Effect of microwave extraction temperature on the chemical structure and oil-water interface properties of fish skin gelatin

被引：31
作者：
Feng, Xin [1 ]
Dai, Hongjie [1 ]
Ma, Liang [1 ,2 ,3 ]
Fu, Yu [1 ]
Yu, Yong [1 ]
Zhu, Hankun [1 ]
Wang, Hongxia [1 ]
Sun, Yi [1 ]
Tan, Hongxia [1 ]
Zhang, Yuhao [1 ,2 ,3 ]
机构：
[1] Southwest Univ, Coll Food Sci, Chongqing 400715, Peoples R China
[2] Southwest Univ, Biol Sci Res Ctr, Chongqing 400715, Peoples R China
[3] Southwest Univ, Key Lab Luminescence Anal & Mol Sensing, Minist Educ, Chongqing 400715, Peoples R China
来源：
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES | 2021年 / 74卷
基金：
中国国家自然科学基金; 国家重点研发计划;
关键词：
Microwave; Extraction temperature; Gelatin; Chemical structure; Amphiphilicity; Interface properties; PICKERING EMULSIONS; ANTIOXIDANT PROPERTIES; UNICORN LEATHERJACKET; FUNCTIONAL-PROPERTIES; GEL PROPERTIES; PROTEIN; NANOPARTICLES; HYDROGELS; CELLULOSE; DELIVERY;
D O I：
10.1016/j.ifset.2021.102835
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This study investigated the effect of microwave extraction temperature on the chemical structure and oil-water interface properties of fish skin gelatin. Results showed that increasing microwave extraction temperature from 55 to 75 degrees C led to the degradation of alpha subunits and breaking of the triple helical structure of gelatin, consequently exposing more hydrophobic groups and showing an improvement of amphiphilicity (58.35 degrees-81.65 degrees). Correspondingly, the interface pressure and adsorption also respectively increased from 8.00 to 8.90 mN/m and 43.70% to 93.66% due to its enhanced amphiphilicity. Furthermore, the volume-mean diameter and creaming index (CI) of emulsion obviously decreased, but the water holding capacity significantly increased, implying an improvement of emulsifying property. The rheological results showed the emulsion displayed a typical shear thinning behavior, and the apparent viscosity increased from 230 to 1339.4 Pa.s with the increase of microwave extraction temperature (55-75 degrees C) and concentration (1.0-3.0 wt%) at 0.1 s(-1). The possible reason is that more gelatin molecules participated in the formation of dense network structure of continuous phase due to the higher amphiphilicity. This work would provide guiding significance for green extraction of fish skin gelatin and its application in stabilizing emulsion.
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页数：9
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