鱼明胶特性及改性对其品质影响的研究进展

明胶是由胶原蛋白部分热水解得到的一种天然多肽聚合物，其由于独特的功能特性而在医药、食品等领域广泛应用。与哺乳动物明胶相比，鱼明胶来源广泛且满足一些特殊人群需要，是一种最具有开发潜力的新型明胶原料。然而，鱼明胶的凝胶性、乳化、起泡和成膜等功能特性较差，在一定程度上限制了其应用。本文对鱼明胶的物理、化学和功能特性展开综述，并总结了近年来有关改善鱼明胶品质的方法，以期为后期相关科研工作者进一步提高鱼明胶的性能和扩大其应用提供一定的理论依据。

Research Progress on the Properties and Modification of Fish Gelatin

Gelatin is a natural polypeptide polymer obtained by partial thermal hydrolysis of collagen. Due to its unique functional properties, gelatin has been widely used in medicine, food and other fields. Compared with mammalian gelatin, fish gelatin has a wide range of sources and can meet the needs of some special populations, which is a new kind of gelatin material with the most development potential. However, the gelation, emulsification, foaming and film forming properties of fish gelatin are poor, which limits their application to some extent.This article reviews the physicochemical and functional properties of fish gelatin, and summarizes the modification methods for improving the quality of fish gelatin in recent years. In order to further improve the performance of fish gelatin and expand its application to provide a theoretical basis.