Structural and emulsion stabilization comparison of four gelatins from two freshwater and two marine fish skins

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2022-03-01 DOI:10.1016/j.foodchem.2021.131129

Lili Yang , Mengyang Yang , Jiamin Xu , Yinghua Nie , Wenjuan Wu , Ting Zhang , Xichang Wang , Jian Zhong

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引用次数: 20

Abstract

This study analyzed the structural and emulsion stabilization properties of two freshwater and two marine fish skin gelatins: Chinese longsnout catfish skin gelatin (CLCSG), silver carp skin gelatin (SCSG), salmon skin gelatin (SSG), and Alaska pollack skin gelatin (APSG). Their gel strengths (Bloom values) were: 361 ± 1 (SCSG) > 253 ± 4 (CLCSG) > 69 ± 1 (SSG) > 36 ± 2 (APSG). Higher molecular weights and α/β subunit contents of gelatins might induce higher gel strengths. Both creaming and droplet stability were completely the same to the contents of imino acids, β-sheet percentages, and β-turn percentages, whereas they were completely the opposite to random coil percentages. The emulsion stabilization mechanisms involved an “fish skin source – protein chemical composition – protein secondary structure – protein functional properties – emulsion stability” route. This study provided useful knowledges for gelatin science and for the comprehensive utilization of aquatic by-products in gelatin industry.

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两种淡水鱼皮和两种海洋鱼皮中四种明胶的结构和乳化稳定性比较

本研究分析了中国长鼻鲶鱼皮明胶(CLCSG)、鲢鱼皮明胶(SCSG)、鲑鱼皮明胶(SSG)和阿拉斯加明胶(APSG)这两种淡水鱼皮明胶和两种海洋鱼皮明胶的结构和乳化稳定性。凝胶强度(Bloom值)分别为:361±1 (SCSG) >253±4 (CLCSG) >69±1 (SSG) >36±2 (apsg)。较高的分子量和α/β亚基含量可诱导较高的凝胶强度。乳脂和液滴的稳定性与氨基酸含量、β-薄片百分比和β-转百分比完全相同，而与随机线圈百分比完全相反。乳状液稳定机理涉及“鱼皮来源-蛋白质化学成分-蛋白质二级结构-蛋白质功能性质-乳状液稳定”的途径。本研究为明胶科学研究和明胶工业水产副产物的综合利用提供了有益的知识。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.