【摘要】 以金枪鱼皮为原料，通过酸法、碱法、酶法分别制备了A型、B型和E型鱼明胶，分析了不同条件下制备的鱼明胶性能与结构，并研究了鱼明胶/VE乳液的性能。结果表明，三种方法制备的鱼明胶产率最高可达到40%左右，B型鱼明胶的凝胶强度和粘度远高于A型和E型鱼明胶，最高分别达到1 804.8 Bloom g和150.0 m Pa·s。DSC结果表明，B型鱼明胶的平均Tu比E型鱼明胶高11.1℃，比A型鱼明胶高4.2℃，B型鱼明胶的热性能最稳定。HPLC结果表明，A型鱼明胶最高载油率为41.7%,B型和E型鱼明胶最高载油率分别为20.9%和19.6%;B型鱼明胶/VE乳液平均粒径高于A型和E型鱼明胶乳液。更多还原

【Abstract】 Type A, type B and type E fish gelatin were prepared from tuna fish skin by acid,alkali and enzyme method. The properties and structures of fish gelatin prepared under different conditions were analyzed, and the properties of fish gelatin/VE emulsion were also studied. The results showed that the recovery rate of fish gelatin could reach 40% prepared by these three methods. The gel strength and viscosity of type B fish gelatin were much higher than that of type A and E gelatin, the highest value was 1 804.8 Bloom g and 150 mPa·s respectively. DSC results show that the average value of Tuof type B fish gelatin was 11.1 ℃ higher than that of type E fish gelatin and 4.2 ℃ higher than that of type A fish gelatin, type B fish gelatin has the most stable thermal properties. As calculated from HPLC results that the highest oil loading rate of type A fish gelatin was 41.7%, and that of type B and E fish gelatin were 20.9% and 19.6%,respectively. The average particle size of type B fish gelatin/VE emulsion was greater than that of type A and E fish gelatin emulsion.更多还原