动态高压微射流协同谷氨酰胺转氨酶复合修饰对鱼明胶凝胶特性和结构的影响

为了提高鱼明胶的凝胶特性,本试验采用动态高压微射流(DHPM)协同谷氨酰胺转氨酶(TG)交联(DHPM-TG)技术对鱼明胶进行复合修饰。结果表明,鱼明胶的亮度、特性粘度和胶融温度均随着TG含量的增加而增大,凝胶强度和硬度先增大后减小。与TG修饰技术相比,DHPM-TG复合修饰技术可显著提高鱼明胶的特性粘度、胶融温度、凝胶强度以及胶体的硬度和咀嚼性。此外,环境扫描电镜结果表明,DHPM-TG制备的鱼明胶胶体结构更加致密。综上,DHPM-TG复合修饰显著改善了鱼明胶的凝胶特性,为生产可替代哺乳动物明胶的高品质鱼明胶提供了新的理论依据。

Combination Modification of Dynamic High Pressure Microfluidization and Transglutaminase Influence Gel and Structural Properties of Fish Gelatin

The combination modification of dynamic high pressure microfluidization and transglutaminase (DHPM-TG) was used to modify fish gelatin. Results showed that lightness, intrinsic viscosity, and melting temperature values of fish gelatin were increased with TG contents, while gel strength and hardness were increased firstly and then decreased. Compared with TG modified fish gelatin, DHPM-TG significantly improved the intrinsic viscosity, melting temperature, gel strength, hardness and chewiness of fish gelatin gels. DHPM-TG modified fish gelatin showed similar melting temperature and gel strength with pig skin gelatin. In addition, environmental scanning electron microscopy showed that DHPM-TG modified fish gelatin had more compact structure. In conclusion, DHPM-TG complex modification could significantly improve the gel properties of fish gelatin, and the results of this study provide a theory support for the production of high-quality fish gelatin that can replace mammalian gelatin.