作 者：
满泽洲;涂宗财;王辉;沙小梅;黄小琴;黄涛;李德俊
单 位：
江西师范大学功能有机小分子教育部重点实验室;南昌大学食品科学与技术国家重点实验室
摘 要：
研究pH值、无机盐、热处理温度和时间对鱼鳞明胶凝胶强度和胶融温度的影响,并对其表观结构进行研究。结果表明:鱼鳞明胶的凝胶强度和胶融温度随pH值的升高呈先增大后减小的趋势,pH 9时达到最大,此时其形貌为光滑平整的网络结构;不同的盐对鱼鳞明胶的凝胶性能产生不同影响,NaCl和MgCl2可降低其凝胶强度和胶融温度,加入(NH4)2SO4后,其胶融温度最高,而加入NaH2PO4后,其凝胶强度最大;加热温度和时间对鱼鳞明胶的凝胶性能也有一定的影响,60℃时凝胶强度最大,但是随着加热时间的延长,凝胶性能逐渐降低。
译 名：
Effects of Processing Conditions on Gel Performance and Microstructure of Fish Scale Gelatin
作 者：
MAN Ze-zhou;TU Zong-cai;WANG Hui;SHA Xiao-mei;HUANG Xiao-qin;HUANG Tao;LI De-jun;State Key Laboratory of Food Science and Technology,Nanchang University;Key Laboratory of Functional Small Organic Molecule,Minist r y of Education,Jiangxi Normal University;
关键词：
fish scale gelatin;;gel strength;;melting temperature;;microstructure
摘 要：
In this study, the effects of pH, inorganic salts, heating temperature and heating time on the gel strength and melting temperature of fish scale gelatin were examined. The changes in its microstructure were also monitored. The results indicated that the gel strength and melting temperature were increased at first and then decreased with increasing pH. When pH value was 9, the gelatin had a smooth network structure and acquired the best gel performance. Different salts had different influences on its gel properties; NaCl and MgCl 2 reduced its gel strength and melting temperature while the addition of(NH 4) 2 SO 4 led to the highest melting temperature and NaH 2 PO 4 induced the highest gel strength. Heating temperature and time also had some influences on the gel performance. The gel strength was the highest when heating temperature was 60 ℃, and the gel performance was decreased along with increasing the heating time.
