明胶对鮰鱼卵肽-钙纳米粒的形成及热稳定性的影响

Effects of Gelatin on the Formation and Thermal Stability of Gelatin to Channel Catfish Roe Peptide-Calcium Nanoparticles

以鮰鱼卵肽-钙纳米粒为原料,探究明胶对鮰鱼卵肽-钙纳米粒的形成及热稳定性的影响。结果表明,鮰鱼卵肽-钙纳米粒分散液在50 ℃加热的作用下会失稳集聚出现沉淀。在纳米粒分散液中加入0.5%、1.0%、1.5%明胶后,纳米粒的耐热性分别提高至60 ℃、70 ℃、80 ℃。明胶对鮰鱼卵肽-钙纳米粒的形成具有抑制作用,导致其形成纳米粒需要更高的pH和氯化钙浓度。明胶参与形成的纳米粒的耐热性显著提高。

Using the stability of channel catfish egg peptide-calcium nanoparticles as raw material,the effect of gelatin on the formation and thermal stability of channel catfish egg peptide-calcium nanoparticles was investigated.The results showed that the channel catfish egg peptide-calcium nanoparticle dispersion would be unstable,lomerated and precipitated when heated at 50℃.After adding 0.5%,1.0% and 1.5% gelatin to the nanoparticle dispersion,theheat resistance of the nanoparticles was increased to 60℃,70℃ and 80℃,respectively.Gelatin has an inhibitory effect on the formation of channel catfish egg peptide-calcium nanoparticles,resulting in the formation of nanoparticles requiring higher pH and calcium chloride concentration.The heat resistance of the nanoparticles formed with the participation of gelatin was significantly improved.