【作者】 高艳蕾； 邱毅； 王丽媛； 王拙； 范晓娜； 张丽； 余群力； 韩玲；

【Author】 Gao Yanlei;Qiu Yi;Wang Liyuan;Wang Zhuo;Fan Xiaona;Zhang Li;Yu Qunli;Han Ling;College of Food Science and Engineering,Gansu Agricultural University;

【机构】 甘肃农业大学食品科学与工程学院；

【摘要】 本文研究了不同超高压压力及超高压时间对牛皮明胶功能特性、热稳定性、流变特性、二级结构及分子间作用力的影响。结果表明,超高压处理可以显著提高凝胶体系的凝胶强度、热变性温度及焓变值。流变和功能特性研究结果显示,超高压处理可使凝胶样品具有更高的凝胶温度、熔化温度、起泡性、乳化性和溶解性。基于拉曼光谱、傅里叶变换红外光谱和紫外吸收光谱结果分析,在超高压处理下,凝胶体系的紫外光谱吸收峰强度显著增大。凝胶体系的蛋白质二级结构中,无规则卷曲转化为α-螺旋,从而使得结构更加紧凑有序。根据Zeta电位分析发现,Zeta电位的绝对值逐渐下降,表明超高压处理有利于促进二硫键的生成,增强疏水相互作用和蛋白-水分子间氢键,减弱静电相互作用。本研究采用超高压处理制备牛皮明胶,显著改善了蛋白质的功能特性和结构组成,为实现牛皮高值化利用提供理论支持和指导依据。更多还原

【Abstract】 This paper studies the effects of different ultra-high pressure and ultra-high pressure time on the functional properties,thermal stability,rheological properties,secondary structure and intermolecular forces of cowhide gelatin.The results show that ultra-high pressure treatment can significantly increase the gel strength,thermal denaturation temperature and enthalpy change value of the gel system.The research results of rheological and functional properties show that ultra-high pressure treatment can make gel samples have higher gel temperature,melting temperature,foaming,emulsification and solubility.Based on the analysis of the results of Raman spectroscopy,Fourier transform infrared spectroscopy and ultraviolet absorption spectroscopy,under ultra-high pressure processing,the ultraviolet spectrum absorption peak intensity of the gel system is significantly increased.In the protein secondary structure of the gel system,random coils are transformed into α-helices,which makes the structure more compact and orderly.According to Zeta potential analysis,it is found that the absolute value of Zeta potential gradually decreases,indicating that ultra-high pressure treatment is beneficial to promote the formation of disulfide bonds,enhance hydrophobic interactions and hydrogen bonds between protein and water molecules,and weaken electrostatic interactions.In this study,ultra-high pressure processing was used to prepare cowhide gelatin,which significantly improved the functional properties and structural composition of the protein,and provided theoretical support and guidance for the realization of high-value utilization of cowhide.更多还原