鲢鱼皮可食性胶原蛋白膜的制备及性能研究

Study on the Preparation and Property of Collagen Film from Silver Carp Skin

主要研究了胶原蛋白浓度和甘油浓度对鲢鱼皮可食性胶原蛋白膜性能的影响。结果发现,蛋白浓度增加,膜的厚度、机械性能和水蒸气透过率也增加,透明度反而降低;加入甘油,膜的柔韧性和阻光性都增加,抗拉强度降低,甘油浓度越大,膜的水分含量和水蒸气透过率也越大。

The effects of property of silver carp（Hypophthalmichthys molitrix） skin collagen film by protein concentration and glycerol concentration were studied.Films with greater protein content had higher thickness,mechanical properties（TS and EAB） and WVP but lower transparency than those with lower protein content.The addition of glycerol improved flexibility of collagen film and enhanced the light barrier property while decreased TS.However,moisture content and WVP increased with increasing glycerol content.