| 采用“梯度升温法”提取鱼鳞明胶及其理化特性的研究 |
| |
| 引用本文： | 吴潇扬,熊善柏,尤娟,刘茹,陈加平,胡杨.采用“梯度升温法”提取鱼鳞明胶及其理化特性的研究[J].现代食品科技,2019,35(2):118-125. |
| |
| 作者姓名： | 吴潇扬 熊善柏 尤娟 刘茹 陈加平 胡杨 |
| |
| 作者单位： | 华中农业大学食品科学技术学院,湖北武汉430070;水产高校健康生产湖南省协同创新中心,湖南常德415000;环境食品学教育部重点实验室,湖北武汉430070;华中农业大学食品科学技术学院,湖北武汉430070;环境食品学教育部重点实验室,湖北武汉430070 |
| |
| 基金项目： | 国家自然科学基金青年基金(21506070)；中央高校基本科研业务费专项基金（2662018JC019）；现代农业产业技术体系专项资金（CARS-45-27） |
| |
| 摘 要： | 以草鱼鳞为原料提取明胶,首先采用单因素试验明确了明胶提取温度为60℃～80℃,时间为6h。在此基础上采用60℃～70℃～80℃三段式加热的梯度升温法提取草鱼鳞明胶,并以恒温提取法(60℃、70℃和80℃)为对照组,对所制备的明胶理化特性进行了比较研究。实验表明,梯度升温法所得明胶相比市售明胶和对照组,含有更多的高分子量组分(130～250ku),使其具有更高的凝胶强度,傅里叶变换红外光谱显示梯度升温法所得明胶具有明胶特有的典型酰胺带,其溶胶-凝胶点和热变性温度居于恒温提取法60℃组和80℃组之间,但提取率和凝胶强度均相对较高,且灰分含量低于0.20%,脂肪含量低于0.60%。综上所述,采用梯度升温法提取明胶兼顾了提取率和明胶品质,具有较好的应用前景。
|
| 关 键 词： | 鱼鳞 梯度升温法 明胶 凝胶强度 理化特性 |
| 收稿时间： | 2018/10/19 0:00:00 |
Study on Fish Scale Gelatin Extracted by Gradient Increasing Temperature and Its Physicochemical Properties |
| |
| WU Xiao-yang,XIONG Shan-bai,YOU Juan,LIU Ru,CHEN Jia-ping and HU Yang.Study on Fish Scale Gelatin Extracted by Gradient Increasing Temperature and Its Physicochemical Properties[J].Modern Food Science & Technology,2019,35(2):118-125. |
| |
| Authors: | WU Xiao-yang XIONG Shan-bai YOU Juan LIU Ru CHEN Jia-ping and HU Yang |
| |
| Affiliation: | (1.College of Food Science and Technology Huazhong Agricultural University, Wuhan 430070, China)(2.Collaborative Innovation Center for Efficient and Fish Production of Fisheries in Hunan Province, Changde 415000, China)(3.College of Food Science and Technology and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China),(1.College of Food Science and Technology Huazhong Agricultural University, Wuhan 430070, China)(2.Collaborative Innovation Center for Efficient and Fish Production of Fisheries in Hunan Province, Changde 415000, China)(3.College of Food Science and Technology and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China),(1.College of Food Science and Technology Huazhong Agricultural University, Wuhan 430070, China)(2.Collaborative Innovation Center for Efficient and Fish Production of Fisheries in Hunan Province, Changde 415000, China)(3.College of Food Science and Technology and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China),(1.College of Food Science and Technology Huazhong Agricultural University, Wuhan 430070, China)(2.Collaborative Innovation Center for Efficient and Fish Production of Fisheries in Hunan Province, Changde 415000, China)(3.College of Food Science and Technology and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China),(1.College of Food Science and Technology Huazhong Agricultural University, Wuhan 430070, China)(3.College of Food Science and Technology and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China) and (1.College of Food Science and Technology Huazhong Agricultural University, Wuhan 430070, China)(2.Collaborative Innovation Center for Efficient and Fish Production of Fisheries in Hunan Province, Changde 415000, China)(3.College of Food Science and Technology and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China) |
| |
| Abstract: | |
| |
| Keywords: | fish scale gradient increasing temperature gelatin gel strength physical and chemical properties |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
| 点击此处可从《现代食品科技》浏览原始摘要信息 |
|
点击此处可从《现代食品科技》下载全文 |
|
