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目的以斑点叉尾鮰鱼皮为原料,采用酸碱法制备鱼皮明胶;方法选用NaOH溶液和H2SO4溶液进行明胶的提取,通过单因素试验和正交试验,确定斑点叉尾鮰鱼皮明胶最佳制备工艺;结果NaOH质量分数为0.3%,H2SO4质量分数为0.4%,处理时间均为120 min,提取温度45℃,提取时间6 h,此时,所得明胶的凝胶强度和黏度分别为672.2 g和9.46 mPa·s,明胶提取率为65.21%. 相似文献
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不同提取温度对白鲢鱼皮明胶理化性质的影响 总被引:1,自引:0,他引:1
本实验以白鲢鱼皮为原料提取鱼皮明胶,考察不同提取温度(30、50、70、90、100 ℃)对鱼皮明胶得率和理化性质的影响。结果表明:不同温度条件下提取的鱼皮明胶的紫外吸收峰均在波长218 nm左右;明胶提取率在提取温度为90 ℃时最大,为(86.91±0.98)%;50 ℃条件下提取的鱼皮明胶的凝胶强度最大,为(896.75±117.03)g;聚丙烯酰胺凝胶电泳图谱显示,30、50 ℃条件下提取的鱼皮明胶由α1、α2、β 3 条肽链组成,70、90、100 ℃条件下提取的鱼皮明胶由于明胶分子的热降解,电泳条带不明显;30、50、70、90、100 ℃条件下提取的鱼皮明胶的热变性温度分别为(97.88±2.65)、(108.66±0.43)、(106.48±3.33)、(100.27±2.37)、(99.56±0.37)℃;提取温度越高,明胶的G’’和G’值越小、流变性能越差。 相似文献
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《食品工业》2016,(9)
以罗非鱼鱼皮为原料,测定了其基本成分,并通过单因素试验考察了碱液浓度、碱液浸泡时间、酸液浓度及熬胶温度对鱼皮明胶得率的影响,然后利用正交试验确定了最佳提取工艺条件,最后通过质构仪、黏度仪对其TPA、凝胶强度和黏度进行测定。结果表明,罗非鱼皮中水分含量为10.97%±0.18%,灰分含量为0.74%±0.08%,脂肪含量为3.89%±0.26%,粗蛋白含量为84.58%±1.29%。最佳提取工艺条件为:NaOH溶液浓度为0.2 mol/L,NaOH溶液浸泡时间为1 h,HCl溶液浓度为0.7 mol/L,熬胶温度为65℃。此最佳提取条件下明胶得率为66.50%±0.24%,硬度为323±20 g,弹性为0.952±0.005,咀嚼性为182±16,凝胶强度为180.40±6.27 g,黏度为13 mPa·s。 相似文献
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罗非鱼皮明胶的制备及性质研究 总被引:5,自引:0,他引:5
以干燥的罗非鱼鱼皮为原料,经脱色溶胀后热水熬胶来制备明胶,通过正交实验法对罗非鱼鱼皮明胶的提取工艺进行优化,并分别对明胶黏度、吸水性、保水性、等电点和氨基酸组成进行了测定。结果表明,鱼皮明胶最佳提取工艺为氢氧化钠浓度2.0%,浸泡24h,盐酸的浓度为0.5%,浸泡4h时,熬胶温度在80℃,时间为8h,提取率为47.54%。 相似文献
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Extraction of fish oil from fish byproducts not only increases the utilization rate of fish resources but also reduces environmental pollution. Extraction methods affect the recovery and quality of fish oil. In this study, fish oil was extracted from yellowfin tuna (Thunnus albacares) heads using enzymatic hydrolysis extraction after single ultra-high pressure pre-treatment (EHSUP). The processing parameters of extraction were optimized with a two-factor repeated experimental design. The results showed that ultra-high pressure pre-treatment of the tuna heads prior to enzymatic hydrolysis was suitable for extracting fish oil and effectively increased the oil yield. The optimum parameters of ultra-high pressure pre-treatment were 200 MPa for 10 min or 100 MPa for 20 min, and the optimum parameters of enzymatic hydrolysis were 1% papain and 55 °C for 60 min. Considering the fatty acid profiles and the oxidation stability, yellowfin tuna oil is a high-quality, docosahexaenoic acid (DHA)-based product with high economic value.Industrial relevanceUltra-high pressure treatment is a novel food processing technology. In general, the main disadvantage of enzymatic hydrolysis extraction is its lower oil recovery than that of solvent extraction. This study investigated the application of ultra-high pressure on fish byproducts prior to enzymatic hydrolysis oil extraction. The results showed that the oil recovery improved by subjecting the tuna heads to ultra-high pressure pre-treatment prior to enzymatic hydrolysis extraction. These results will provide a technical reference for efficiently extracting high-quality fish oil. 相似文献
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超高压诱导胶原蛋白明胶化机制研究进展 总被引:1,自引:0,他引:1
明胶由胶原蛋白部分水解而成, 是非常重要的天然生物高分子材料之一。由于传统的明胶提取工艺存在生产周期长、效率低、耗能大、污染环境等缺点, 近年来对于绿色、高效的胶原蛋白明胶化新技术的探索已成为研究热点。本文对超高压法制备明胶及其对胶原类物质结构影响的相关研究进行了综述, 并对未来的研究重点及发展方向进行了分析与展望, 以期为超高压技术在明胶产业化生产中的应用提供理论依据。 相似文献
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超高压提取茶叶内含物工艺优化 总被引:1,自引:0,他引:1
采用超高压技术常温下提取茶叶内含物,以茶多酚浸提率为依据,通过单因素试验确定溶剂体积分数、料液比、压强、保压时间的选择范围,再通过正交试验确定最佳工艺;在最佳工艺下测定茶叶内含物茶多酚、咖啡碱、可溶性糖、氨基酸的浸提率,并与常规的热水浸提法进行比较。结果表明:超高压提取茶多酚的优化工艺条件为溶剂70%乙醇、料液比1:40(g/mL)、压强200MPa、保压时间10min,在此条件下进行超高压浸提测得水浸出物含量40.25%、茶多酚浸提率26.61%、氨基酸浸提率3.87%、可溶性糖浸提率4.76%、咖啡碱浸提率2.95%,均高于热水浸提法。较之传统热水浸提工艺,采用超高压技术提取茶叶内含物不仅具有提高水浸出物、茶多酚、氨基酸、可溶性糖、咖啡碱含量,并且具有提取时不需要加热、提取液澄清、提取时间短的特点。 相似文献
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以金银花为原料,经过超高压处理后,加入乙醇进行提取,经浓缩纯化后,得到金银花绿原酸提取物。通过单因素实验,以金银花绿原酸得率为指标,研究了提取压力、保压时间、提取时间、料液比、乙醇浓度对金银花绿原酸得率的影响;在此基础之上,通过响应面优化实验对超高压处理提取金银花绿原酸工艺进行优化。结果表明,超高压处理提取金银花绿原酸的最优条件为压力325 MPa,保压时间10 min,提取时间2 h,料液比1:10 g/mL,乙醇浓度60%。在此条件下,绿原酸得率为4.872%±0.049%。表明超高压处理能提高金银花绿原酸的产量。 相似文献
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研究超高压处理对茶多酚提取率和抗自由基活性的影响。结果表明,茶多酚的最佳提取工艺参数为:提取压力500MPa,保压时间10min,提取溶剂为体积分数50% 乙醇水溶液,在此最优工艺条件下茶多酚的提取率为19.43%。较高的处理压力和较长的处理时间均有利于茶多酚的溶出。另外,随着处理时间的延长,提取液对DPPH 自由基的清除率明显提高,保压时间5min 以上时,抗自由基活性趋于稳定。实验范围内,随着处理压力的上升,提取液对DPPH 自由基的清除率呈逐渐上升趋势。 相似文献
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Ilona Kołodziejska Elżbieta Skierka Maria Sadowska Wiktor Kołodziejski Celina Niecikowska 《Food chemistry》2008
The aim of the study was to determine the optimal conditions for preparing gelatin from different kinds of fish offal: heads and backbones of Baltic cod, skins of fresh and cold-smoked salmon, and skins of salted and marinated herrings. The yield of gelatin extraction at 45 °C was 71–75% for fresh salmon skins or cod backbones, and 86%, for smoked salmon skins. When heating marinated herring skins for 15 min or salted herring skins for 45 min, about 100% of collagen was converted to gelatin. For fish skins, 45 °C and 15–60 min extraction time, depending on the kind of skins, were established as optimal conditions for preparing gelatin. The yield of gelatin extraction from the cod heads did not exceed 70%, even when a three stages process was used. In the case of backbones, 100% of collagen in the form of gelatin was isolated using this procedure. SDS-PAGE analysis showed that gelatin from fish skins was much less degraded than gelatin from pigskins. 相似文献
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Thuy Le Hiroki Maki Kigen Takahashi Emiko Okazaki Kazufumi Osako 《Journal of food science》2015,80(4):E734-E741
Optimal conditions for extracting gelatin and preparing gelatin film from horse mackerel scale, such as extraction temperature and time, as well as the protein concentration of film‐forming solutions were investigated. Yields of extracted gelatin at 70 °C, 80 °C, and 90 °C for 15 min to 3 h were 1.08% to 3.45%, depending on the extraction conditions. Among the various extraction times and temperatures, the film from gelatin extracted at 70 °C for 1 h showed the highest tensile strength and elongation at break. Horse mackerel scale gelatin film showed the greatly low water vapor permeability (WVP) compared with mammalian or fish gelatin films, maybe due to its containing a slightly higher level of hydrophobic amino acids (total 653 residues per 1000 residues) than that of mammalian, cold‐water fish and warm‐water fish gelatins. Gelatin films from different preparation conditions showed excellent UV barrier properties at wavelength of 200 nm, although the films were transparent at visible wavelength. As a consequence, it can be suggested that gelatin film from horse mackerel scale extracted at 70 °C for 1 h can be applied to food packaging material due to its lowest WVP value and excellent UV barrier properties. 相似文献
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探讨草鱼鱼鳞明胶的提胶条件及其特性。采用正交试验研究pH值、温度和时间对鱼鳞明胶品质的影响,利用物性仪、高效液相色谱仪和红外光谱仪等对制备的明胶特性进行分析研究。得到最佳提胶条件:提胶液pH值为6、提胶温度为55℃和时间为6h。得到的明胶提取率为35.56%,黏度为6.04mPa·s,凝胶强度为478.58g,等电点为pH值7.6,亚氨基酸(脯氨酸和羟脯氨酸)含量达21.6%。所得鱼鳞明胶结构稳定,为较高品质的明胶。 相似文献