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食品与发酵工业  2019, Vol. 45 Issue (10): 54-59    DOI: 10.13995/j.cnki.11-1802/ts.018888
  研究报告 本期目录 | 过刊浏览 | 高级检索 |
山梨糖醇对兔皮明胶理化特性的影响
李晓艺1, 王宏艳2, 马良1,3, 戴宏杰1, 余永1, 张宇昊1,3*
1(西南大学 食品科学学院,重庆,400715)
2(河北金融学院,河北 保定,071051)
3(西南大学,国家食品科学与工程实验教学中心,重庆,400715)
Effects of sorbitol on physiochemical characteristics of rabbit skin gelatin
LI Xiaoyi1, WANG Hongyan2, MA Liang1,3, DAI Hongjie1, YU Yong1, ZHANG Yuhao1,3*
1(College of Food Science, Southwest University, Chongqing 400715, China)
2(Hebei Finance University, Baoding 071051, China)
3(National Food Science and Engineering Experimental Teaching Center, Southwest University, Chongqing 400715, China)
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摘要 主要研究了不同质量浓度山梨糖醇的添加对明胶凝胶特性及结构的影响,结果表明,山梨糖醇的添加可以显著增加明胶凝胶强度,但当山梨糖醇质量浓度高于50 g/L时,体系凝胶强度开始呈现下降趋势;流变学和差式扫描量热分析结果均显示,山梨糖醇的添加可提高明胶的热稳定性,凝胶-溶胶转变温度显著升高。红外扫描结果表明,明胶与山梨糖醇之间主要通过氢键产生相互作用,山梨糖醇的添加促进了明胶分子结构的展开。圆二色谱结果说明山梨糖醇的存在使明胶分子链间交联点增加,恢复三螺旋结构的能力增强,且当山梨糖醇质量浓度为50 g/L时效果最明显,解释凝胶强度的变化原因。实际生产中,适量添加山梨糖醇可改善明胶的凝胶特性,扩大其应用范围。
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李晓艺
王宏艳
马良
戴宏杰
余永
张宇昊
关键词:  兔皮明胶  山梨糖醇  理化特性    
Abstract: The effects of different concentrations of sorbitol on gel properties and structure of rabbit skin gelatin were studied. The results showed that sorbitol could significantly increase the gel strength of the gelatin. However, when the concentration of sorbitol was higher than 50 g/L, the gel strength of the system began to decrease. The results of rheology and differential scanning calorimetry showed that sorbitol could improve the thermal stability of the gelatin, and the gel-sol transition temperature increased significantly. Infrared scanning showed that the interactions between the gelatin and sorbitol were mainly by hydrogen bonding. Sorbitol promoted the molecular structure of gelatin unfolding. Circular dichroism showed that sorbitol increased the cross-linking points between the gelatin chains and enhanced its ability to recover the tri-helix structure. These effects were the most significant with 50 g/L sorbitol and therefore explained the changes in gel strength. During actual production, adding suitable amount of sorbitol can enhance the gel property of gelatin and expand its application range.
Key words:  rabbit skin gelatin    sorbitol    physical and chemical properties
收稿日期:  2018-09-25                出版日期:  2019-05-25      发布日期:  2019-06-17      期的出版日期:  2019-05-25
基金资助: “十三五”国家重点研发计划重点专项(2016YFD040 0200);国家自然科学基金面上项目(31671881);重庆市基础科学与前沿技术研究项目(cstc2015jcyjBX0116,cstc2018jcyj A0939)
作者简介:  硕士研究生(张宇昊教授为通讯作者,E-mail:zhy 1203@163.com)。
引用本文:    
李晓艺,王宏艳,马良,等. 山梨糖醇对兔皮明胶理化特性的影响[J]. 食品与发酵工业, 2019, 45(10): 54-59.
LI Xiaoyi,WANG Hongyan,MA Liang,et al. Effects of sorbitol on physiochemical characteristics of rabbit skin gelatin[J]. Food and Fermentation Industries, 2019, 45(10): 54-59.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.018888  或          http://sf1970.cnif.cn/CN/Y2019/V45/I10/54
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