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食品与发酵工业  2021, Vol. 47 Issue (16): 31-39    DOI: 10.13995/j.cnki.11-1802/ts.026536
  研究报告 本期目录 | 过刊浏览 | 高级检索 |
冬夏季节对猪皮制备的明胶凝胶特性和溯源性的影响
沙小梅1, 王光耀1, 胡姿姿1, 胡文芸1, 涂宗财1,2*
1(江西师范大学 国家淡水鱼加工技术研发专业中心和江西省淡水鱼高值化利用工程技术研究中心,江西 南昌,330022)
2(食品科学与技术国家重点实验室(南昌大学),江西 南昌,330047)
The influence of winter and summer on the properties and traceability of gelatin prepared from pigskin
SHA Xiaomei1, WANG Guangyao1, HU Zizi1, HU Wenyun1, TU Zongcai1,2*
1(National R&D Center for Freshwater Fish Processing and Engineering Research Center for Freshwater Fish High-value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang 330022, China)
2(State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China)
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摘要 为探究冬夏两季猪皮提取的明胶在凝胶特性和溯源方面的差异,利用HPLC串联线性离子阱高分辨率质谱技术(linear ion trap/orbitrap high-resolution mass spectrometry,LTQ/Orbitrap MS/MS)、剪切应力流变仪和质构分析仪进行分析。结果显示,夏季猪皮明胶在凝胶强度、胶融温度和胶凝温度上均高于冬季猪皮明胶,说明不同季节猪皮提取的明胶在凝胶特性方面存在差异。同时,HPLC-LTQ/Orbitrap MS/MS分析表明,不同季节的猪皮明胶包含独有的特征多肽,通过与已知的理论序列数据库相对比,分别在冬夏两季猪皮明胶中找到22和36条独有的特征多肽,共有的特征多肽有44条。这44条共有特征多肽具有稳定性,不会随着季节变化而改变,能够作为猪皮明胶溯源的依据,提高猪皮明胶溯源的准确性。
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沙小梅
王光耀
胡姿姿
胡文芸
涂宗财
关键词:  猪皮明胶  季节  溯源性  凝胶特性    
Abstract: HPLC tandem linear ion trap/orbitrap high-resolution mass spectrometry (LTQ/Orbitrap MS/MS), shear stress rheometer and texture analyzer were used to explore the differences in gel properties and traceability of gelatin extracted from pigskin prepared in winter and summer. The results showed that the gel strength, melting temperature and gelation temperature of pigskin gelatin in summer was higher than those of pigskin gelatin in winter which indicating that the gelatin extracted from pigskin had different gel properties in different seasons. At the same time, HPLC-LTQ/Orbitrap MS/MS also showed that pigskin gelatin contained unique characteristic peptides in different seasons. By comparing with known theoretical sequence databases, 36 and 22 unique characteristic peptides were found in summer gelatin and winter gelatin, respectively. Meanwhile, 44 characteristic peptides shared by gelatin in the two seasons were also found. These 44 common characteristic peptides were stable and will not change with season. They could be used as the basis for the traceability of pigskin gelatin and improve the accuracy of pigskin gelatin traceability.
Key words:  pigskin gelatin    season    traceability    gelling properties
收稿日期:  2020-12-23      修回日期:  2021-01-19                发布日期:  2021-09-10      期的出版日期:  2021-08-25
基金资助: 国家自然科学基金地区科学基金项目(31660487;31860428);国家现代农业产业技术体系建设专项基金项目(CARS-45)
作者简介:  博士,副教授(涂宗财教授为通讯作者,E-mail:tuzc_mail@aliyun.com)
引用本文:    
沙小梅,王光耀,胡姿姿,等. 冬夏季节对猪皮制备的明胶凝胶特性和溯源性的影响[J]. 食品与发酵工业, 2021, 47(16): 31-39.
SHA Xiaomei,WANG Guangyao,HU Zizi,et al. The influence of winter and summer on the properties and traceability of gelatin prepared from pigskin[J]. Food and Fermentation Industries, 2021, 47(16): 31-39.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.026536  或          http://sf1970.cnif.cn/CN/Y2021/V47/I16/31
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