巴沙鱼皮明胶性质及应用研究

发布时间：2018-07-11 15:53

  本文选题：明胶 + 软胶囊　； 参考：《中国海洋大学》2012年硕士论文

【摘要】：明胶是胶原转化生成的一种亲水性物质。目前，其主要来源是猪、牛等哺乳动物的皮和骨。由于疯牛病的爆发及宗教信仰的原因，一些国家开始禁止哺乳动物明胶的使用，于是人们开始寻找新的明胶原料资源。水产动物皮中含有较高的胶原蛋白，因此成为了明胶新的来源之一。但是，由于来源、制备工艺不同，，水产动物明胶的理化性质就不同。 本文对实验室制备的巴沙鱼皮明胶的理化性质进行了测定，并与哺乳动物明胶性质进行了比较。在此基础上对巴沙鱼皮明胶市场定位进行了评估。进而，研究了巴沙鱼皮明胶的应用。研究结论总结如下： 1.测定了巴沙鱼皮明胶的理化指标并与不同类型的哺乳动物明胶进行了比较。结果表明，巴沙鱼皮明胶冻力为200-220bloom，粘度6map.S，650nm处透明度70-80%，等电点9，pH4，达到了药用A型200皮胶和食用A型B级皮胶的标准。相比哺乳动物明胶，巴沙鱼皮明胶的特点是：粘度较高，凝胶、融化温度较低。 2.研究不同因素对巴沙鱼皮明胶胶凝性质的影响。结果如下：明胶的凝胶强度随陈化时间的增加不断增加，16h之后不再变化凝胶强度随明胶浓度的增加而增加。明胶溶液的pH在明胶等电点附近时，明胶凝胶强度最大。蔗糖添加量为10%，麦芽糖浆添加量为6%时明胶凝胶强度最大。随着离子强度的增加明胶凝胶强度随之下降。明胶粘度随着温度的升高不断下降，随着明胶浓度的增加不断上升。当pH在等电点区域时，明胶粘度最低。当离子的添加量小于1%时，随着离子的增加明胶粘度不断下降，添加量增加到1%-2%时明胶粘度不再变化。 3.研究了利用巴沙鱼皮明胶制备软胶囊片的工艺及工艺条件。制作最佳工艺参数为：明胶水的比例为1/4、甘油明胶比例为0.4/1、明胶溶胀时间为2h、明胶溶解温度为70℃、明胶溶液脱气时间为10min、30℃—35℃干燥8—10h。即可制得崩解时限小于30min合格的软胶囊皮。采用DSC法研究了巴沙鱼皮明胶熔点对明胶软胶囊片熔点的影响，巴沙鱼皮明胶制备的软胶囊片熔点比同等级哺乳动物明胶制备的软胶囊片的熔点高7-8℃。巴沙鱼皮明胶较低的熔点不会限制其在软胶囊制备中的应用。 4.研究了巴沙鱼皮明胶在软糖中的应用。以感官评定和质构为指标，确定了巴沙鱼皮明胶制作软糖的工艺及最佳配方。巴沙鱼皮明胶制备软糖的最优配方为：白砂糖添加量15%，麦芽糖浆添加量为28%，明胶添加量为7%，柠檬酸添加量为1%。制作的软糖无鱼腥味，色泽亮白、透明度好、弹性较好。
[Abstract]:Gelatin is a hydrophilic substance formed by collagen conversion. At present, its main source is pig, cattle and other mammals skin and bone. Because of the outbreak of mad cow disease and religious belief, some countries began to ban the use of mammal gelatin, so people began to look for new gelatin raw material resources. Aquatic animal skin contains high collagen, so it has become a new source of gelatin. However, the physical and chemical properties of aquatic animal gelatin are different due to the origin and preparation process. The physicochemical properties of the gelatin prepared in the laboratory were determined and compared with that of the mammal gelatin. On the basis of this, the market position of Barsa fish skin gelatin was evaluated. Furthermore, the application of the gelatin in the skin of salsa fish was studied. The conclusions are summarized as follows: 1. The physicochemical indexes of the gelatin from the skin of salsa fish were determined and compared with that of different types of mammal gelatin. The results showed that the gelatin from the skin of the salsa was 200-220 bloom. the transparency was 70-80 at 650nm of viscosity and the isoelectric point was 90.The gelatin reached the standard of medicinal type A 200 skin gum and edible A type B grade skin gum. Compared with mammal gelatin, the gelatin of Barkfish skin is characterized by high viscosity, gel and low melting temperature. 2. 2. The effects of different factors on the gelatin properties of Barkfish skin were studied. The results are as follows: the gel strength of gelatin does not change with the increase of gelatin concentration with the increase of aging time for 16 h. When the pH of gelatin solution is near the gelatin isoelectric point, the gelatin gel strength is the highest. The gelatin gel strength was the highest when sucrose was 10 and malt syrup was 6. The gelatin gel strength decreased with the increase of ionic strength. The viscosity of gelatin decreases with the increase of temperature and increases with the increase of gelatin concentration. When pH is in the isoelectric region, gelatin viscosity is the lowest. When the amount of ions added is less than 1, the viscosity of gelatin decreases with the increase of ions, and the viscosity of gelatin does not change when the amount of addition increases to 1- 2%. The preparation of soft capsules by gelatin from the skin of salsa fish was studied. The optimum technological parameters are as follows: the ratio of gelatin water is 1 / 4, the ratio of glycerol gelatin is 0.4 / 1, the swelling time of gelatin is 2 h, the dissolution temperature of gelatin is 70 鈩

本文编号：2115753