采用“梯度升温法”提取鱼鳞明胶及其理化特性的研究
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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。
Gelatin was extracted from grass carp(Ctenopharyngodon idella) scales under the conditions(60 ℃～80 ℃, 6 h) determined by single-factor tests. The physicochemical properties of gelatin extracted by the methods of gradient increasing temperatures(60 ℃～70 ℃～80 ℃)were studied, with gelatin extracted by constant temperature extraction method(60 ℃, 70 ℃ and 80 ℃) and commerical gelatin as control. SDS-PAGE showed that the gelatin obtained by gradient increasing temperature had a higher molecular weight(130～250 ku)and a higher gel strength than the commercial gelatin and the control group. FT-IR spectra showed that the gelatin obtained by the gradient increasing temperature had a typical amide band of gelatin. The sol-gel point and thermal denaturation temperature for the gelatin extracted by gradient increasing temperature were between 60 ℃ and 80 ℃, but the extraction rate and gel strength were relatively high, the ash content was less than 0.20%, and the fat content was less than 0.60%. In summary, the method of gradient increasing temperature can be used to extract gelatin with high extraction rate and good quality, and has a good application prospects.
Gelatin was extracted from grass carp(Ctenopharyngodon idella) scales under the conditions(60 ℃～80 ℃, 6 h) determined by single-factor tests. The physicochemical properties of gelatin extracted by the methods of gradient increasing temperatures(60 ℃～70 ℃～80 ℃)were studied, with gelatin extracted by constant temperature extraction method(60 ℃, 70 ℃ and 80 ℃) and commerical gelatin as control. SDS-PAGE showed that the gelatin obtained by gradient increasing temperature had a higher molecular weight(130～250 ku)and a higher gel strength than the commercial gelatin and the control group. FT-IR spectra showed that the gelatin obtained by the gradient increasing temperature had a typical amide band of gelatin. The sol-gel point and thermal denaturation temperature for the gelatin extracted by gradient increasing temperature were between 60 ℃ and 80 ℃, but the extraction rate and gel strength were relatively high, the ash content was less than 0.20%, and the fat content was less than 0.60%. In summary, the method of gradient increasing temperature can be used to extract gelatin with high extraction rate and good quality, and has a good application prospects.
引文
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[18]Hu Y,Li Z,Gu Z,et al.Modification of collagen for biomedical applications:a review of physical and chemical methods[J].Current Organic Chemistry,2016,20(17):1797-1812
[19]Muyonga J H,Cole C G B,Duodu,K G.Characterisation of acid soluble collagen from skins of young and adult Nile perch(Lates niloticus).Food Chemistry,2004,85(1),81-89
[20]HU Y,LIU L,Gu Z,et al.Modification of collagen with a natural derived cross-linker,alginate dialdehyde[J].Carbohydr Polym,2014,102(102):324-332
[21]Kittiphattanabawon P,Benjakul S,Si-nthusamran S,et al.Gelatin from clown feather backskin:Extraction conditions[J].LWT-Food Science and Technology,2016,66:186-192
[2]胡杨,朱士臣,熊善柏,等.鱼类加工副产物中胶原提取技术与性质分析[J].渔业现代化,2016,43(4):44-50HU Yang,ZHU Shi-chen,XIONG Shan-bai,et al.Extraction and characterization of collagen from different fish processing by-products[J].Fishery Modernization,2016,43(4):44-50
[3]陈世清,李金林,周易,等.甲壳素梯度升温水解制氨基葡萄糖盐酸盐[J].精细与专用化学品,2006,14(23):13-15CHEN Shi-qing,LI Jin-lin,ZHOU Yi,et al.Hydrolysis of chitin to prepare glucosamine hydrochloride via gradient temperature-elevating method[J].Fine and Specialty Chemicals,2006,14(23):13-15
[4]刘晶晶,张盛木,章晋武,等.梯度升温法对超临界CO2萃取蜂胶的影响[J].食品研究与开发,2007,28(1):116-118LIU Jin-jin,ZHANG Sheng-mu,ZHANG Jin-wu,et al.Effects of gradient elevation of temperature on supercritical CO2 extraction of propolis[J].Food Research and Development,2007,28(1):116-118
[5]WEI C B,ZHANG P.Extraction characteristics of anthocyanins from preliminarily-processed products of purple sweet potatoes during the gelatinization process[J].Agricultural Science&Technology,2015,16(5):1084-1087
[6]汲聪玲,陆剑锋,吕顺,等.不同提取温度对白鲢鱼皮明胶理化性质的影响[J].食品科学,2016,37(9):117-122JI Cong-ling,LU Jian-feng,LYU Shun,et al.Effect of extraction temperature on physical and chemical properties of gelatin from silver carp skin[J].Food Science,2016,37(9):117-122
[7]蔡路昀,冯建慧,聂小华,等.草鱼皮明胶-可得然胶共混体系流变特性及作用机理的研究[J].食品工业科技,2017,38(1):49-53,64CAI Lu-yun,FENG Jian-hui,NIE Xiao-hua,et al.Rheological properties and interactional mechanism of grass carp skin gelatin and curdlan co-gels mixed systems[J].Science and Technology of Food Industry,2017,38(1):49-53,64
[8]ZHU S,YUAN Q J,Yin T,et al.Self-assembly of collagen-based biomaterials:Preparation,characterizations and biomedical applications[J].Journal of Materials Chemistry B,2018,6:2650-2676
[9]Veis A.The Macromolecular Chemistry of Gelatin[M].New York:Academic Press,1964:127-132
[10]Nagarajan M,Benjakul S,Prodpran T.Characteristics and functional properties of gelatin from splendid squid(Loligo formosana)skin as affected by extraction temperatures[J].Food Hydrocolloids,2012,29(2):389-397
[11]Schrieber R,Gareis H.From Collagen to Gelatin[M].Gelatin handbook:Theory and Industrial Practice,2007:45-117
[12]Norziah M H,Al-hassan A,Khairulnizam A B,et al.Characterization of fish gelatin from surimi processing wastes:Thermal analysis and effect of transglutaminase on gel properties[J].Food Hydrocolloids,2009,23(6):1610-1616
[13]Pietrucha K.Changes in denaturation and rheological properties of collagen-hyaluronic acid scaffolds as a result of temperature dependencies[J].International Journal of Biological Macromolecules,2005,36(5):299-304
[14]ZHANG Y,LIU W T,LI G Y,et al.Isolation and partial characterization of pepsin-soluble collagen from the skin of grass carp[J].Food Chemistry,2007,103(3):906-912
[15]胡杨,王希搏,熊善柏,等.一种以鱼鳞为原料的多产物联产工艺的建立与优化[J].食品工业科技,2016,37(24):197-202HU Yang,WANG Xi-bo,XIONG Shan-bai,et al.Study on the joint production technology of multi-products from fish scale[J].Science and Technology of Food Industry,2016,37(24):197-202
[16]Muyonga J H,Cole C G B,Duodu K G.Fourier transform infrared(FT-IR)spectroscopic study of acid soluble collagen and gelatin from skins and bones of young and adult nile perch(Lates niloticus)[J].Food Chemistry,2004,86(3):325-332
[17]朱欣星,安然,李昌朋,等.胶原与明胶的结构研究:方法,结果与分析[J].皮革科学与工程,2012,22(5):9-14ZHU Xin-xing,AN Ran,LI Chang-peng,et al.Study on structures of collagen and gelatin:methods,results and analysis[J].Leather Science and Engineering,2012,22(5):9-14
[18]Hu Y,Li Z,Gu Z,et al.Modification of collagen for biomedical applications:a review of physical and chemical methods[J].Current Organic Chemistry,2016,20(17):1797-1812
[19]Muyonga J H,Cole C G B,Duodu,K G.Characterisation of acid soluble collagen from skins of young and adult Nile perch(Lates niloticus).Food Chemistry,2004,85(1),81-89
[20]HU Y,LIU L,Gu Z,et al.Modification of collagen with a natural derived cross-linker,alginate dialdehyde[J].Carbohydr Polym,2014,102(102):324-332
[21]Kittiphattanabawon P,Benjakul S,Si-nthusamran S,et al.Gelatin from clown feather backskin:Extraction conditions[J].LWT-Food Science and Technology,2016,66:186-192