CN111374218A - Method for rapidly improving surface activity of fish scale gelatin - Google Patents
Method for rapidly improving surface activity of fish scale gelatin Download PDFInfo
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- CN111374218A CN111374218A CN202010373645.5A CN202010373645A CN111374218A CN 111374218 A CN111374218 A CN 111374218A CN 202010373645 A CN202010373645 A CN 202010373645A CN 111374218 A CN111374218 A CN 111374218A
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 113
- 108010010803 Gelatin Proteins 0.000 title claims abstract description 79
- 239000008273 gelatin Substances 0.000 title claims abstract description 79
- 229920000159 gelatin Polymers 0.000 title claims abstract description 79
- 235000019322 gelatine Nutrition 0.000 title claims abstract description 79
- 235000011852 gelatine desserts Nutrition 0.000 title claims abstract description 79
- 230000000694 effects Effects 0.000 title claims abstract description 26
- 238000000034 method Methods 0.000 title claims abstract description 26
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 239000002253 acid Substances 0.000 claims abstract description 8
- 241001275898 Mylopharyngodon piceus Species 0.000 claims abstract description 7
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 238000005406 washing Methods 0.000 claims description 10
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 9
- 238000001035 drying Methods 0.000 claims description 8
- 238000004108 freeze drying Methods 0.000 claims description 8
- 238000009210 therapy by ultrasound Methods 0.000 claims description 8
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 claims description 6
- 239000012153 distilled water Substances 0.000 claims description 6
- 239000011574 phosphorus Substances 0.000 claims description 6
- 229910052698 phosphorus Inorganic materials 0.000 claims description 6
- 239000013078 crystal Substances 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 238000000967 suction filtration Methods 0.000 claims description 4
- 229910019142 PO4 Inorganic materials 0.000 claims description 2
- 239000008367 deionised water Substances 0.000 claims description 2
- 229910021641 deionized water Inorganic materials 0.000 claims description 2
- 238000000605 extraction Methods 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims description 2
- 239000005457 ice water Substances 0.000 claims description 2
- 238000012986 modification Methods 0.000 claims description 2
- 230000004048 modification Effects 0.000 claims description 2
- 239000010452 phosphate Substances 0.000 claims description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims 1
- 238000005187 foaming Methods 0.000 abstract description 17
- 230000001804 emulsifying effect Effects 0.000 abstract description 15
- 239000006227 byproduct Substances 0.000 abstract description 6
- 102000008186 Collagen Human genes 0.000 abstract description 3
- 108010035532 Collagen Proteins 0.000 abstract description 3
- 229920001436 collagen Polymers 0.000 abstract description 3
- 235000021056 liquid food Nutrition 0.000 abstract description 3
- 235000013336 milk Nutrition 0.000 abstract description 3
- 239000008267 milk Substances 0.000 abstract description 3
- 210000004080 milk Anatomy 0.000 abstract description 3
- 235000013618 yogurt Nutrition 0.000 abstract description 3
- 238000004090 dissolution Methods 0.000 abstract description 2
- 231100000956 nontoxicity Toxicity 0.000 abstract description 2
- 241000252228 Ctenopharyngodon Species 0.000 description 6
- 238000004945 emulsification Methods 0.000 description 5
- 239000000839 emulsion Substances 0.000 description 5
- 239000000523 sample Substances 0.000 description 5
- 238000002835 absorbance Methods 0.000 description 4
- 239000013505 freshwater Substances 0.000 description 4
- 239000008399 tap water Substances 0.000 description 4
- 235000020679 tap water Nutrition 0.000 description 4
- 239000007788 liquid Substances 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 239000006260 foam Substances 0.000 description 2
- 230000031700 light absorption Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000000643 oven drying Methods 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 241000252230 Ctenopharyngodon idella Species 0.000 description 1
- 102000006395 Globulins Human genes 0.000 description 1
- 108010044091 Globulins Proteins 0.000 description 1
- 240000007472 Leucaena leucocephala Species 0.000 description 1
- 235000010643 Leucaena leucocephala Nutrition 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000005138 cryopreservation Methods 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 229910052588 hydroxylapatite Inorganic materials 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- XYJRXVWERLGGKC-UHFFFAOYSA-D pentacalcium;hydroxide;triphosphate Chemical compound [OH-].[Ca+2].[Ca+2].[Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O XYJRXVWERLGGKC-UHFFFAOYSA-D 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/04—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from fish or other sea animals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/001—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from waste materials, e.g. kitchen waste
- A23J1/002—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from waste materials, e.g. kitchen waste from animal waste materials
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/04—Animal proteins
- A23J3/06—Gelatine
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a method for rapidly improving the surface activity of fish scale gelatin. The method takes the scale of the byproduct of black carp processing as a raw material, and adopts an acid process to decalcify to accelerate the dissolution of collagen, so as to extract scale gelatin; and then the fish gelatin is treated by high-intensity ultrasonic waves, so that the surface activity of the fish gelatin is improved. The method for rapidly improving the surface activity of the fish scale gelatin has the advantages of simple operation, no toxicity, harmlessness and easy realization, and the prepared fish scale gelatin has higher emulsifying property and foaming property and has higher practical value in liquid foods such as milk, yoghourt and the like.
Description
Technical Field
The invention belongs to the technical field of fish gelatin materials, and particularly relates to a method for quickly improving the surface activity of fish scale gelatin.
Background
The water area of China is vast, the freshwater fish resources are abundant, and in recent years, as the yield of freshwater fish is increased, the freshwater fish processing industry is also increased. But a large amount of byproducts are generated while the processing of aquatic products such as minced fillet and the like is rapidly developed. Research shows that the byproducts contain a large amount of nutritional active substances such as protein, fat, mineral elements and the like, but the byproducts are simply processed into feed by people or are treated as waste, so that not only is resource waste and economic loss caused, but also the environment is polluted. The fish scale is one of main byproducts in the processing process of freshwater fish, contains a large amount of nutrients such as collagen and the like, and is not effectively utilized all the time because the surface of the fish scale is attached by minerals such as hydroxyapatite and the like.
Fish gelatin is widely used in liquid food products requiring cryopreservation, including milk and yoghurt, and for its use in such products, surface activity, including foaming and emulsifying properties, is the most important factor to be investigated. However, all gelatin materials, including fish gelatin, have relatively low surface activity, particularly emulsifiability and emulsion stability, significantly lower than other surface active materials, such as globulin and acacia. When used alone as an emulsifier, gelatin often produces relatively large sized droplets during homogenization. Therefore, finding a simple and efficient way to improve the surface activity of fish gelatin would be advantageous for the application of gelatin in the food industry.
Disclosure of Invention
The invention provides a method for rapidly improving the surface activity of fish scale gelatin, which takes fish scales as raw materials, decalcifies the fish scales, and modifies the fish scales by adopting an ultrasonic cell disruption instrument to obtain the fish scale gelatin with high surface activity.
Further, the preparation method comprises the following specific steps:
a method for rapidly improving the surface activity of fish scale gelatin takes fish scales as raw materials to decalcify the fish scales, wherein the decalcification process comprises the following steps: decalcifying fish scales with acid solution, washing and drying the decalcified fish scales, and modifying the fish scales with high-intensity ultrasonic waves to obtain the fish scales with high surface activityGelatin, the parameters of the ultrasonic treatment are as follows: the fish scale gelatin solution contains 10% of fish phosphorus gelatin by mass, and is subjected to ultrasonic treatment in ice water bath for 15min at a power of 150W/cm2And modifying the gelatin solution by using sodium tripolyphosphate after ultrasonic treatment.
The method for rapidly improving the surface activity of the fish scale gelatin comprises the following specific steps:
(1) pretreatment of raw materials: removing impurities on the surfaces of the fish scales, washing the fish scales clean, drying the fish scales, performing decalcification treatment on the fish scales by using acid liquor, and washing the decalcification fish scales clean and drying the fish scales;
(2) preparing black carp scale gelatin: adding the dried fish scales into water, heating and extracting, carrying out suction filtration after extraction to obtain an extracting solution, and carrying out freeze drying on the extracting solution to obtain freeze-dried fish phosphate gelatin;
(3) high-strength ultrasonic modification: dissolving the freeze-dried fish phosphorus gelatin in distilled water to obtain a fish scale gelatin solution, and modifying the fish scale gelatin solution by adopting an ultrasonic cell disruption instrument;
(4) adding sodium tripolyphosphate into the solution obtained in the step (3), wherein the adding amount is 1% of the total weight of the solution. Further, the method for rapidly improving the surface activity of the fish scale gelatin comprises the steps that the acid solution is hydrochloric acid with the concentration of 0.3-0.7 mol/L, the material-liquid ratio of the fish scales to the hydrochloric acid is 1: 10-30 g/mL, and the decalcification time is 1-3 hours.
Further, the method for rapidly improving the surface activity of the fish scale gelatin comprises the steps of adopting the wet fish scales and deionized water in a ratio of 1:3(w/v), heating at 80 ℃, preparing for 2 hours, filtering to remove fish scale residues, putting filtrate into a rotary evaporator at 60 ℃, evaporating the volume of the filtrate to 1/3 of the original volume, adding sodium tripolyphosphate as crystals, stirring for 1 hour at 25 ℃, and freeze-drying and concentrating to obtain the fish scale gelatin solution.
Further, the fish scales are black carp scales.
The invention has the beneficial effects that
(1) The method takes the scale of the byproduct of black carp processing as a raw material, and adopts an acid process to decalcify to accelerate the dissolution of collagen, so as to extract scale gelatin; and then the fish gelatin is treated by high-intensity ultrasonic waves, so that the surface activity of the fish gelatin is improved.
(2) The method for rapidly improving the surface activity of the fish scale gelatin has the advantages of simple operation, no toxicity, harmlessness and easy realization, and the prepared fish scale gelatin has higher emulsifying property and foaming property and has higher practical value in liquid foods such as milk, yoghourt and the like.
Detailed Description
The following is a detailed description with reference to examples:
example 1
A method for rapidly improving surface activity of fish scale gelatin comprises the following specific steps
1. Pretreatment of raw materials: removing impurities on the surfaces of the scales of the grass carps, washing the grass carps with tap water, and drying the grass carps at 40 ℃ for later use. 0.3mol/L hydrochloric acid is adopted to decalcify the fish scales, the material-liquid ratio of the fish scales to the hydrochloric acid is 1:25(g: mL), and the decalcification time is 1 h. Washing with tap water for 3-5 times after decalcification, and oven drying.
2. Preparing black carp scale gelatin: adding the above dried fish scales into distilled water at a ratio of 1:15(g: mL) and pH5.5 (adjusted to a specified pH with hydrochloric acid), and extracting at 80 deg.C for 2 hr. And (4) carrying out freeze drying on the extracting solution after suction filtration.
3. Ultrasonic treatment: and dissolving the freeze-dried fish phosphorus gelatin by using distilled water to obtain a fish scale gelatin solution with the mass ratio of the fish scale gelatin being 10%. A Q700 ultrasonic cell disruptor (probe size 1/8 ″ -3 mm) was used, the operating frequency was 20kHz, the ultrasonic pulse operating time was 5s, and the rest time was 5 s. The preparation process comprises the following steps: 15mL of fish scale gelatin solution is filled into a 25mL beaker, and the ultrasonic intensity is 120W/cm2And treating in ice bath for 10min, adding 1% by weight of sodium tripolyphosphate as crystals, adding, stirring at 25 ℃ for 1h, freeze-drying and concentrating to obtain a fish scale gelatin solution, and freeze-drying to obtain the high-surface-activity fish scale gelatin.
Determination of the emulsification Properties
Mixing the above sonicated 30mL fish scale gelatin solution (protein content 1mg/mL) with 10mL soybean oil, and dispersing with a disperser (Ultra-Turra)xT25, IKA, Germany) was dispersed at 10,000rpm for 2 min. Immediately after the end of the dispersion (0min), 50. mu.L of the emulsion was taken from the bottom of the resulting solution and added to 5mL of a 0.1% SDS solution, mixed well and the absorbance was measured at a wavelength of 500 nm. After 10min, 50. mu.L of the emulsion from the bottom of the resulting solution was added to 5mL of 0.1% SDS solution, mixed well and the absorbance was measured. The light absorption value at 0min is A0And the light absorption value at 10min is A10The calculation formula of emulsification capacity (Emulsifying Stability Index, EAI) and emulsification Stability (Emulsifying Stability Index, ESI) is as follows:
in the formula: a. the0Refers to the absorbance of the emulsion that is rapidly diluted after emulsification; m refers to protein mass concentration (g/mL); a. the10The absorbance of the emulsion after standing for 10min, Δ t, was 10 min. Δ A ═ A0—A10
Determination of foaming Properties
The sonicated 25mL fish scale gelatin solution (protein content 1mg/mL) was dispersed with a T25 disperser (Ultra-Turrax T25, IKA, Germany) at 9500rpm for 2min, the foamed solution was immediately poured into a graduated cylinder (50mL), the foam volume of the sample was recorded for determining the Foaming Capacity (FC) of the fish scale gelatin and the corresponding time was recorded, and after standing for 30min the sample volume was again recorded for determining the Foaming Stability (FS) of the fish scale gelatin.
The FC and FS calculation formulas are as follows:
in the formula: v1And V2Refer to the volume of foam the sample was dispersed at 0 and 30min, respectively.
The experimental result shows that the emulsifying capacity (EAI) and the Emulsifying Stability (ESI) of the ultrasonically-treated fish scale gelatin are respectively 85m2The foaming capacity and the foaming stability were 120% and 75%, respectively, for each of 12min and 12 min.
Example 2
A method for rapidly improving surface activity of fish scale gelatin comprises the following specific steps
1. Pretreatment of raw materials: removing impurities on the surfaces of the scales of the grass carps, washing the grass carps with tap water, and drying the grass carps at 40 ℃ for later use. 0.5mol/L hydrochloric acid is adopted to decalcify the fish scales, the material-liquid ratio of the fish scales to the hydrochloric acid is 1:20(g: mL), and the decalcification time is 2 h. Washing with tap water for 3-5 times after decalcification, and oven drying.
2. Preparing grass carp scale gelatin: adding the above dried fish scales into distilled water at a ratio of 1:20(g: mL) and pH6.0 (adjusted to a specified pH with hydrochloric acid), and extracting at 80 deg.C for 2 hr. And (4) carrying out freeze drying on the extracting solution after suction filtration.
3. Ultrasonic treatment: and dissolving the freeze-dried fish phosphorus gelatin by using distilled water to obtain a fish scale gelatin solution with the mass ratio of the fish scale gelatin being 10%. A Q700 ultrasonic cell disruptor (probe size 1/8 ″ -3 mm) was used, the operating frequency was 20kHz, the ultrasonic pulse operating time was 5s, and the rest time was 5 s. The preparation process comprises the following steps: 15mL of fish scale gelatin solution is filled into a 25mL beaker, and the ultrasonic intensity is 150W/cm2And treating in an ice bath for 15min, adding 1% by weight of sodium tripolyphosphate as crystals, adding, stirring for 1h at 25 ℃, and freeze-drying and concentrating to obtain the fish scale gelatin solution.
The emulsification and foaming properties of fish scale gelatin were determined as described in the example. The experimental result shows that the emulsifying capacity (EAI) and the Emulsifying Stability (ESI) of the ultrasonically-treated fish scale gelatin are respectively 90m2The foaming capacity and the foaming stability were 130% and 65%, respectively, for each of 13min and 13 g.
Example 3
This example differs from example 1 in that: omitting the ultrasonic process in step (3), and treating the finished gelatin obtained in step (2) according to example 1.
The emulsifying and foaming properties of the fish skin gelatin were determined as described in the example. The experimental results show that the emulsifying capacity (EAI) and the Emulsifying Stability (ESI) of the fish skin gelatin are 53m respectively2(ii) a foaming power and a foaming stability of 110% and 55%, respectively,/g and 7 min.
Example 4
This example differs from example 1 in that: the finished gelatin from step (2) was processed as in example 1 without the addition of 1% sodium tripolyphosphate crystals.
The emulsifying and foaming properties of the fish skin gelatin were determined as described in the example. The experimental results show that the emulsifying capacity (EAI) and the Emulsifying Stability (ESI) of the fish skin gelatin are respectively 42m2The foaming capacity and the foaming stability were 100% and 50%, respectively, for each of 6min and 6 min.
The technical solutions provided by the present invention are described in detail above, and for those skilled in the art, the ideas according to the embodiments of the present invention may be changed in the specific implementation manners and the application ranges, and in summary, the content of the present description should not be construed as limiting the present invention.
Claims (5)
1. A method for rapidly improving the surface activity of fish scale gelatin is characterized in that fish scales are taken as raw materials, and decalcification is carried out on the fish scales, wherein the decalcification process comprises the following steps: carrying out decalcification treatment on fish scales by using acid liquor, washing and drying the decalcification fish scales, and modifying the fish scales by using high-intensity ultrasonic waves to obtain the high-surface-activity fish scale gelatin, wherein the ultrasonic treatment parameters are as follows: the fish scale gelatin solution contains 10% of fish phosphorus gelatin by mass, and is subjected to ultrasonic treatment in ice water bath for 15min at a power of 150W/cm2And modifying the gelatin solution by using sodium tripolyphosphate after ultrasonic treatment.
2. The method for rapidly improving the surface activity of fish scale gelatin as claimed in claim 1, wherein the preparation method comprises the following specific steps:
(1) pretreatment of raw materials: removing impurities on the surfaces of the fish scales, washing the fish scales clean, drying the fish scales, performing decalcification treatment on the fish scales by using acid liquor, and washing the decalcification fish scales clean and drying the fish scales;
(2) preparing black carp scale gelatin: adding the dried fish scales into water, heating and extracting, carrying out suction filtration after extraction to obtain an extracting solution, and carrying out freeze drying on the extracting solution to obtain freeze-dried fish phosphate gelatin;
(3) high-strength ultrasonic modification: dissolving the freeze-dried fish phosphorus gelatin in distilled water to obtain a fish scale gelatin solution, and modifying the fish scale gelatin solution by adopting an ultrasonic cell disruption instrument;
(4) adding sodium tripolyphosphate into the solution obtained in the step (3), wherein the adding amount is 1% of the total weight of the solution.
3. The method for rapidly improving the surface activity of fish scale gelatin as claimed in claim 2, wherein in the step 1, the acid solution is hydrochloric acid with a concentration of 0.3-0.7 mol/L, the ratio of fish scales to hydrochloric acid is 1: 10-30 g/mL, and the decalcification time is 1-3 h.
4. The method for rapidly improving the surface activity of fish scale gelatin as claimed in claim 2, wherein the ratio of wet fish scales to deionized water is 1:3(w/v), the heating temperature is 80 ℃, the preparation time is 2h, the fish scale residue is removed by filtration, the filtrate is placed in a rotary evaporator at 60 ℃, the volume of the filtrate is evaporated to 1/3 of the original volume, the added sodium tripolyphosphate is crystal, the mixture is stirred for 1h at 25 ℃ after the addition, and the concentrated fish scale gelatin solution is freeze-dried.
5. The method for rapidly improving the surface activity of fish scale gelatin according to any one of claims 1 to 5, wherein the fish scales are black carp scales.
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| CN115754092A (en) * | 2022-12-16 | 2023-03-07 | 江西师范大学 | Identification method of gelatin of cyprinus carpio |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111387477A (en) * | 2020-05-06 | 2020-07-10 | 江西师范大学 | Microcapsule embedding technology for improving digestion stability of lotus leaf flavone |
| CN115754092A (en) * | 2022-12-16 | 2023-03-07 | 江西师范大学 | Identification method of gelatin of cyprinus carpio |
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