食品科学
食品科學
식품과학
FOOD SCIENCE
2009年
23期
138-142
,共5页
汪海波%王孟津%张寒俊%徐群英
汪海波%王孟津%張寒俊%徐群英
왕해파%왕맹진%장한준%서군영
草鱼鱼鳞%胶原蛋白%流变学性能
草魚魚鱗%膠原蛋白%流變學性能
초어어린%효원단백%류변학성능
scale of grass carp%collagen%rheological property
以草鱼鱼鳞为原料,在低于蛋白变性温度的条件下提取酸溶性胶原蛋白(acid-soluble collagens,ASC)和酶溶性胶原蛋白(pepsin-solubIe collagens,PSC),并对其溶液流变学性能进行系统测定.实验结果表明,在实验选择的剪切速率范围内,ASC和PSC溶液均表现为典型非牛顿流体的假塑性流动行为,即溶液黏度随剪切速率的增加而减小;在相同浓度条件下,溶液黏度的大小依次为ASC>PSC>明胶;剪切速率、温度、pH值等因素对ASC和PSC溶液流体性能均有显著影响;在0.6%浓度条件下,ASC和PSC溶液主要表现为流体行为,基本不具备凝胶的弹性行为;胶原蛋白发生热变性后,其流体的弹性行为增强而黏性行为下降.
以草魚魚鱗為原料,在低于蛋白變性溫度的條件下提取痠溶性膠原蛋白(acid-soluble collagens,ASC)和酶溶性膠原蛋白(pepsin-solubIe collagens,PSC),併對其溶液流變學性能進行繫統測定.實驗結果錶明,在實驗選擇的剪切速率範圍內,ASC和PSC溶液均錶現為典型非牛頓流體的假塑性流動行為,即溶液黏度隨剪切速率的增加而減小;在相同濃度條件下,溶液黏度的大小依次為ASC>PSC>明膠;剪切速率、溫度、pH值等因素對ASC和PSC溶液流體性能均有顯著影響;在0.6%濃度條件下,ASC和PSC溶液主要錶現為流體行為,基本不具備凝膠的彈性行為;膠原蛋白髮生熱變性後,其流體的彈性行為增彊而黏性行為下降.
이초어어린위원료,재저우단백변성온도적조건하제취산용성효원단백(acid-soluble collagens,ASC)화매용성효원단백(pepsin-solubIe collagens,PSC),병대기용액류변학성능진행계통측정.실험결과표명,재실험선택적전절속솔범위내,ASC화PSC용액균표현위전형비우돈류체적가소성류동행위,즉용액점도수전절속솔적증가이감소;재상동농도조건하,용액점도적대소의차위ASC>PSC>명효;전절속솔、온도、pH치등인소대ASC화PSC용액류체성능균유현저영향;재0.6%농도조건하,ASC화PSC용액주요표현위류체행위,기본불구비응효적탄성행위;효원단백발생열변성후,기류체적탄성행위증강이점성행위하강.
Acid-soluble collagens (ASC) and pepsin-soluble collagens (PSC) were extracted from scales of grass carp at the low temperature condition. The rheological properties of ASC and PSC were also determination. Results indicated that a non-Newtonian pseudoplastic flow behavior was observed in ASC and PSC. Under the condition of same concentration, the viscosity order of several kinds of collagens was ASC, PSC and Glutin. The rheological properties of ASC and PSC were significantly affected by concentration, temperature and pH. At the concentration of 0.6%, ASC and PSC displayed a liquid behavior without elasticity behavior of gel. However, denaturalization of collagens through heating resulted in an enhancement of elasticity behavior and reduction of viscous behavior in collagens.