超声处理对猪皮明胶特性的影响
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摘要
对猪皮明胶溶液进行超声处理,重点研究了超声波预处理对猪皮明胶特性及结构变化的影响。结果表明,在超声功率200～600 W,超声时间1～20 min,超声处理可以改善明胶的凝胶特性和流变学特性,相比而言400 W处理10 min效果最优,说明适度超声处理更利于明胶凝胶和流变学特性的改善。在实验所选超声条件下,所产生的空化效应和机械效应等作用改变了明胶构象,使明胶中N—H参与的氢键有所增加,亚基组分展开,但并未造成明胶亚基组分明显降解,有利于明胶凝胶过程中更多的类三螺旋结构形成。
The porcine skin gelatin solution was processed by ultrasonic treatment,the effects of ultrasonic pretreatment on the characteristics and structural changes of porcine skin gelatin were investigated in focus. The results showed that ultrasonic treatment could improve the gelling and rheological properties of gelatin in the range of ultrasonic power of 200-600 W and ultrasonic time of 1-20 min. Additionally,the effect of ultrasonic treatment at 400 W for 10 min was optimal,indicating that moderate ultrasonic treatment was more suitable for improving the gelling and rheological properties of gelatin. Under selected ultrasonic conditions,the cavitation and mechanical effects produced changed gelatin conformation,which increased the hydrogen bonds involved in N—H in gelatin,and the subunit components unfolded without causing significant degradation of gelatin subunit groups. This was beneficial for forming more triplehelix-like structures during gelatin gelling process.
The porcine skin gelatin solution was processed by ultrasonic treatment,the effects of ultrasonic pretreatment on the characteristics and structural changes of porcine skin gelatin were investigated in focus. The results showed that ultrasonic treatment could improve the gelling and rheological properties of gelatin in the range of ultrasonic power of 200-600 W and ultrasonic time of 1-20 min. Additionally,the effect of ultrasonic treatment at 400 W for 10 min was optimal,indicating that moderate ultrasonic treatment was more suitable for improving the gelling and rheological properties of gelatin. Under selected ultrasonic conditions,the cavitation and mechanical effects produced changed gelatin conformation,which increased the hydrogen bonds involved in N—H in gelatin,and the subunit components unfolded without causing significant degradation of gelatin subunit groups. This was beneficial for forming more triplehelix-like structures during gelatin gelling process.
引文
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[2]黄远芬,王欣,刘宝林.不同处理条件对明胶体系凝胶特性的影响[J].江苏农业学报,2015,31(3):673-678.
[3] ZHENG Liyun,SUN Dawen. Innovative applications of power ultrasound during food freezing processes:A review[J]. Trends in Food Science&Technology,2006,17(1):16-23.
[4] CHEMAT F,ZILL-E-HUMA,KHAN M K. Applications of ultrasound in food technology:Processing,preservation and extraction[J]. Ultrasonics Sonochemistry,2011,18(4):813-835.
[5] SORIA A C,VILLAMIEL M. Effect of ultrasound on the technological properties and bioactivity of food:A review[J]. Trends in Food Science&Technology,2010,21(7):323-331.
[6]胡昊,胡坦,许琦,等.高场强超声波技术在食品蛋白质加工中的应用研究进展[J].食品科学,2015,36(15):260-265.
[7] LUIS B L,RODRIGUES P M A,JAVIER T R,et al. Improving sensory acceptance and physicochemical properties by ultrasound application to restructured cooked ham with salt(Na Cl)reduction[J]. Meat Science,2018,145:55-62.
[8] MADADLOU A,EMAM-DJOMEH Z,MOUSAVI M E,et al.Acid-induced gelation behavior of sonicated casein solutions[J]. Ultrasonics Sonochemistry,2010,17(1):153-158.
[9] ZHANG Qiuting,TU Zongcai,XIAO Hui,et al. Influence of ultrasonic treatment on the structure and emulsifying properties of peanut protein isolate[J]. Food and Bioproducts Processing,2014,92(1):30-37.
[10]贾俊强,马海乐,赵伟睿,等.超声处理对麦胚清蛋白结构和功能性质的影响[J].过程工程学报,2009,9(1):107-112.
[11] ZHANG Yuhao,MA Liang,CAI Luyun,et al. Effect of combined ultrasonic and alkali pretreatment on enzymatic preparation of angiotensin converting enzyme(ACE)inhibitory peptides from native collagenous materials[J].Ultrasonics Sonochemistry,2017,36:88-94.
[12] HU Hao,WU Jiahui,LI-CHAN E C,et al. Effects of ultrasound on structural and physical properties of soy protein isolate(SPI)dispersions[J]. Food Hydrocolloids,2013,30(2):647-655.
[13] ASHOKKUMAR M,LEE J,ZISU B,et al. Hot topic:Sonication increases the heat stability of whey proteins[J].Journal of Dairy Science,2009,92(11):5 353-5 356.
[14] SHAO Junhua,ZOU Yufeng,XU Xinglian,et al. Evaluation of structural changes in raw and heated meat batters prepared with different lipids using Raman spectroscopy[J].Food Research International,2011,44(9):2 955-2 961.
[15] ERELEBI E A,IBANOˇGLU E. Rheological properties of whey protein isolate stabilized emulsions with pectin and guar gum[J]. European Food Research&Technology,2009,229(2):281-286.
[16]常海霞.超声波技术对草鱼肌原纤维蛋白营养和结构性质的影响[D].南昌:南昌大学,2015.
[17] KARKI B,LAMSAL B P,GREWELL D,et al. Functional properties of soy protein isolates produced from ultrasonicated defatted soy flakes[J]. Journal of the American Oil Chemists Society,2009,86(10):1 021-1 028.
[18] MILLS E N,HUANG L,NOEL T R,et al. Formation of thermally induced aggregates of the soya globulin betaconglycinin.[J]. Biochimica Et Biophysica Acta,2001,1547(2):339.
[19] WANG S F,SMITH D M. Dynamic rheological properties and secondary structure of chicken breast myosin as influenced by isothermal heating[J]. Journal of Agricultural and Food Chemistry,1994,42(7):1 434-1 439.
[20] TUNICK M H. Small-strain dynamic rheology of food protein networks[J]. Journal of Agricultural and Food Chemistry,2010,59(5):1 481-1 486.