CN102051052A - Method for preparing modifying agent for improving gel performance of fish scale gelatin - Google Patents
Method for preparing modifying agent for improving gel performance of fish scale gelatin Download PDFInfo
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- CN102051052A CN102051052A CN 201010546830 CN201010546830A CN102051052A CN 102051052 A CN102051052 A CN 102051052A CN 201010546830 CN201010546830 CN 201010546830 CN 201010546830 A CN201010546830 A CN 201010546830A CN 102051052 A CN102051052 A CN 102051052A
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Abstract
The invention relates to a method for preparing a modifying agent for improving gel performance of fish scale gelatin, which comprises the steps of: adding 0.01-0.03% (w/w) calcium chloride into 0.2-0.4% (w/v) of sodium alginate solution, mixing uniformly, adding chitosan into the mixture, stirring for 30-50 minutes at 35-45 DEG C, adding polyphenol of black tea and polyphenol of oolong tea into the solution, and then performing vacuum packing to acquire the modifying agent for improving gel performance of fish scale gelatin. When the modifying agent for improving gel performance of fish scale gelatin, prepared by using the method, is applied to a gel system of the fish scale gelatin, compared with the fish scale gelatin without containing the modifying agent, the fish scale gelatin has the hardness increased by 19% and the elasticity increased by 7%.
Description
Technical field
The present invention relates to a kind of preparation method of gellifying property properties-correcting agent, particularly relate to a kind of preparation method who improves fish scale gelatin gel performance modifier.
Background technology
Gelatin is the partial hydrolysate of animal collagen, it is a kind of very important natural biological macromolecular material, in biological polymeric compound, occupy epochmaking status, it is widely used in many mechanicalss, this is because its unique physics and chemical property determine, especially for foodstuff manufacturing, medical science, biotechnology, sensitization industry, and other engineering department, and wherein the very important point promptly is the reversible transition performance of its sol-gel.But gelatin still has some irresistible shortcomings, thereby people just expect to increase its plasticity, weaken its fragility etc. by sex change.Commercial gelatin all is to prepare from pigskin, ox bone, leather waste.Pigskin gelatin is most popular a kind of gelatin in present foodstuffs industry, the pharmaceutical sector.
The polypeptide chain of gelatin partly trends towards taking place the renaturation of class collagen helix body when being lower than 40 ℃, and plays the effect of gel space network center.When gelatin solution has certain concentration, reduce temperature and promptly form gel, this is the result of gelatin macromole interphase interaction.Different effects promptly takes place in the contact of gelatin molecule, as hydrogen bond, Van der Waals force, hydrophobic bond interaction force etc., thereby has presented multi-form gel structure.Gelatin gel character depends on the ionic strength, temperature of medium pH, solution and in order to change the property-modifying additive of system three-dimensional arrangement and macromole character.Be lower than the network that will form gelatin gel under 40 ℃ of temperature, gelatin concentration should be higher than the threshold concentration that can form gel, generally 0.4%～1.0%.
In recent years, along with the exploitation to the gelatin resource, the research of the extraction of fish collagen and gelatin and relevant rheological properties thereof is more and more paid close attention to.Compare with Mammals gelatin such as pigskins, a little less than the gel-strength of isinglass, poor heat stability also has certain peculiar smell, thereby has limited isinglass to a certain extent in Application in Food.
" a kind of preparation method who improves fish scale gelatin gel performance modifier " invention is main to enlarge the range of application of fish scale gelatin in every profession and trade by the improvement to fish scale gelatin gel performance.
Summary of the invention
The purpose of this invention is to provide a kind of preparation method who improves fish scale gelatin gel performance modifier, when in this way Zhi Bei fish scale gelatin gel performance modifier is applied in the gelling system of fish scale gelatin, hardness than the fish scale gelatin that does not add properties-correcting agent has improved 19%, and elasticity improves 7%.
For achieving the above object, the present invention adopts following technical scheme: a kind of preparation method who improves fish scale gelatin gel performance modifier, it is characterized in that, 0.2 add 0.01～0.03% (w/w) calcium chloride in the sodium alginate soln of～0.4% (w/v), mix the chitosan of back adding 0.6～0.8% (w/v), stirred 30～50 minutes under 35～45 ℃ of conditions, after adding 0.5～0.8% (w/w) black tea tea-polyphenol in the solution, mix, the oolong tea polyphenol that adds 0.3～0.6% (w/w) in the solution again obtains improving fish scale gelatin gel performance modifier after the vacuum packaging.
0.2 add 0.01～0.03% (w/w) calcium chloride in the sodium alginate soln of～0.4% (w/v).
Mix to such an extent that add the chitosan of 0.6～0.8% (w/v) in sodium alginate and the calcium chloride solution, stirred 30～50 minutes under 35～45 ℃ of conditions.
Add 0.5～0.8% (w/w) black tea tea-polyphenol in the solution that mixes.
The solution that adds the black tea tea-polyphenol mixes the oolong tea polyphenol that the back adds 0.3～0.6% (w/w), obtains improving fish scale gelatin gel performance modifier after the vacuum packaging.
Embodiment
Add 0.02% (w/w) calcium chloride in the sodium alginate soln of embodiment 1:0.2% (w/v), mix the chitosan of back adding 0.6% (w/v), stirred 30 minutes under 35 ℃ of conditions, after adding 0.6% (w/w) black tea tea-polyphenol in the solution, mix, the oolong tea polyphenol that adds 0.4% (w/w) in the solution again obtains improving fish scale gelatin gel performance modifier after the vacuum packaging.
Embodiment 2: with a kind of preparation method who improves fish scale gelatin gel performance modifier, it is characterized in that, add 0.01% (w/w) calcium chloride in the sodium alginate soln of 0.3% (w/v), mix the chitosan of back adding 0.7% (w/v), stirred under 40 ℃ of conditions 40 minutes, add 0.7% (w/w) black tea tea-polyphenol in the solution after, mix, the oolong tea polyphenol that adds 0.6% (w/w) in the solution again obtains improving fish scale gelatin gel performance modifier after the vacuum packaging.
Embodiment 3: a kind of preparation method who improves fish scale gelatin gel performance modifier, it is characterized in that, add 0.02% (w/w) calcium chloride in the sodium alginate soln of 0.4% (w/v), mix the chitosan of back adding 0.8% (w/v), stirred under 45 ℃ of conditions 50 minutes, add 0.7% (w/w) black tea tea-polyphenol in the solution after, mix, the oolong tea polyphenol that adds 0.3% (w/w) in the solution again obtains improving fish scale gelatin gel performance modifier after the vacuum packaging.
Claims (5)
1. preparation method who improves fish scale gelatin gel performance modifier, it is characterized in that, 0.2 add 0.01～0.03% (w/w) calcium chloride in the sodium alginate soln of～0.4% (w/v), mix the chitosan of back adding 0.6～0.8% (w/v), stirred 30～50 minutes under 35～45 ℃ of conditions, after adding 0.5～0.8% (w/w) black tea tea-polyphenol in the solution, mix, the oolong tea polyphenol that adds 0.3～0.6% (w/w) in the solution again obtains improving fish scale gelatin gel performance modifier after the vacuum packaging.
2. preparation method as claimed in claim 1 is characterized in that, adds 0.01～0.03% (w/w) calcium chloride in the sodium alginate soln of 0.2～0.4% (w/v).
3. preparation method as claimed in claim 1 is characterized in that, mixes to such an extent that add the chitosan of 0.6～0.8% (w/v) in sodium alginate and the calcium chloride solution, stirs 30～50 minutes under 35～45 ℃ of conditions.
4. preparation method as claimed in claim 1 is characterized in that, adds 0.5～0.8% (w/w) black tea tea-polyphenol in the solution that mixes.
5. preparation method as claimed in claim 1 is characterized in that, the solution that adds the black tea tea-polyphenol mixes the oolong tea polyphenol that the back adds 0.3～0.6% (w/w), obtains improving fish scale gelatin gel performance modifier after the vacuum packaging.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201010546830A CN102051052B (en) | 2010-11-17 | 2010-11-17 | Method for preparing modifying agent for improving gel performance of fish scale gelatin |
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| CN201010546830A CN102051052B (en) | 2010-11-17 | 2010-11-17 | Method for preparing modifying agent for improving gel performance of fish scale gelatin |
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| CN102051052A true CN102051052A (en) | 2011-05-11 |
| CN102051052B CN102051052B (en) | 2012-09-12 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103146308A (en) * | 2013-03-06 | 2013-06-12 | 集美大学 | Preparation method of fish gelatin high-molecular material |
| CN104448334A (en) * | 2014-11-20 | 2015-03-25 | 江西师范大学 | Method for increasing gelatin strength and gelatin melting temperature of fish gelatin |
| CN111286045A (en) * | 2020-03-11 | 2020-06-16 | 广东省医疗器械研究所 | Polyphenol substance hydrogen bond-enhanced hydrogel |
-
2010
- 2010-11-17 CN CN201010546830A patent/CN102051052B/en not_active Expired - Fee Related
Non-Patent Citations (2)
| Title |
|---|
| 《哈尔滨商业大学学报(自然科学版)》 20050831 聂芊 "明胶包埋壳聚糖/海藻酸钠茶多酚的缓释性能" 418-420 1-5 第21卷, 第4期 2 * |
| 《食品研究与开发》 20061231 吴立根,等 "提高鸡胸肉保水率的研究" 114-117 1-5 第27卷, 第8期 2 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103146308A (en) * | 2013-03-06 | 2013-06-12 | 集美大学 | Preparation method of fish gelatin high-molecular material |
| CN103146308B (en) * | 2013-03-06 | 2015-08-19 | 集美大学 | A kind of preparation method of fish gelatin high-molecular material |
| CN104448334A (en) * | 2014-11-20 | 2015-03-25 | 江西师范大学 | Method for increasing gelatin strength and gelatin melting temperature of fish gelatin |
| CN111286045A (en) * | 2020-03-11 | 2020-06-16 | 广东省医疗器械研究所 | Polyphenol substance hydrogen bond-enhanced hydrogel |
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| CN102051052B (en) | 2012-09-12 |
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