氧化绿原酸改性鳕鱼皮明胶功能特性的研究

该试验研究经不同浓度氧化绿原酸(2.5％、5.0％、10.0％和 20.0％)改性后鳕鱼皮明胶的抗氧化能力和乳化性.测定氧化绿原酸改性的鳕鱼皮明胶游离氨基的含量、表面疏水性、浊度、抗氧化活性以及硫代巴比妥酸值.结果表明,经氧化绿原酸改性的明胶抗氧化活性提高,但游离氨基含量和表面疏水性降低.5.0％氧化绿原酸改性明胶的浊...

Functional Properties of Cod Skin Gelatin Modified by Oxidized Chlorogenic Acid

The antioxidant capacity and emulsification of cod skin gelatin modified with different concentrations of oxidized chlorogenic acid(2.5%,5.0%,10.0% and 20.0%)were studied. The content of free amino groups,surface hydrophobicity,turbidity,antioxidant activity and thiobarbituric acid value of cod skin gelatin modified by oxidized chlorogenic acid were determined. The results showed that the antioxidant activity of oxidized chlorogenic acid modified gelatin increased,but the content of free amino group and surface hydrophobicity decreased. The turbidity of gelatin modified by 5.0% oxidized chlorogenic acid was the highest. Higher concentration of oxidized chlorogenic acid will affect the emulsifying performance of gelatin. Oxidized chlorogenic acid can enhance the hydrogen supply capacity and enhance the antioxidant activity of gelatin as a metal chelating agent. In addition,the oxidized chlorogenic acid modified gelatin can increase the oxidation stability of the emulsion.