为提高鱼皮明胶的凝胶性能,探究了不同质量分数单宁酸、芦丁及二者的氧化态(0%、2%、4%、6%和8%)对马哈鱼鱼皮明胶凝胶强度、色差、微观结构、T2弛豫性质、十二烷基硫酸钠聚丙烯酰胺凝胶电泳(sodium dodecyl sulfate polyacrylamide gel electrophoresis,SDS-PAGE)和红外光谱的影响。结果表明,2%~8%单宁酸和氧化单宁酸可显著提升马哈鱼鱼皮明胶凝胶强度(P<0.05);低剂量芦丁或氧化芦丁(2%~6%)对凝胶强度改善不显著,但添加量为8%时凝胶强度显著提高(P<0.05)。单宁酸或氧化单宁酸、芦丁轻微降低鱼皮胶冻L*值,提高a*和b*值,而氧化芦丁显著降低L*值,提升a*和b*值,颜色改变较显著。扫描电镜结果显示,2种多酚及其氧化态促进马哈鱼皮明胶形成孔洞小、均匀致密的结构。T2弛豫特性分析表明,2种多酚及其氧化态使鱼皮明胶中水分向低弛豫时间偏移,水分流动性降低。SDS-PAGE分析表明,多酚的添加未形成蛋白交联。红外光谱结果显示,2种多酚及其氧化态的介入致使鱼皮明胶酰胺A带向低波数移动。综合分析,添加单宁酸、芦丁及其氧化态可通过增强氢键作用,从而改善马哈鱼鱼皮明胶的凝胶性能。该研究可为马哈鱼皮明胶应用提供参考。
To improve gelling properties of fish skin gelatin, the effects of tannin acid, rutin and two oxidation states (0, 2%, 4%, 6% and 8%) on gelatin strength, color difference, microstructure, T2 relaxation, sodium dodecyl sulfate polyacrylamide gel electrophoresis and infrared spectra of fish skin gelatin were studied. The results showed that 2%-8% tannin acid and oxidized tannin acid could significantly enhance gelatin gel strength (P<0.05) of salmon. Low dose rutin or oxidized rutin (2%-6%) did not significantly improve gel strength, but gel strength increased significantly when the dosage increased to 8% (P<0.05). Tannin acid or oxidized tannin acid and rutin slightly decreased the L* value and increased the a* and b* values of fish skin jelly, while oxidized rutin significantly decreased the L* value and increased the a* and b* values which accompanied with significant color change. Scanning electron microscope (SEM) showed that the two polyphenols and their oxidation state promoted the formation of small pores, uniform and dense structure in the gelatin of salmon skin. T2 relaxation analysis showed that the two polyphenols and their oxidation state made the water in fish skin gelatin shift to low relaxation time, and the water fluidity decreased. Sodium dodecyl sulfate polyacrylamide gel electrophoresis analysis showed that the addition of polyphenols did not form protein cross-linking. The infrared spectrum showed that the band of gelatin amide A in fish skin shifted to low wavenumber due to the intervention of two kinds of polyphenols and their oxidation state. Comprehensive analysis showed that adding tannin, rutin and its oxidation state could improve the gelling properties of gelatin from salmon by enhancing the hydrogen bonding effect. This study provides a reference for the application of salmon skin gelatin.
[1] PAN J F,LI Q,JIA H,et al.Physiochemical and functional properties of tiger puffer (Takifugu rubripes) skin gelatin as affected by extraction conditions[J].International Journal of Biological Macromolecules,2018,109:1 045-1 053.
[2] LIN L,REGENSTEIN J M,LV S,et al.An overview of gelatin derived from aquatic animals:Properties and modification[J].Trends in Food Science and Technology,2017,68:102-112.
[3] HUANG T,TU Z C,SHANGGUAN X C,et al.Fish gelatin modifications:A comprehensive review[J].Trends in Food Science & Technology,2019,86:260-269.
[4] 刘洋.马哈鱼鱼皮明胶制备与性质表征及其可食用膜的研究[D].大连:大连工业大学,2017.
LIU Y.Preparation and characterization of skin gelatin from chum salmon (Oncorhynchus keta) and its edible film study[D].Dalian:Dalian Polytechnic University,2017.
[5] 尚美君.单宁酸、芦丁对马哈鱼和河鲀鱼鱼皮明胶凝胶特性的改善[D].大连:大连工业大学,2019.
SHANG M J.Improvement of gel properties of chum salmon (Oncorhynchus keta) and puffer fish (Takifugu rubripes) skin gelatin by tannin and rutin[D].Dalian:Dalian Polytechnic University,2019.
[6] GUDMUNDSSON M,HAFSTEINSSON H.Gelatin from cod skins as affected by chemical treatments[J].Journal of Food Science,1997,62(1):37-39.
[7] CHOI S S,REGENSTEIN J M.Physicochemical and sensory characteristics of fish gelatin[J].Journal of Food Science,2000,65(2):194-199.
[8] PAN J F,LIAN H L,JIA H,et al.Ultrasound treatment modified the functional mode of gallic acid on properties of fish myofibrillar protein[J].Food Chemistry,2020,320:126637.
[9] KAEWDANG O,BENJAKUL S.Effect of ethanolic extract of coconut husk on gel properties of gelatin from swim bladder of yellowfin tuna[J].LWT-Food Science and Technology,2015,62(2):955-961.
[10] TEMDEE W,BENJAKUL S.Effect of oxidized kiam wood and cashew bark extracts on gel properties of gelatin from cuttlefish skins[J].Food Bioscience,2014,7:95-104.
[11] DONG X P,LI Y,LI Y,et al.Combination of NMR and MRI techniques for non-invasive assessment of sea cucumber (Stichopus japonicas) tenderization during low-temperature heating process[J].Food Analytical Methods,2017,10(7):2 207-2 216.
[12] LAEMMLI U K.Most commonly used discontinuous buffer system for SDS electrophoresis[J].Nature,1970,227:680-688.
[13] AEWSIRI T,BENJAKUL S,VISESSANGUAN W,et al.Antioxidative activity and emulsifying properties of cuttlefish skin gelatin-tannic acid complex as influenced by types of interaction[J].Innovative Food Science and Emerging Technologies,2010,11(4):712-720.
[14] CAO N,FU Y H,HE J H.Mechanical properties of gelatin films cross-linked,respectively,by ferulic acid and tannin acid[J].Food Hydrocolloids,2007,21(4):575-584.
[15] YAN M Y,LI B F,ZHAO X,et al.Physicochemical properties of gelatin gels from walleye pollock (Theragra chalcogramma) skin cross-linked by gallic acid and rutin[J].Food Hydrocolloids,2011,25(5):907-914.
[16] ARNESEN J A,GILDBERG A.Extraction and characterisation of gelatine from Atlantic salmon (Salmo salar) skin[J].Bioresource Technology,2007,98(1):53-57.
[17] MUYONGA J H,COLE C G B,DUODU K G.Extraction and physico-chemical characterisation of Nile perch (Lates niloticus) skin and bone gelatin[J].Food Hydrocolloids,2004,18(4):581-592.
[18] LEE H Y,HWANG C H,KIM H E,et al.Enhancement of bio-stability and mechanical properties of hyaluronic acid hydrogels by tannic acid treatment[J].Carbohydrate Polymers,2018,186:290-298.
[19] BENJAKUL S,OUNGBHO K,VISESSANGUAN W,et al.Characteristics of gelatin from the skins of bigeye snapper, Priacanthus tayenus and Priacanthus macracanthus[J].Food Chemistry,2009,116(2):445-451.
[20] PAN J F,LIAN H L,JIA H,et al.Dose affected the role of gallic acid on mediating gelling properties of oxidatively stressed Japanese seerfish myofibrillar protein[J].LWT-Food Science and Technology,2020,118:108849.
[21] STRAUSS G,GIBSON S M.Plant phenolics as cross-linkers of gelatin gels and gelatin-based coacervates for use as food ingredients[J].Food Hydrocolloids,2004,18(1):81-89.
[22] MAQSOOD S,BENJAKUL S,SHAHIDI F.Emerging role of phenolic compounds as natural food additives in fish and fish products[J].Critical Reviews in Food Science and Nutrition,2013,53(2):162-179.
[23] YASIN H,BABJI A S,NORRAKIAH A S.Modification of chicken feet gelatin with aqueous sweet basil and lemongrass extract[J].LWT-Food Science and Technology,2017,77:72-79.
[24] ANVARI M,CHUNG D.Dynamic rheological and structural characterization of fish gelatin-Gum arabic coacervate gels cross-linked by tannic acid[J].Food Hydrocolloids,2016,60:516-524.
[25] BANDEKAR J.Amide modes and protein conformation[J].Biochimica et Biophysica Acta,1992,1 120(2):123-143.
[26] 李季衡,李洋,李国英.戊二醛对胶原溶液热稳定性的影响[J].皮革科学与工程,2009,19(1):14-17.
LI J H,LI Y,LI G Y.Thermal properties of collagen cross-linked by glutaraldehyde[J].Leather Science and Engineering,2009,19(1):14-17;26.
[27] 金文刚,郭思琪,肖苗.大鲵皮明胶-茶多酚复合膜液理化性质及功能性研究[J].食品与发酵工业,2019,45(17):85-90.
JIN W G,GUO S Q,XIAO M.Physicochemical and functional properties of Chinese giant salamander skin gelatin-tea polyphenol composite film liquids[J].Food and Fermentation Industries,2019,45(17):85-90.
[28] 刘洋,夏俪宁,贾慧,等.马哈鱼鱼皮明胶提取温度和甘油质量浓度对其成膜特性的影响[J].食品科学,2018,39(7):236-242.
LIU Y,XIA L N,JIA H,et al.Effects of extraction temperature of chum salmon (Oncorhynchus keta) skin gelatin and glycerol content on its film-forming properties[J].Food Science,2018,39(7):236-242.
