Abstract：
The preparation and use of gelatins from fish by-products have attracted much attention in the field of food science. Herein, four types of tilapia head gelatins were extracted and characterized: hot water-pretreated gelatin (HWG), acetic acid-pretreated gelatin (AAG), sodium hydroxide-pretreated gelatin (SHG), and pepsin enzyme-pretreated gelatin (PEG). The gel strength values followed the order: PEG (74 ± 1 Bloom) > AAG (66 ± 1) > HWG (59 ± 1) > SHG (34 ± 1). The foaming properties, fish oil emulsion viscosity, emulsion activity, and emulsion stabilization ability followed this order: PEG > HWG ≥ AAG > SHG. The effect mechanisms of extraction methods and gelatin concentrations on the emulsion stability involved the interfacial tension, emulsion viscosity, and fat-binding capacity. This work provided important knowledge for analyzing the relations between the structure and function of gelatin. It also provided a high-value application method of fish wastes.
摘要：
从鱼类副产品中制备和使用明胶在食品科学领域引起了极大的关注。在这里，提取并表征了四种类型的罗非鱼头明胶：热水预处理明胶（HWG），乙酸预处理明胶(AAG),氢氧化钠预处理明胶（SHG），和胃蛋白酶酶预处理的明胶(PEG)。凝胶强度值依次为:PEG(74±1布卢姆)>AAG(66±1)>HWG(59±1)>SHG(34±1)。发泡性能，鱼油乳液粘度，乳液活性，乳液稳定能力遵循以下顺序:PEG>HWG≥AAG>SHG。提取方法和明胶浓度对乳液稳定性的影响机理涉及界面张力，乳液粘度,和脂肪结合能力。这项工作为分析明胶的结构与功能之间的关系提供了重要的知识。本发明还提供了一种高价值的鱼废弃物应用方法。
