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

蔡路昀; 冯建慧; 聂小华; 励建荣; 赵崴; 沈琳

doi:10.13386/j.issn1002-0306.2017.01.001

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

渤海大学食品科学与工程学院生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心辽宁省食品安全重点实验室
西南大学食品科学学院
浙江工业大学海洋学院
大连天宝绿色食品有限公司
大连东霖食品股份有限公司

基金项目:

国家自然科学基金(31401478)；国家博士后基金面上项目(2015M570760)；辽宁省科技攻关项目(2015103020)；重庆市博士后特别资助项目(Xm2015021)；

详细信息

作者简介:
蔡路昀(1981-),男,博士,副教授,研究方向:海洋食品化学与功能食品,E-mail:clyun2007@163.com。;

励建荣(1964-),男,博士,教授,主要从事水产品和果蔬贮藏加工及安全方面的研究,E-mail:lijr6491@163.com。;

中图分类号: TS254.1
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出版历程
- 收稿日期: 2016-06-05

Rheological properties and interactional mechanism of grass carp skin gelatin and curdlan co- gels mixed systems

College of Food Science and Engineering of Bohai University,National & Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products
College of Food Science,Southwest University
College of Ocean,Zhejiang University of Technology
Dalian Tianbao Green Foods Co.,Ltd
Dalian Donglin Food Co.,Ltd

摘要

摘要: 为探讨可得然胶与草鱼皮明胶之间的相互作用,以草鱼皮明胶为原料,加入不同浓度的可得然胶,研究鱼皮明胶-可得然胶共混体系的粒径、流变学特性以及FTIR的影响。结果表明,共混体系的粒径随可得然胶浓度的增加而增大,当可得然胶浓度为0.5%时,粒径达到1203.8 nm,约为明胶分子的4倍;动态流变学表明,共混体系具有更高的储能模量G’和损耗模量G″,表现出较优越的黏弹特性,而且在低频率区域,可得然胶浓度对体系的粘性影响较大,在高频率区域对弹性影响较大;红外光谱扫描结果证实可得然胶与明胶发生相互作用。总之,添加可得然胶提高草鱼皮明胶的稳定性,对鱼皮明胶的广泛应用具有一定的价值。
- 草鱼鱼皮 /
- 明胶 /
- 可得然胶 /
- 流变特性
Abstract: In this paper,the interaction of gelatin and curdlan was studied by measuring the particle size,rheological properties and FTIR.Gelatin was obtained from the skin of grass carp( Ctenopharyngodon idellus). It was found that the particle size of gelatin-curdlan col-gel system changed with the concentration of curdlan,when the concentration was 0.5%,the particle size could reach to 1203.8 nm,almost 4 times of the molecular diameter of fish gelatin. Dynamic rheology showed that the co-gels mixed system had higher storage modulus( G') and the loss modulus( G″) and performed a superior viscoelastic property. In addition,the concentration of curdlan had a greater influence on the viscosity of the system in the low frequency region,had a greater influence on the elastic while in the high frequency region.Fourier transform infrared( FTIR) spectroscopy suggested the interaction between curdlan and gelatin. In short,adding curdlan can improve the stability of fish gelatin which provided a certain value for extensive application of fish gelatin.
- grass carp /
- gelatin /
- curdlan /
- rheological property

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