食品与发酵工业 >

2022 , Vol. 48 >Issue 21: 341 - 348

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.031116

综述与专题评论

鱼明胶改性技术及其产品在食品包装中应用研究进展

  • 巫丽君 ,
  • 黄邵丰 ,
  • 周涛 ,
  • 丁嘉悦 ,
  • 叶芳婧 ,
  • 陈玉峰 ,
  • 周绪霞 ,
  • 贾世亮
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  • 1(浙江工业大学 食品科学与工程学院,浙江 杭州,310014)
    2(浙江省深蓝渔业资源高效开发利用重点实验室,浙江 杭州,310014)
    3(国家远洋水产品加工技术研发分中心(杭州),浙江 杭州,310014)
硕士研究生(贾世亮讲师为通信作者,E-mail:jiashiliang2011@163.com)

收稿日期: 2022-02-10

  修回日期: 2022-03-23

  网络出版日期: 2022-12-02

基金资助

浙江省大学生科技创新活动计划暨新苗人才计划项目(2021R403036);“十三五”国家重点研发计划重点专项(2019YFD0901600)

收起

Research process on fish gelatin modification technologies and its application in food packaging

  • WU Lijun ,
  • HUANG Shaofeng ,
  • ZHOU Tao ,
  • DING Jiayue ,
  • YE Fangjing ,
  • CHEN Yufeng ,
  • ZHOU Xuxia ,
  • JIA Shiliang
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  • 1(College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China)
    2(Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China)
    3(National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China)

Received date: 2022-02-10

  Revised date: 2022-03-23

  Online published: 2022-12-02

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摘要

鱼明胶是从鱼皮、鱼骨、鱼鳞等鱼类组织中提取出的一种生物高聚物,具有良好的生物相容性和独特的溶胶-凝胶可逆转变特性,是新型食品包装材料的重要原料来源之一,并已逐步在生物医药、食品工业等领域发挥重要作用。与传统的石油基包装材料相比,鱼明胶具有来源丰富、易交联改性、无宗教限制、安全性高等特性,但不同的提取方法、鱼种来源和处理方式对鱼明胶特性影响较大,且天然明胶存在凝胶强度、流变性差等局限性,通常需要通过酸、天然物质、酶等物质的联合改性对其成膜特性进行改善。该文综述了不同来源的鱼明胶特点、改性方法及其在食品包装领域的研究现状,以期为新型食品包装材料的发展提供理论依据。

关键词： 鱼明胶; 改性技术; 食品包装

本文引用格式

巫丽君 , 黄邵丰 , 周涛 , 丁嘉悦 , 叶芳婧 , 陈玉峰 , 周绪霞 , 贾世亮 . 鱼明胶改性技术及其产品在食品包装中应用研究进展[J]. 食品与发酵工业, 2022 , 48(21) : 341 -348 . DOI: 10.13995/j.cnki.11-1802/ts.031116

Abstract

Fish gelatin (FG) is a biopolymer extracted from fish skin, fish bones, fish scales and other fish tissues. It has good biocompatibility and unique sol-gel reversible transformation characteristics. It is a new type of food packaging material. As one of the important sources of raw materials, in recent years, FG has played an important role in the fields of biomedicine and the food industry. Compared with traditional petroleum-based packaging materials, fish gelatin has the characteristics of abundant sources, easy cross-linking modification, no religious restrictions, and high safety. However, natural gelatin also has limitations, such as weak gel strength and poor rheological properties, so its film-forming properties need to be improved through the modification by acids, natural substances, enzymes, and other substances. This paper reviewed the characteristics, modification methods and research progress of fish gelatin from various sources in the field of food packaging to provide a theoretical basis for the development of new food packaging materials.

Key words： fish gelatin; modification technology; food packaging

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