研究了酶法制备的草鱼鱼鳞明胶的理化性质,并将其与哺乳动物明胶的性质作了比较。研究发现,草鱼鱼鳞明胶中富含甘氨酸、脯氨酸、羟脯氨酸和丙氨酸,而亚氨基酸、总疏水性氨基酸的含量以及平均疏水性值要小于哺乳动物明胶;分子质量分布主要以α组分和β组分为主,占明胶分子总量的88%;胶凝温度和熔化温度分别为20.8℃和26.9℃,低于哺乳动物明胶;特性黏度约为0.73;表面疏水性指数为259.59,有较好的乳化性和起泡性。此外发现,明胶的高凝胶强度和胶凝速度主要取决于明胶(α+β)组分的含量,而明胶胶凝和熔化温度则主要取决于亚氨基酸的含量,不同来源明胶的特性黏度η仅与其α组分(α1+α2)的含量存在线性相关。

Physical and chemical properties of gelatin extracted from grass carp fish scales were determined,and the comparative study between the properties of fish scale gelatin and mammalian gelatin were also analyzed.The results indicated that amino acid composition of grass carp fish scales gelatin were rich in praline,hydroproline,glycine and alanine,but the contents of amino acids and hydrophobic acids were lower compared with the mammal gelatin.The α and β-component(α-chain and α-chain dimers) contributed the most of the total molecular weight of the gelatin,which was about 88%.The gelling point and the melting point were 20.8℃ and 26.9℃,lower than the mammal gelatin.The intrinsic viscosity and the surface hydrophobic index(S0) were 0.73 and 259.59,respectively.The high gel strength and speed of the gelatin formation had a good relationship with α and β-components.The gel point and the melting point were associated with the content of amino acids.The liner relationship was existed between the intrinsic viscosity and the α-component(α1+α2) of the gelatin from different resources.