蛋白浓度对罗非鱼皮明胶高温干燥成膜的影响

Effect of Protein Concentration on the Film Formation of Tilapia Skin Gelatin at High Temperature

为明确鱼皮明胶在高温下的成膜特性,考察了不同蛋白浓度对罗非鱼皮明胶可食膜性质的影响。结果发现,在25℃下干燥制备的明胶膜(对照组)其抗拉伸强度和热收缩率分别高达67.72 MPa和48.75%,膜的固形物溶解率和蛋白溶解率分别为22.97%和15.59%。然而,在100℃干燥条件下,当成膜液的起始蛋白质量分数为5%时,形成的明胶膜其抗拉伸强度和热收缩率分别降低至8.99 MPa和8.13%,而固形物溶解率和蛋白溶解率分别上升至33.36%和37.47%。起始蛋白质量分数提高至40%时,上述指标都逐渐接近对照组。另一方面,根据差示扫描量热仪和傅里叶变换红外光谱仪对明胶膜的分析结果,发现成膜液中起始蛋白浓度较低时,蛋白的三股螺旋结构在高温干燥时容易遭到破坏,结果导致明胶膜机械性能和耐水性能的下降。

With the aim to clarify the film-forming characteristics of fish skin gelatin at high temperature, the effect of protein concentration of film-forming solution on the properties of edible films based on the tilapia skin gelatin was investigated. The gelatin was extracted from tilapia skins which were obtained from fresh fish during fillet processing. The obtained gelatin were swollen in distilled water for 30 min and then dissolved at 60℃ to obtain the film-forming solutions （FFS）. Glycerol as a plasticizer was added at the concentration of 20% of gelatin, and the concentration of gelatin dry basis in FFS was adjusted to 5% , 10% , 20% , 30% and 40%. Air bubbles in FFS were removed by a hybrid mixer. Subsequently, the FFS was cast onto a rimmed silicone resin plate （50 mm ±50 mm） and dried at 100℃ for 30 min, and the obtained films were then conditioned at （25± 0.5） ℃ and （50 ± 5 ） % RH for 48 h. After having been peeled off, the resulting gelatin films were used for the determination of mechanical properties, water resistance properties and heat shrinkage （HS）. Furthermore, the formation mechanism of skin gelatin films was elucidated by electrophoretic analysis, differential scanning calorimetry （DSC） and Fourier transform infrared spectroscopy （FT/IR）. As a result, the tensile strength （TS） and HS of gelatin films prepared at 25℃ （Control） could reach up to 67.72 MPa and 48.75% , with the matter solubility （MS） and protein solubility （PS） of films was 22.97% and 15.59% , respectively. When film-forming solution with protein concentration of 5% was dried at 100℃ , the TS and HS of the resulting films was decreased to 8.99 MPa and 8.13%, while the MS and PS was increased to 33.36% and 37.47% , respectively. However, the values above were all gradually close to those of the control with increasing the protein concentration to 40% in the film-forming solution. On the other hand, based on the analyses with DSC and FT/IR for the gelatin films, it was found that the triple-helical structure of tilapia skin gelatin was destroyed when the film-forming solution with lower protein concentration was dried at high temperature, resulting in the gelatin films obtained with poor mechanical properties and water resistance ability.