兔皮明胶功能特性及其影响因素

Functional Characteristics and Influencing Factors of Rabbit Skin Gelatin

为研究兔皮明胶的功能特性,对兔皮明胶的流体特性、全质构特性等进行测定。结果表明兔皮明胶对剪切速率的敏感性较小,其硬度、胶着性、咀嚼性和弹性高于猪皮明胶,在耐咀嚼的糖果类食品、肉制品生产中具有应用优势。色差检测结果表明兔皮明胶对产品的外观颜色影响较小,在实际应用中可替代猪皮明胶。不同质量浓度和pH值条件下,兔皮明胶和猪皮明胶加工特性的测定结果表明,兔皮明胶的黏度、起泡性总体均高于猪皮明胶;兔皮明胶的黏度随质量浓度的增加而增大,当质量浓度为4 g/100 m L时达到最大,当pH值靠近等电点时,其黏度减小;兔皮明胶的起泡性随质量浓度增加呈上升趋势,在质量浓度为3 g/100 m L时达到最佳。兔皮明胶的乳化稳定性随质量浓度和pH值的增大呈现先升高后降低的趋势,当质量浓度和pH值分别为3 g/100 m L和4.0时乳化稳定性达到最佳,且均高于猪皮明胶。

The fluid properties, texture profile analysis（TPA） parameters, color properties and functional characteristics of rabbit skin gelatin were studied in this research. The results showed that the sensitivity of rabbit skin gelatin to shear rate was small. The hardness, gumminess and chewiness of rabbit skin gelatin were higher than those of pigskin gelatin, which would contribute to its application in chewy candy foods and meat products. The results of chroma meter measurement showed that there was no apparent difference in color between two gelatins. Under different conditions of gelatin concentration and pH, the viscosity and foamability of rabbit skin gelatin were higher than those of pigskin gelatin. The viscosity of rabbit skin gelatin increased with its increasing concentration, reaching the maximum level at gelatin concentration of 4 g/100 m L. When pH was close to the isoelectric point, its viscosity decreased. Foaming ability rose with the increase in its concentration, reaching the highest level at 3 g/100 m L. But the emulsion stability of rabbit skin gelatin increased initially and decreased later with the increase in either its concentration or pH, reaching the highest level at 3 g/100 m L concentration and pH 4.0, which was superior to that of pigskin gelatin.