食品与发酵工业 >

2021 , Vol. 47 >Issue 17: 140 - 147

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027051

研究报告

不同离子多糖对鱼明胶凝胶特性和结构的影响

  • 鲁金佩 ,
  • 丁可盈 ,
  • 郭雯雯 ,
  • 马瑙 ,
  • 楼乔明 ,
  • 杨文鸽 ,
  • 黄涛
展开
  • (宁波大学 食品与药学学院,浙江 宁波,315832)
硕士研究生(黄涛讲师为通讯作者,E-mail: huangtao@nbu.edu.cn)

收稿日期: 2021-03-03

  修回日期: 2021-03-24

  网络出版日期: 2021-09-27

基金资助

国家自然科学基金项目(31901616);宁波市基金(2019A610434,202003N4126);浙江省基础公益研究计划(LGN21C200008)

收起

Effects of different ionic polysaccharides on the gel and structural properties of fish gelatin

  • LU Jinpei ,
  • DING Keying ,
  • GUO Wenwen ,
  • MA Nao ,
  • LOU Qiaoming ,
  • YANG Wenge ,
  • HUANG Tao
Expand
  • (School of Food and Pharmaceutical Sciences,Ningbo University,Ningbo 315832,China)

Received date: 2021-03-03

  Revised date: 2021-03-24

  Online published: 2021-09-27

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摘要

为了探究不同种类的离子多糖和多糖含量对鱼明胶(fish gelatin,FG)的凝胶特性及其结构的影响,通过在FG溶液中添加不同含量的3种离子多糖得到FG-多糖复合体,运用质构仪、流变仪、傅里叶变换红外光谱(Fourier transform infrared spectroscopy,FTIR)和环境扫描电子显微镜(environmental scanning electron microscope,ESEM)研究不同种类的离子多糖和多糖含量对FG凝胶特性、流变学特性和结构的影响。结果表明,一定含量的阿拉伯胶(arabic gum,AG)、黄原胶(xanthan gum,XG)和κ-卡拉胶(κ-carrageenan,κC)对FG的凝胶强度、硬度、凝胶点、溶胶点和表观黏度有积极的改善作用,但是高含量的AG和XG会降低FG的凝胶强度和硬度。FTIR分析表明,AG、κC和XG增大了FG的酰胺A的波长,降低酰胺Ⅲ的波长,但是对酰胺I和II的波长影响不大。ESEM结果表明,AG、κC和XG能有效改善复合胶体凝胶网络结构,其中FG-κC复合胶体的网络结构更加致密。该研究为开发高品质的鱼明胶提供了技术指导和理论依据。

关键词： 鱼明胶; 多糖; 凝胶特性; 流变学特性

本文引用格式

鲁金佩 , 丁可盈 , 郭雯雯 , 马瑙 , 楼乔明 , 杨文鸽 , 黄涛 . 不同离子多糖对鱼明胶凝胶特性和结构的影响[J]. 食品与发酵工业, 2021 , 47(17) : 140 -147 . DOI: 10.13995/j.cnki.11-1802/ts.027051

Abstract

To investigate the effects of different kinds and concentrations of ionic polysaccharides (AP) on the gelatin and structural properties of fish gelatin (FG), the FG-AP complex was obtained by adding three kinds of AP at different concentrations into FG solution. The effects of different kinds and concentration of AP on the gel properties, rheological properties and structure of FG were studied by using a texture analyzer, rheometer, Fourier transform infrared spectroscopy (FTIR) and environmental scanning electron microscopy (ESEM) respectively. The results showed that a certain concentration of gum Arabic (AG), xanthan gum (XG) and κ-carrageenan (κC) had positive roles in improving gel strength, hardness, gelation and melting points and apparent viscosity of FG. However, the high concentration of AG and XG could reduce FG gel strength and hardness. Moreover, FTIR analysis indicated that the AG, κC and XG increased the wavelength of amide A and decreased the wavelength of amide Ⅲ, but had little influence on the wavelength of amide I and II. In addition, ESEM showed that the AG, κC and XG could effectively improve composite colloidal gel network structure, and the network structure of FG-κC composite gel was more compact. This study provides technical guidance and a theoretical basis for the development of high-quality FG.

Key words： fish gelatin; polysaccharides; gel characteristics; rheological properties

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