摘要
以真鳕鱼皮为原料,探讨不同预处理对鱼皮明胶得率、凝胶强度及分子量分布的影响。结果表明,盐酸处理或盐酸-氢氧化钠结合处理鱼皮所制备的明胶其得率分别为10.46%和10.68%(以湿鱼皮计),凝胶强度分别为169.6 Bloom g和182.7 Bloom g,超过国家药用明胶和食用明胶的最低凝胶强度标准要求;仅用氢氧化钠处理鱼皮所制备的明胶其得率、凝胶强度分别为8.38%和53.0 Bloom g,只符合国家食用明胶的最低凝胶强度标准要求。SDSPAGE凝胶电泳结果表明:3种方法处理鱼皮所制备的明胶中均含有两条明显的α链,α链含量高的明胶有更好的凝胶强度特性。
Gelatins from the skin of Pacific Cod (Gadusmacrocephalus) pretreated with different methods (NaOH, HCl and NaOH-HCl combining treatment) and extracted with distilled water at 55℃for 5.5 h were characterized. Yields of gelatin from the skin pretreated with NaOH , HCl and NaOH-HCl were 8.38 %, 10.46 %and 10.68% (wet weight basis), respectively. The gel strength of gelatin from skin pretreated with NaOH-HCl (182.7 Bloom g) was higher than that of gelatin from skin pretreated with HCl (169.6 Bloom g), both of them exceeded the minimum gel strength standard of the national medicinal gelatin and edible gelatin . However, the gel strength of gelatin from skin pretreated with NaOH was 53.0 Bloom g, only meeting the national edible gelatin minimum gel strength standards. SDS-PAGE analysis showed that extracted gelatins containedα-1 andα-2 chains as the predominant components and some degradation peptides , and the gelatin with moreα-chains showed better gel strength properties.
出处
《食品研究与开发》
CAS
北大核心
2013年第24期32-35,共4页
Food Research and Development
