微射流-酶处理对罗非鱼皮胶原蛋白结构和理化特性的影响

为了研究微射流-酶复合改性方法对罗非鱼皮胶原蛋白结构及理化性质的影响。本文采用3种蛋白酶分别协同微射流处理鱼皮胶原蛋白,研究不同处理方法对其质构特性、流变特性及微观结构的影响。结果表明:微射流-酶处理的鱼皮胶原蛋白粒径变小,分布更加均匀及黏度上升的特点,微射流-胰蛋白酶和微射流-胃蛋白酶处理的胶原蛋白的网状结构致密均一,凝胶强度、硬度和黏性分别提高75.17%和14.44%,27.26%和77.66%,67.87%和8.90%,但是微射流-木瓜蛋白酶处理的胶原蛋白的网状结构稀疏且分布不均,凝胶强度、硬度和黏性分别降低21.06%,35.96%,28.28%。其中,微射流-胃蛋白酶处理的鱼皮胶原蛋白感官评分最高,具有更容易被人们接受的感官要求。研究结果有利于提升罗非鱼加工副产物的高值化利用水平。

Effect of Microfluidization-enzyme Treatment on Structure and Physicochemical Properties of Collagen from Tilapia Skin

The effect of the enzymatic extraction treatment coupled with microfluidization on structure and physicochemical properties of tilapia skin collagen was investigated. Synergistic modification of three different kinds of enzymes and microfluidization was used in fish skin collagen, and their texture characteristics, rheological properties and microstructure were studied and compared in this study. The results showed that the diameter of collagen particles became smaller and more uniform, and the viscosity increased. The network structure of collagen was densely uniform, the gel strength, hardness, gumminess of collagen were increased by 75.17% and 14.44%, 27.26% and 77.66%, 67.87% and 8.90% after microstructure-Trypsin and microstructure-Pepsin, respectively. The network structure of collagen was loose and non-uniform, the gel strength, hardness, gumminess of collagen were decreased by 21.06%, 35.96%, and 28.28%, respectively. The sensory scores of fish skin collagen of microstructure-Pepsin treatment were highest in the sensory experiment, and more easily accepted by people. The results benefit to the utilization of by-product of Tilapia industry.