大目金枪鱼皮明胶的理化性质及结构分析
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摘要
以大目金枪鱼皮为原料制备明胶,对所得明胶的凝胶强度、胶凝温度、熔化温度、氨基酸组成、十二烷基硫酸钠-聚丙烯酰氨凝胶电泳(sodium dodecyl sulfate-polyacrylamide gel electrophoresis,SDS-PAGE)、光谱学特性等理化性质及结构特性进行研究,并与猪皮明胶进行比较。结果表明,金枪鱼皮明胶的凝胶强度为403 g,胶凝温度和熔化温度分别为21.5℃和28.8℃,略低于猪皮明胶;氨基酸分析结果表明,金枪鱼皮明胶中亚氨基酸质量分数为19.09%,低于猪皮明胶的22.82%,可以解释金枪鱼皮明胶凝胶特性、胶凝温度和熔化温度低于猪皮明胶的原因。SDS-PAGE电泳结果显示,金枪鱼皮明胶的小分子组分质量分数仅为6.67%,说明预处理及热水提胶过程并没有破坏明胶中亚基的完整性。金枪鱼皮明胶的紫外光谱与红外光谱谱图均与猪皮明胶相似,进一步说明实验所制得的产物为高质量明胶。
In this experiment, physicochemical properties and structural characteristics, including gel strength, gelling and melting points, amino acid composition, sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE) and spectral characteristics of gelatin from bigeye tuna skin were investigated. The gelatin exhibited lower gel strength(403 g) and gelling and melting points(21.5 ℃ and 28.8 ℃) when compared with those of porcine gelatin. The contents of proline and hydroxyproline in the gelatin were 19.09%, which were slightly lower than those in porcine skin gelatin. This can explain why gel strength and gelling and melting points of tuna skin gelatin were lower than those of porcine skin gelatin. The results of SDS-PAGE showed that the content of low molecular weight components in tuna skin gelatin was only 6.67%, which indicated that pretreatment and extraction did not destroy the integrity of subunits in gelatin. The ultraviolet and infrared spectra of tuna skin gelatin were similar to those of porcine skin gelatin, which further indicated that the product obtained in this experiment was high-quality gelatin.
In this experiment, physicochemical properties and structural characteristics, including gel strength, gelling and melting points, amino acid composition, sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE) and spectral characteristics of gelatin from bigeye tuna skin were investigated. The gelatin exhibited lower gel strength(403 g) and gelling and melting points(21.5 ℃ and 28.8 ℃) when compared with those of porcine gelatin. The contents of proline and hydroxyproline in the gelatin were 19.09%, which were slightly lower than those in porcine skin gelatin. This can explain why gel strength and gelling and melting points of tuna skin gelatin were lower than those of porcine skin gelatin. The results of SDS-PAGE showed that the content of low molecular weight components in tuna skin gelatin was only 6.67%, which indicated that pretreatment and extraction did not destroy the integrity of subunits in gelatin. The ultraviolet and infrared spectra of tuna skin gelatin were similar to those of porcine skin gelatin, which further indicated that the product obtained in this experiment was high-quality gelatin.
引文
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[23]王忠稳,汪海波,梁艳萍,等.乌鳢和草鱼鱼皮胶原蛋白的提取与理化性能分析[J].食品科学,2013,34(17):24-27.DOI:10.7506/spkx1002-6630-201317006.
[24]MUYONGA J H,COLE C G B,DUODU K G.Extraction and physico-chemical characterisation of Nile perch(Lates niloticus)skin and bone gelatin[J].Food Hydrocolloids,2004,18(4):581-592.DOI:10.1016/j.foodhyd.2003.08.009.
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[26]LEDWARD D A.Gelation of gelatin[J].Functional Properties of Food Macromolecules,1986:171-201.
[27]NAGARAJAN M,BENJAKUL S,PRODPRAN T,et al.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.DOI:10.1016/j.foodhyd.2012.04.001.
[28]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):117-122.DOI:10.7506/spkx1002-6630-201609022.
[29]CHANDRA M V,SHAMASUNDAR B A.Rheological properties of gelatin prepared from the swim bladders of freshwater fish Catla catla[J].Food Hydrocolloids,2015,48:47-54.DOI:10.1016/j.foodhyd.2015.01.022.
[30]陈小雷.斑点叉尾鮰鱼皮明胶的制备,性质与应用研究[D].合肥:合肥工业大学,2013.
[31]吴林生.猪皮明胶的提取、分离机纯化工艺研究[D].合肥:合肥工业大学,2011.
[2]SEE S F,GHASSEM M,MAMOT S,et al.Effect of different pretreatments on functional properties of African catfish(Clarias gariepinus)skin gelatin[J].Journal of Food Science and Technology,2015,52(2):753-762.DOI:10.1007/s13197-013-1043-6.
[3]KAEWRUANG P,BENJAKUL S,PRODPRAN T,et al.Physicochemical and functional properties of gelatin from the skin of unicorn leatherjacket(Aluterus monoceros)as affected by extraction conditions[J].Food Bioscience,2013,2:1-9.DOI:10.1016/j.fbio.2013.03.002.
[4]ZHOU P,MULVANEY S J,REGENSTEIN J M.Properties of Alaska pollock skin gelatin:a comparison with tilapia and pork skin gelatins[J].Journal of Food Science,2006,71(6):313-321.DOI:10.1111/j.1750-3841.2006.00065.
[5]王珊珊,卢玉坤,杨霞,等.提取温度与提取时间对真鳕鱼骨明胶理化性质的影响[J].食品工业科技,2013,34(13):53-57.DOI:10.13386/j.issn1002-0306.2013.13.030.
[6]HOU P Z,REGENSTEIN J M.Optimization of extraction conditions for pollock skin gelatin[J].Journal of Food Science,2004,69(5):393-398.DOI:10.1111/j.1750-3841.2006.00065.
[7]闵新宇,刘小敏,黄雅钦.三文鱼皮明胶的制备及其性能的研究[J].明胶科学与技术,2013(1):15-22.DOI:10.3969/j.issn.1004-9657.2013.01.003.
[8]曾少葵,刘坤,吴艺堂,等.脱钙罗非鱼鱼鳞明胶提取工艺优化及其理化性质[J].南方水产科学,2013,9(2):38-44.DOI:10.3969/j.issn.2095-0780.2013.02.007.
[9]KASANKALA L M,闫雪,钱和.草鱼鱼皮中明胶提取工艺优化[J].渔业科学进展,2006,27(4):82-89.DOI:10.3969/j.issn.1000-7075.2006.04.015.
[10]ABDELMALEK B E,GóMEZ-ESTACA J,SILAA,et al.Characteristics and functional properties of gelatin extracted from squid(Loligo vulgaris)skin[J].LWT-Food Science and Technology,2016,65:924-931.DOI:10.1016/j.lwt.2015.09.024.
[11]CHO S M,GU Y S,KIM S B.Extracting optimization and physical properties of yellowfin tuna(Thunnus albacares)skin gelatin compared to mammalian gelatins[J].Food Hydrocolloids,2005,19(2):221-229.DOI:10.1016/j.foodhyd.2004.05.005.
[12]KARIM A A,BHAT R.Gelatin alternatives for the food industry:recent developments,challenges and prospects[J].Trends in Food Science&Technology,2008,19(12):644-656.DOI:10.1016/j.tifs.2008.08.001.
[13]HAN Y,BYUN S H,PARK J H,et al.Bioactive properties of enzymatic hydrolysates from abdominal skin gelatin of yellowfin tuna(Thunnus albacares)[J].International Journal of Food Science&Technology,2015,50(9):1996-2003.DOI:10.1111/ijfs.12890.
[14]翟天晨.南太平洋雌性大眼金枪鱼繁殖生物学研究[D].上海:上海海洋大学,2015.
[15]KARAYANNAKIDIS P D,CHATZIANTONIOU S E,ZOTOS A.Effects of selected process parameters on physical and sensorial properties of yellowfin tuna(Thunnus albacares)skin gelatin[J].Journal of Food Process Engineering,2014,37(5):461-473.DOI:10.1111/jfpe.12103.
[16]SHI J,CHEN L,WANG Y,et al.A study of the gel strength change of photogelatin in dependence on their content of a components[J].The Science&Technology of Gelatin,2002,22(1):7-11.
[17]GóMEZ-ESTACA J,MONTERO P,FERNáNDEZ-MARTíN F,et al.Physical and chemical properties of tuna-skin and bovine-hide gelatin films with added aqueous oregano and rosemary extracts[J].Food Hydrocolloids,2009,23(5):1334-1341.DOI:10.1016/j.foodhyd.2008.09.013.
[18]KARIM A A,BHAT R.Fish gelatin:properties,challenges,and prospects as an alternative to mammalian gelatins[J].Food Hydrocolloids,2009,23(3):563-576.DOI:10.1016/j.foodhyd.2008.07.002.
[19]SONGCHOTIKUNPAN P,TATTIYAKUL J,SUPAPHOL P.Extraction and electrospinning of gelatin from fish skin[J].International Journal of Biological Macromolecules,2008,42(3):247-255.DOI:10.1016/j.ijbiomac.2007.11.005.
[20]ARNESEN J A,GILDBERG A.Extraction and characterisation of gelatine from Atlantic salmon(Salmo salar)skin[J].Bioresource Technology,2007,98(1):53-57.DOI:10.1016/j.biortech.2005.11.021.
[21]KARAMAN S,CENGIZ E,KAYACIER A,et al.Exposure to air accelerates the gelation of gelatin:steady and dynamic shear rheological characterization to see the effect of air on the strength of gelatin gel[J].International Journal of Food Properties,2016,19(4):721-730.DOI:10.1080/10942912.2015.1012726.
[22]赵明明.巴沙鱼皮明胶性质及应用研究[D].青岛:中国海洋大学,2012.
[23]王忠稳,汪海波,梁艳萍,等.乌鳢和草鱼鱼皮胶原蛋白的提取与理化性能分析[J].食品科学,2013,34(17):24-27.DOI:10.7506/spkx1002-6630-201317006.
[24]MUYONGA J H,COLE C G B,DUODU K G.Extraction and physico-chemical characterisation of Nile perch(Lates niloticus)skin and bone gelatin[J].Food Hydrocolloids,2004,18(4):581-592.DOI:10.1016/j.foodhyd.2003.08.009.
[25]黄惠君,程晋生.胶原与明胶分子的化学基础和明胶的凝胶化[J].明胶科学与技术,2005,25(2):82-86.DOI:10.3969/j.issn.1004-9657.2005.02.006.
[26]LEDWARD D A.Gelation of gelatin[J].Functional Properties of Food Macromolecules,1986:171-201.
[27]NAGARAJAN M,BENJAKUL S,PRODPRAN T,et al.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.DOI:10.1016/j.foodhyd.2012.04.001.
[28]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):117-122.DOI:10.7506/spkx1002-6630-201609022.
[29]CHANDRA M V,SHAMASUNDAR B A.Rheological properties of gelatin prepared from the swim bladders of freshwater fish Catla catla[J].Food Hydrocolloids,2015,48:47-54.DOI:10.1016/j.foodhyd.2015.01.022.
[30]陈小雷.斑点叉尾鮰鱼皮明胶的制备,性质与应用研究[D].合肥:合肥工业大学,2013.
[31]吴林生.猪皮明胶的提取、分离机纯化工艺研究[D].合肥:合肥工业大学,2011.