动态高压微射流技术超微细化鲢鱼鱼骨
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摘要
采取动态高压微射流(dynamic high pressure microfluidization,DHPM)不同压力(0～120 MPa)和次数(0～7次)对鲢鱼鱼骨进行处理,以鱼骨粒度分布、微观结构、表面疏水性、游离氨基含量、钙离子溶出量为评价指标,研究了DHPM处理对鲢鱼鱼骨超微细化效果的影响。结果表明,随着DHPM处理压力的增大和次数的增多,鱼骨的粒径明显降低;其表面形貌发生改变,片状结构被破坏形成小颗粒,而后出现凝聚现象; DHPM处理能有效地改变鱼骨表面疏水性和钙离子含量;经DHPM不同压力和次数处理后,鱼骨游离氨基含量均有所降低。这可为DHPM对鱼骨改性利用提供一定的理论参考。
The silver carp( Hypophthalmichthys molitrix) bone was treated by dynamic high pressure microfluidization( DHPM) with various pressures( 0-120 MPa) and times( 0-7 times). The effect of DHPM treatment on ultramicro-pulverization of fish bone was evaluated by particle size distribution,microstructure,surface hydrophobicity,free amino content and calcium content in the solution. The results showed that the particle size of fish bone decreased when DHPM pressure increased. DHPM treatment changed the microstructure of fish bone. With DHPM pressure increasing,the sheet and intact fish bone was broken into small granules. However,fish bone exhibited the aggregation phenomenon aftrwards. DHPM treatment changed significantly surface hydrophobicity and calcium content,as well as decreased free amino content of fish bone. It could provide a theoretical reference for utilization and modification of fish bone by DHPM treatment.
The silver carp( Hypophthalmichthys molitrix) bone was treated by dynamic high pressure microfluidization( DHPM) with various pressures( 0-120 MPa) and times( 0-7 times). The effect of DHPM treatment on ultramicro-pulverization of fish bone was evaluated by particle size distribution,microstructure,surface hydrophobicity,free amino content and calcium content in the solution. The results showed that the particle size of fish bone decreased when DHPM pressure increased. DHPM treatment changed the microstructure of fish bone. With DHPM pressure increasing,the sheet and intact fish bone was broken into small granules. However,fish bone exhibited the aggregation phenomenon aftrwards. DHPM treatment changed significantly surface hydrophobicity and calcium content,as well as decreased free amino content of fish bone. It could provide a theoretical reference for utilization and modification of fish bone by DHPM treatment.
引文
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[29] SHEN Lan,TANG Chuan-he. Microfluidization as a potential technique to modify surface properties of soy protein isolate[J]. Food Research International,2012,48(1):108-118.
[30]尹涛.纳米鱼骨的制备、特性表征及其对鱼糜胶凝影响的机制研究[D].武汉:华中农业大学,2015.
[31]涂宗财,余莉,黄小琴.动态高压微射流对牛血清白蛋白糖基化反应的影响[J].食品科学,2015,36(11):17-20.
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[2] DARMANTO Y S,AGUSTINI T W,SWASTAWATI F,et al. The effect of fish bone collagens in improving food quality.[J]. International Food Research Journal,2014,21(3):891-896.
[3] YIN Tao,PARK J W,XIONG Shan-bai. Physicochemical properties of nano fish bone prepared by wet media milling[J]. LWT-Food Science and Technology,2015,64(1):367-373.
[4] ZHANG Jin,YIN Tao,XIONG Shan-bai,et al. Thermal treatments affect breakage kinetics and calcium release of fish bone particles during high-energy wet ball milling[J].Journal of Food Engineering,2016,183:74-80.
[5]余海霞,余娟,黄鹤勇,等.酶法制备(鮟)(鱇)鱼骨超微钙粉的研究[J].水产学报,2012,36(12):1 917-1 923.
[6]沙小梅,郝君晖,涂宗财,等.基于亚临界水技术的鱼骨软化及其在鱼糜中的应用[J].食品与发酵工业,2018,44(2):154-159.
[7]李亚楠,刘红芝,刘丽,等.动态高压微射流处理过程对多糖结构与理化性质的影响研究进展[J].食品科学,2015,36(7):211-215.
[8] KASEMWONG K,RUKTANONCHAI U R,SRINUANCHAI W,et al. Effect of high-pressure microfluidization on the structure of cassava starch granule[J]. StarchStrke,2011,63(3):160-170.
[9] WAN Jie,LIU Cheng-mei,LIU Wei,et al. Optimization of instant edible films based on dietary fiber processed with dynamic high pressure microfluidization for barrier properties and water solubility[J]. LWT-Food Science and Technology,2015,60(1):603-608.
[10] LIU Wei,ZHANG Zhao-qin,LIU Cheng-mei,et al.Effect of molecular patch modification on the stability of dynamic high-pressure microfluidization treated trypsin[J]. Innovative Food Science&Emerging Technologies,2012,16(39):349-354.
[11] RAHAMAN T,VASILJEVIC T,RAMCHANDRAN L.Effect of processing on conformational changes of food proteins related to allergenicity[J]. Trends in Food Science&Technology,2016,49:24-34.
[12] LIU Wei,ZHANG Zhao-Qin,LIU Cheng-Mei,et al. The effect of dynamic high-pressure microfluidization on the activity,stability and conformation of trypsin[J]. Food Chemistry,2010,123(3):616-621.
[13]涂宗财,余莉,尹月斌,等.动态高压微射流对马铃薯直链淀粉性质和结构的影响[J].食品与发酵工业,2014,40(3):46-51.
[14] CHEN Jun,LIANG Rui-hong,LIU Wei,et al. Degradation of high-methoxyl pectin by dynamic high pressure microfluidization and its mechanism[J]. Food Hydrocolloids,2012,28(1):121-129.
[15]李亚杰,熊善柏,尹涛,等. 4种骨的纳米化加工及其制品的特性[J].食品科学,2017,38(5):38-44.
[16]刘建华,陈新华,丁玉庭.高温水煮和酸煮对猪骨硬度及化学成分的影响[J].食品科学,2017,38(13):20-25.
[17] XIANG B Y,NGADI M O,OCHOA-MARTINEZ L A,et al. Pulsed electric field-induced structural modification of whey protein isolate[J]. Food&Bioprocess Technology,2011,4(8):1 341-1 348.
[18]郭利萍,周小刚.国标食品中钙含量滴定测定方法的优化[J].食品工业,2012,33(5):130-132.
[19] SERPEN A,GOKMEN V. Evaluation of the Maillard reaction in potato crisps by acrylamide,antioxidant capacity and color[J]. Journal of Food Composition and Analysis,2009,22(6):589-595.
[20] TU Zong-cai,YIN Yue-bin,WANG Hui,et al. Effect of dynamic high-pressure microfluidization on the morphology characteristics and physicochemical properties of maize amylose[J]. Starch-Strke,2013,65(5/6):390-397.
[21] LIU Cheng-mei,ZHONG Jun-zhen,LIU Wei,et al. Relationship between functional properties and aggregation changes of whey protein induced by high pressure microfluidization[J]. Journal of Food Science,2011,76(4):E341-E347.
[22] TU Zong-cai,CHEN Li-li,WANG Hui,et al. Effect of fermentation and dynamic high pressure microfluidization on dietary fibre of soybean residue[J]. Journal of Food science and Technology,2014,51(11):3 285-3 292.
[23]苏佳琪,何晓叶,高彦祥,等.动态高压微射流制备β-乳球蛋白纳米乳液[J].中国酿造,2015,34(10):98-102.
[24]钟俊桢,刘成梅,刘伟,等.动态高压微射流技术对β-乳球蛋白微观结构的影响[J].食品工业科技,2011,32(11):72-74,78.
[25]冯建慧,吴晓洒,蔡路昀,等.鲢鱼鱼皮和鱼骨胶原蛋白的提取及理化性质分析[J].中国食品学报,2017,17(7):102-108.
[26] LIU Guang-xian,TU Zong-cai,WANG Hui,et al. Monitoring of the functional properties and unfolding change of Ovalbumin after DHPM treatment by HDX and FTICR MS:Functionality and unfolding of Oval after DHPM by HDX and FTICR MS[J]. Food Chemistry,2017,227:413-421.
[27]钟俊桢.动态高压微射流技术对乳清蛋白性质和结构的影响[D].南昌:南昌大学,2009.
[28]迟玉杰,李胤楠,赵英.动态高压微射流对蛋清蛋白致敏性及体外消化的影响[J].农业机械学报,2017,48(6):312-318.
[29] SHEN Lan,TANG Chuan-he. Microfluidization as a potential technique to modify surface properties of soy protein isolate[J]. Food Research International,2012,48(1):108-118.
[30]尹涛.纳米鱼骨的制备、特性表征及其对鱼糜胶凝影响的机制研究[D].武汉:华中农业大学,2015.
[31]涂宗财,余莉,黄小琴.动态高压微射流对牛血清白蛋白糖基化反应的影响[J].食品科学,2015,36(11):17-20.
[32]郭丽萍.超高压结合热处理对猪肉蛋白质氧化、结构及特性的影响[D].绵阳:西南科技大学,2016.