Rheological and structural properties of fish scales gelatin: Effects of conventional and ultrasound-assisted extraction

被引：35
|
作者：
Huang, Tao [1 ]
Tu, Zong-cai [1 ,2 ,3 ]
Xinchen-Shangguan [1 ,4 ]
Wang, Hui [1 ]
Zhang, Lu [2 ,3 ]
Sha, Xiao-mei [2 ,3 ]
机构：
[1] Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang, Jiangxi, Peoples R China
[2] Jiangxi Normal Univ, Minist Educ, Key Lab Funct Small Organ Mol, Nanchang 330022, Jiangxi, Peoples R China
[3] Jiangxi Normal Univ, Coll Life Sci, Nanchang 330022, Jiangxi, Peoples R China
[4] Food & Drug Adm Jiangxi Prov, Nanchang 330029, Jiangxi, Peoples R China
来源：
INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2017年 / 20卷
关键词：
Apparent viscosity; Atomic force microscopy; Fish scales gelatin; Rheological behaviours; X-ray; PHYSICOCHEMICAL PROPERTIES; FUNCTIONAL-PROPERTIES; MOLECULAR-WEIGHT; PROTEIN; SKIN; OPTIMIZATION; ENZYME; SALT;
D O I：
10.1080/10942912.2017.1295388
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
In this study, the rheological and structural properties of extracted fish scales gelatin by conventional water bath (CWB) and ultrasound-assisted water bath (UWB) at different temperatures (60 degrees C, 70 degrees C and 80 degrees C) were studied. Rheological behaviours showed that the extracted fish scales gelatin by UWB at 60 degrees C possessed the highest storage modulus (5000Pa), gelation point (22.94 degrees C), melting point (29.54 degrees C), and apparent viscosity than the others. X-ray showed that high temperature and ultrasound reduced the triple-helix content of fish scales gelatin along with decreasing gelling properties. Atomic force microscopy showed that the largest aggregates could be observed in the surface of UWB60. Therefore, UWB proved to be a promising technology in the extraction of high-quality fish gelatin.
引用
收藏
页码：1210 / 1220
页数：11
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