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草鱼鱼鳞胶原蛋白的流变学性能研究

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以草鱼鱼鳞为原料,在低于蛋白变性温度的条件下提取酸溶性胶原蛋白(acid-soluble collagens,ASC)和酶溶性胶原蛋白(pepsin-solubIe collagens,PSC),并对其溶液流变学性能进行系统测定.实验结果表明,在实验选择的剪切速率范围内,ASC和PSC溶液均表现为典型非牛顿流体的假塑性流动行为,即溶液黏度随剪切速率的增加而减小;在相同浓度条件下,溶液黏度的大小依次为ASC>PSC>明胶;剪切速率、温度、pH值等因素对ASC和PSC溶液流体性能均有显著影响;在0.6%浓度条件下,ASC和PSC溶液主要表现为流体行为,基本不具备凝胶的弹性行为;胶原蛋白发生热变性后,其流体的弹性行为增强而黏性行为下降.
Rheological Properties of Collagens in Scale of Grass Carp
Acid-soluble collagens (ASC) and pepsin-soluble collagens (PSC) were extracted from scales of grass carp at the low temperature condition. The rheological properties of ASC and PSC were also determination. Results indicated that a non-Newtonian pseudoplastic flow behavior was observed in ASC and PSC. Under the condition of same concentration, the viscosity order of several kinds of collagens was ASC, PSC and Glutin. The rheological properties of ASC and PSC were significantly affected by concentration, temperature and pH. At the concentration of 0.6%, ASC and PSC displayed a liquid behavior without elasticity behavior of gel. However, denaturalization of collagens through heating resulted in an enhancement of elasticity behavior and reduction of viscous behavior in collagens.

scale of grass carpcollagenrheological property

汪海波、王孟津、张寒俊、徐群英

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武汉工业学院化学与环境工程学院,湖北,武汉,430023

草鱼鱼鳞 胶原蛋白 流变学性能

湖北省教育厅资助项目武汉市科技局科技攻关计划项目武汉工业学院大学生创新性实验计划

Q20081804200920137006ZD14

2009

食品科学
北京食品科学研究院

食品科学

CSTPCDCSCD北大核心
影响因子：1.327
ISSN：1002-6630
年,卷(期)：2009.30(23)
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