Rao Zhixin, Shi Haohao, Wang Jiamei, Xia Guanghua
Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Key Laboratory of Seafood Processing of Haikou, College of Food Science and Technology, Hainan University, Haikou 570228, China.
Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
Foods. 2025 Jun 26;14(13):2256. doi: 10.3390/foods14132256.
In this study, we produced gelatin from Skipjack tuna () bone. We used three heating levels to obtain the gelatin (80 °C, 90 °C, 100 °C), and its physicochemical and gel characteristics were thoroughly examined. The results revealed that the extraction temperature significantly affected the yield, gel strength, amino acid composition, antioxidant activity, and microstructure of the gelatin. Gelatin obtained at 80 °C yielded 6.53% with peak gel strength (59.72 ± 4.67 g), whereas the gelatin extracted at 100 °C had the highest yield (23.24%) but the lowest gel strength (13.71 ± 3.78 g). Fourier transform infrared (FTIR) scans of gelatin derived at different temperature levels showed subtle changes in the amide region, but all the samples presented the characteristic absorption peaks of gelatin. An amino acid analysis showed high glycine (18.51%) and proline (13.45%) contents in the gelatin. Antioxidant tests revealed that gelatin obtained at 80 °C displayed the greatest scavenging effects on DPPH, hydroxyl, and ABTS radicals. Scanning electron microscopy (SEM) revealed that the gelatin made with lower temperatures showed a smoother and tighter microstructure. Rheological analyses revealed that higher extraction temperatures resulted in lower gel temperatures and melting temperatures and weaker gel network stability. The results of this study suggest that lower extraction temperatures are more suitable for the preparation of high-quality skipjack tuna bone gelatin, which gives scientific support for its application in food and medicine.
在本研究中，我们从鲣鱼（）骨中制备了明胶。我们使用了三个加热温度来获取明胶（80℃、90℃、100℃），并对其理化性质和凝胶特性进行了全面检测。结果表明，提取温度显著影响明胶的产率、凝胶强度、氨基酸组成、抗氧化活性和微观结构。80℃获得的明胶产率为6.53%，凝胶强度峰值为（59.72±4.67 g），而100℃提取的明胶产率最高（23.24%），但凝胶强度最低（13.71±3.78 g）。对不同温度水平下获得的明胶进行傅里叶变换红外（FTIR）扫描，结果显示酰胺区域有细微变化，但所有样品均呈现出明胶的特征吸收峰。氨基酸分析表明，明胶中的甘氨酸（18.51%）和脯氨酸（13.45%）含量较高。抗氧化试验表明，80℃获得的明胶对DPPH、羟基和ABTS自由基的清除效果最佳。扫描电子显微镜（SEM）显示，较低温度制备的明胶微观结构更光滑、更紧密。流变学分析表明，较高的提取温度导致较低的凝胶温度和熔化温度以及较弱的凝胶网络稳定性。本研究结果表明，较低的提取温度更适合制备高质量的鲣鱼骨明胶，这为其在食品和医药领域的应用提供了科学依据。
