斑点叉尾鮰鱼皮明胶制备及其胶凝性能优化研究

汪薇; 杨宏; 严守雷

doi:10.3969/j.issn.2096-1553.2018.05.002

September 2018

Article Contents

WANG Wei, YANG Hong and YAN Shoulei. Preparation of gelatin from Channel Catfish skin and its gelling performance optimization[J]. Journal of Light Industry, 2018, 33(5): 9-19. doi: 10.3969/j.issn.2096-1553.2018.05.002

Citation: WANG Wei, YANG Hong and YAN Shoulei. Preparation of gelatin from Channel Catfish skin and its gelling performance optimization[J]. Journal of Light Industry, 2018, 33(5): 9-19. doi: 10.3969/j.issn.2096-1553.2018.05.002 shu

Preparation of gelatin from Channel Catfish skin and its gelling performance optimization

WANG Wei ¹ ,
YANG Hong ^1,2,3 ,
YAN Shoulei ^1,3

College of Food Science & Technology, Huazhong Agricultural University, Wuhan 430070, China;
Hunan Collaborative Innovation Center for Aquatic Efficient Health Production, Hunan University of Arts and Science, Changde 415000, China;
Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China

Received Date: 2018-04-19

Abstract

The effect of NaOH treatment concentration and treatment time, acetic acid treatment concentration and treatment time, temperature and treatment time of preparation process on the quality of gelatin were compared by single factor test, and orthogonal test optimization process was performed, to explore the optimal preparation process of channel catfish skin gelatin. Then three hydrocolloids including carrageenan, sodium alginate and xanthan gum were selected to be compounded with channel catfish skin gelatin to improve its gelling performance. The results showed that:1)The optimal preparation process of gelatin for channel catfish skin was first soaked in 0.2 mol/L NaOH solution for 2 h, then soaked in 0.2 mol/L acetic acid solution for 4 h, and finally extracted in hot water bath at 60℃ for 4 h. Under this process conditions, the yield of gelatin reached 73.36%, the gel strength was 434.86 g, and the gelling temperature and melting temperature were 19℃ and 26℃, respectively. The isoelectric point pI was 6.8. The result of SDS-PAGE analysis showed that gelatin prepared by hydrolysis of fish skin was a multi-component mixture with no definite molecular weight, but a molecular weight segment.2)When the fish skin gelatin concentration was 1.6%, the carrageenan added amount was 0.4%, and the critical concentration of the compounding gel was 2.0%, the fish skin gelatin and carrageenan had the best compounding effect. The gelling and melting temperatures of the gel were 17.6℃ and 35.1℃, respectively, compared with the blank group, the gelling temperature and melting temperature were increased by 13.8℃ and 22.8℃, respectively. The addition of carrageenan can improve the thermal stability of fish skin gelatin, which is of important role for improving the processing performance of fish skin gelatin.
- channel catfish,
- fish skin gelatin,
- gelling performance,
- process optimization
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Preparation of gelatin from Channel Catfish skin and its gelling performance optimization

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