pH和甜味剂对胶原蛋白溶液稳定性的影响

Effects of pH and Different Sweeteners on the Stability of Collagen Solution

研究了pH和不同甜味剂的添加对胶原蛋白溶液稳定性的影响。以市售某品牌胶原蛋白粉、自制鱼皮胶原蛋白粉和鱼鳞胶原蛋白粉为原料,分别以色泽L*,a*,b*和透光率T为指标,研究溶液pH和不同种类的甜味剂对三种胶原蛋白溶液的稳定性的影响。结果表明:pH对三种胶原蛋白溶液的稳定性影响不大,而甜味剂的种类对胶原蛋白溶液的色泽L*,a*,b*值和透光率T的影响显著。添加三氯蔗糖、麦芽糖醇和木糖醇的胶原蛋白溶液比较稳定,鱼鳞胶原蛋白相较于市售胶原蛋白和鱼皮胶原蛋白更易发生美拉德反应,而导致加深颜色和降低透光率。

The study was to investigate the effects of pH value and the addition of different sweeteners on the stability of collagen solution. The color and transmittance of collagen solution from a commercial brand of collagen powder, self-made fish skin collagen powder and fish scale collagen powder was measured, respectively. The results showed that the effect of pH on the stability of three kinds of collagen solutions was not significant, while the effect of different sweeteners on the stability of three kinds of collagen solutions was significant. The addition of sucralose, maltitol or xylitol in collagen solution was more stability, while the fish scale collagen was easy to brown by Maillard reaction.