鱼明胶提取及其品质影响因素

A review: Factors affecting fish gelatin extraction and its quality

明胶是一种由哺乳动物胶原蛋白热水解而得到的天然大分子物质,由于其独特的凝胶性质和合理的价格使其在食品、医药行业得以广泛的应用,但出于疾病安全及宗教信仰等问题,哺乳动物明胶的应用受到质疑与排斥,现急需一种新型来源的明胶以取代,目前研究最深入的是鱼明胶。鱼明胶的品质受多种因素影响而限制其应用,该文对影响鱼明胶产量和品质的原因进行了综述,并总结了近年来与鱼明胶传统提取法相结合以获得符合市场需求的更佳品性的明胶的新技术新手段,以期为相关科研工作者进一步提高鱼明胶产量和品质、扩大鱼明胶的应用前景提供参考和理论依据。

Gelatin is a natural macromolecule extracted by thermal hydrolysis of mammalian collagen.Due to its unique gel properties and reasonable price,gelatin has been widely used in food and pharmaceutical industries.However,applications of mammalian gelatin have been questioned and rejected because of the potential disease transmission and religion food taboo,therefore,it is urgently to replace it with a new source of gelatin.At present,the new source is fish gelatin.The quality of fish gelatin is affected by many factors that limit its applications.This article reviewed the factors that affecting the yield and quality of fish gelatin,and summarized the new technologies that combined with traditional gelatin extraction methods to obtain higher quality gelatin that meets the market demand.This review was expected to provide references and theoretical bases for relevant scientific research workers to further improve the yield and quality for fish gelatin and to expand the applications of fish gelatin.