的网络结构。本研究阐明了明胶结构与性质之间的相关性，为天然明胶制备HIPEs的配方提供了重要见解，适用于多个领域的应用。
