山梨糖醇对兔皮明胶理化特性的影响
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摘要
主要研究了不同质量浓度山梨糖醇的添加对明胶凝胶特性及结构的影响,结果表明,山梨糖醇的添加可以显著增加明胶凝胶强度,但当山梨糖醇质量浓度高于50 g/L时,体系凝胶强度开始呈现下降趋势;流变学和差式扫描量热分析结果均显示,山梨糖醇的添加可提高明胶的热稳定性,凝胶-溶胶转变温度显著升高。红外扫描结果表明,明胶与山梨糖醇之间主要通过氢键产生相互作用,山梨糖醇的添加促进了明胶分子结构的展开。圆二色谱结果说明山梨糖醇的存在使明胶分子链间交联点增加,恢复三螺旋结构的能力增强,且当山梨糖醇质量浓度为50 g/L时效果最明显,解释凝胶强度的变化原因。实际生产中,适量添加山梨糖醇可改善明胶的凝胶特性,扩大其应用范围。
The effects of different concentrations of sorbitol on gel properties and structure of rabbit skin gelatin were studied. The results showed that sorbitol could significantly increase the gel strength of the gelatin. However,when the concentration of sorbitol was higher than 50 g/L,the gel strength of the system began to decrease. The results of rheology and differential scanning calorimetry showed that sorbitol could improve the thermal stability of the gelatin,and the gel-sol transition temperature increased significantly. Infrared scanning showed that the interactions between the gelatin and sorbitol were mainly by hydrogen bonding. Sorbitol promoted the molecular structure of gelatin unfolding. Circular dichroism showed that sorbitol increased the cross-linking points between the gelatin chains and enhanced its ability to recover the tri-helix structure. These effects were the most significant with 50 g/L sorbitol and therefore explained the changes in gel strength. During actual production,adding suitable amount of sorbitol can enhance the gel property of gelatin and expand its application range.
The effects of different concentrations of sorbitol on gel properties and structure of rabbit skin gelatin were studied. The results showed that sorbitol could significantly increase the gel strength of the gelatin. However,when the concentration of sorbitol was higher than 50 g/L,the gel strength of the system began to decrease. The results of rheology and differential scanning calorimetry showed that sorbitol could improve the thermal stability of the gelatin,and the gel-sol transition temperature increased significantly. Infrared scanning showed that the interactions between the gelatin and sorbitol were mainly by hydrogen bonding. Sorbitol promoted the molecular structure of gelatin unfolding. Circular dichroism showed that sorbitol increased the cross-linking points between the gelatin chains and enhanced its ability to recover the tri-helix structure. These effects were the most significant with 50 g/L sorbitol and therefore explained the changes in gel strength. During actual production,adding suitable amount of sorbitol can enhance the gel property of gelatin and expand its application range.
引文
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[3] KUAN Y H,NAFCHI A M,HUDA N,et al. Effects of sugars on the gelation kinetics and texture of duck feet gelatin[J]. Food Hydrocolloids,2016,58:267-275.
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[13]陈丽清.超高压技术制备高品质明胶及其机理研究[D].重庆:西南大学,2013.
[14]周梦柔.猪皮胶原蛋白明胶化过程中的微观结构变化研究及明胶提取率预测模型的构建[D].重庆:西南大学,2014.
[15]于玮,王雪蒙,马良,等.超高压作用时间影响胶原蛋白明胶化的分子机制[J].现代食品科技,2015,31(12):250-255.
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[17] GEKKO K,KOGA S. Increased thermal stability of collagen in the presence of sugars and polyols[J]. The Journal of Biochemistry,1983,94(1):199-205.
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[20] GILSENAN P M,ROSS S B. Rheological characterization of gelatins from mammalian and marine sources[J]. Food Hydrocolloids,2000,14(3):191-195.
[21] HAUG I J,DRAGET K I,SMIDSROD O. Physical behavior of fish gelatine k-carrageenan mixtures[J]. Carbohydrate Polymers,2004,56(1):11-19.
[22]潘杨.鲢鱼鱼鳞明胶的制备及其性质研究[D].无锡:江南大学,2008.
[23] SARBON,MHD N,BADI I,et al. Preparation and characterisation of chicken skin gelatin as an; alternative to mammalian gelatin[J]. Food Hydrocolloids,2013,30(1):143-151.
[24] SAI-UT S,JONGJAREONRAK A,RAWDKUEN S. Reextraction,recovery,and characteristics of skin gelatin from farmed giant catfish[J]. Food and Bioprocess Technology,2012,5(4):1 197-1 205.
[25] ZHANG Q,WANG Q,LV S,et al. Comparison of collagen and gelatin extracted from the skins of Nile tilapia(Oreochromis niloticus)and channel catfish(Ictalurus punctatus)[J]. Food Bioscience,2016,13:41-48.
[26] 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,2002,116(2):445-451.
[27] JENNESS D D,SPRECHER C,JOHNSON W C. Circular dichroism of collagen,gelatin,and poly(proline)II in the vacuum ultraviolet[J]. Biopolymers,1976,15(3):513-521.
[28] URIARTE-MONTOYA,SANTACRUZ-ORTEGA H,CINCO-MOROYOQUI F J,et al. Giant squid skin gelatin:Chemical composition and biophysical characterization[J]. Food Research International,2011,44(10):3 243-3 249.
[2] CHOI Y H,LIM S T,YOO B. Measurement of dynamic rheology during ageing of gelatine-sugar composites[J].International Journal of Food Science and Technology,2004,39(9):935-945.
[3] KUAN Y H,NAFCHI A M,HUDA N,et al. Effects of sugars on the gelation kinetics and texture of duck feet gelatin[J]. Food Hydrocolloids,2016,58:267-275.
[4] GUNASEKARAN S. Thermorheological evaluation of gelation of gelatin with sugar substitutes[J]. LWT-Food Science and Technology,2016,69:570-578.
[5] USHA R,RAMAN S S,SUBRAMANLAN V,et al. Role of polyols(erythritol,xylitol and sorbitol)on the structural stabilization of collagen[J]. Chemical Physics,2006,430(4-6):391-396.
[6] CHANSATTRU W,DECKER E A,MCCLEMENTS D J.Impact of cosolvents(polyols)on globular protein functionality:Ultrasonic velocity,density,surface tension and solubility study[J]. Food Hydrocolloids,2008,22(8):1 475-1 484.
[7]曹飞.山梨糖醇的性质及其工业用途[J].应用化工,1984(3):20-24.
[8] GEKKO K,XUAN L,MAKINO S. Effects of polyols and sugars on the sol-gel transition of gelatin[J]. Journal of the Agricultural Chemical Society of Japan,1992,56(8):1 279-1 284.
[9]王雪蒙,于玮,马良,等.兔皮胶原蛋白的提取及其结构鉴定[J].食品与发酵工业,2016,42(4):209-213.
[10] YU W,WANG X,MA L,et al. Preparation,characterisation and structure of rabbit(Hyla rabbit)skin gelatine[J]. International Journal of Food Science&Technology,2016,51(3):574-580.
[11]杨晖,马良,韩霜,等.甘油添加量对兔皮明胶膜性能与结构的影响[J].食品科学,2016,37(17):14-18.
[12] GB 6783—2013,食品添加剂明胶[S].北京:中国标准出版社,2014.
[13]陈丽清.超高压技术制备高品质明胶及其机理研究[D].重庆:西南大学,2013.
[14]周梦柔.猪皮胶原蛋白明胶化过程中的微观结构变化研究及明胶提取率预测模型的构建[D].重庆:西南大学,2014.
[15]于玮,王雪蒙,马良,等.超高压作用时间影响胶原蛋白明胶化的分子机制[J].现代食品科技,2015,31(12):250-255.
[16] URIARTE M H,SANTACRUZ H,CINCO F J,et al. Giant squid skin gelatin:Chemical composition and biophysical characterization[J]. Food Research International,2011,44(10):3 243-3 249.
[17] GEKKO K,KOGA S. Increased thermal stability of collagen in the presence of sugars and polyols[J]. The Journal of Biochemistry,1983,94(1):199-205.
[18] MIYAWAKI O,NORIMATSU Y,KUMAGAI H,et al.Effect of water potential on sol-gel transition and intermolecular interaction of gelatin near the transition temperature[J]. Biopolymers,2010,70(4):482-491.
[19] CAI L,FENG J,REGENSTEIN J,et al. Confectionery gels:Effects of low calorie sweeteners on the rheological properties and microstructure of fish gelatin[J]. Food Hydrocolloids,2017,67:157-165.
[20] GILSENAN P M,ROSS S B. Rheological characterization of gelatins from mammalian and marine sources[J]. Food Hydrocolloids,2000,14(3):191-195.
[21] HAUG I J,DRAGET K I,SMIDSROD O. Physical behavior of fish gelatine k-carrageenan mixtures[J]. Carbohydrate Polymers,2004,56(1):11-19.
[22]潘杨.鲢鱼鱼鳞明胶的制备及其性质研究[D].无锡:江南大学,2008.
[23] SARBON,MHD N,BADI I,et al. Preparation and characterisation of chicken skin gelatin as an; alternative to mammalian gelatin[J]. Food Hydrocolloids,2013,30(1):143-151.
[24] SAI-UT S,JONGJAREONRAK A,RAWDKUEN S. Reextraction,recovery,and characteristics of skin gelatin from farmed giant catfish[J]. Food and Bioprocess Technology,2012,5(4):1 197-1 205.
[25] ZHANG Q,WANG Q,LV S,et al. Comparison of collagen and gelatin extracted from the skins of Nile tilapia(Oreochromis niloticus)and channel catfish(Ictalurus punctatus)[J]. Food Bioscience,2016,13:41-48.
[26] 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,2002,116(2):445-451.
[27] JENNESS D D,SPRECHER C,JOHNSON W C. Circular dichroism of collagen,gelatin,and poly(proline)II in the vacuum ultraviolet[J]. Biopolymers,1976,15(3):513-521.
[28] URIARTE-MONTOYA,SANTACRUZ-ORTEGA H,CINCO-MOROYOQUI F J,et al. Giant squid skin gelatin:Chemical composition and biophysical characterization[J]. Food Research International,2011,44(10):3 243-3 249.