海藻酸钠对鱼皮明胶膜理化特性的影响
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摘要
采用罗非鱼皮明胶与海藻酸钠混合制备可食性复合膜,研究海藻酸钠含量对复合膜理化性质的影响。结果显示:单一罗非鱼皮明胶具有良好的成膜能力,但是机械性能差,将海藻酸钠添加到明胶膜中得到的复合膜抗拉强度和断裂伸长率有明显改善,海藻酸钠添加量在40%时,抗拉强度达最大值6.6 MPa,相对于纯明胶膜(5.5 MPa)和纯海藻酸钠膜(4.6 MPa)分别增加20%和43%,断裂伸长率也在此时达到最大值120%,比纯明胶膜(64%)和纯海藻酸钠膜(88%)分别增加87.5%和26.7%。海藻酸钠水溶性和吸湿率分别高达100%和48.7%,经共混后复合膜的水溶性降低至55%以下,吸湿率介于25%～40%之间,有较大的改善。流变学特性和X射线衍射分析结果表明:明胶和海藻酸钠具有良好的相容性,二者共混可制得性质稳定的复合膜,海藻酸钠与明胶的复合膜液为非牛顿流体,黏度和增稠能力较单一明胶膜有所增加。
A series of edible composite films were prepared by blending tilapia skin gelatin with sodium alginate. The effects of sodium alginate on physicochemical properties of composite films were investigated. The results showed that tilapia skin gelatin had good film-forming property, but poor mechanical properties. The tensile strength and the elongation at break of composite films were improved compared with pure gelatin films. The maximum tensile strength of 6.6 MPa was obtained upon addition of 40% sodium alginate, an increase of 20% and 43%, respectively compared with pure gelatin film(5.5 MPa)and pure sodium alginate film(4.6 MPa); the maximum elongation at break of 120% was also achieved, an increase of87.5% and 26.7% over pure gelatin film(64%) and pure sodium alginate film(88%), respectively. The water solubility and hygroscopicity of sodium alginate were as high as 100% and 48.7%, respectively. The water solubility of composite films was controlled below 55% and the hygroscopicity was in the range between 25% and 40%, which were greatly improved.The analysis of rheological properties and X-ray diffraction showed that sodium alginate and gelatin had good compatibility with each other, resulting in a stable composite film. Blended solutions of sodium alginate and gelatin were non-Newtonian fluid. The viscosity and thickening ability of composite films were higher than that of pure gelatin films.
A series of edible composite films were prepared by blending tilapia skin gelatin with sodium alginate. The effects of sodium alginate on physicochemical properties of composite films were investigated. The results showed that tilapia skin gelatin had good film-forming property, but poor mechanical properties. The tensile strength and the elongation at break of composite films were improved compared with pure gelatin films. The maximum tensile strength of 6.6 MPa was obtained upon addition of 40% sodium alginate, an increase of 20% and 43%, respectively compared with pure gelatin film(5.5 MPa)and pure sodium alginate film(4.6 MPa); the maximum elongation at break of 120% was also achieved, an increase of87.5% and 26.7% over pure gelatin film(64%) and pure sodium alginate film(88%), respectively. The water solubility and hygroscopicity of sodium alginate were as high as 100% and 48.7%, respectively. The water solubility of composite films was controlled below 55% and the hygroscopicity was in the range between 25% and 40%, which were greatly improved.The analysis of rheological properties and X-ray diffraction showed that sodium alginate and gelatin had good compatibility with each other, resulting in a stable composite film. Blended solutions of sodium alginate and gelatin were non-Newtonian fluid. The viscosity and thickening ability of composite films were higher than that of pure gelatin films.
引文
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[28]钱文文,李帅,王春辉,等.不同品种莲藕淀粉的颗粒形态及流变特性研究[J].食品工业科技,2012,33(4):195-199.DOI:10.13386/j.issn1002-0306.2012.04.104.
[29]YAKIMETS I,PAES S S,WELLNER N,et al.Effect of water content on the structural reorganization and elastic properties of biopolymer films:a comparative study[J].Biomacromolecules,2007,8(5):1710-1722.DOI:10.1021/bm070050x.
[30]CHENG M,DENG J,YANG F,et al.Study on physical properties and nerve cell affinity of composite films from chitosan and gelatin solutions[J].Biomaterials,2003,24(17):2871-2880.DOI:10.1016/S0142-9612(03)00117-0.
[2]BOURTOOM T.Edible films and coatings:characteristics and properties[J].International Food Research Journal,2008,15(3):237-248.
[3]GóMEZ-GUILLéN M C,PéREZ-MATEOS M,GóMEZ-ESTACA J,et al.Fish gelatin:a renewable material for developing active biodegradable films[J].Trends in Food Science&Technology,2009,20(1):3-16.DOI:10.1016/j.tifs.2008.10.002.
[4]HOSSEINI S F,REZAEI M,ZANDI M,et al.Fabrication of bio-nanocomposite films based on fish gelatin reinforced with chitosan nanoparticles[J].Food Hydrocolloids,2015,44:172-182.DOI:10.1016/j.foodhyd.2014.09.004.
[5]FALGUERA V,QUINTERO J P,JIMéNEZ A,et al.Edible films and coatings:structures,active functions and trends in their use[J].Trends in Food Science&Technology,2011,22(6):292-303.DOI:10.1016/j.tifs.2011.02.004.
[6]林琳.鱼皮胶原蛋白的制备及胶原蛋白多肽活性的研究[D].青岛:中国海洋大学,2006.
[7]DE CARVALHO R A,GROSSO C R F.Characterization of gelatin based films modified with transglutaminase,glyoxal and formaldehyde[J].Food Hydrocolloids,2004,18(5):717-726.DOI:10.1016/j.foodhyd.2003.10.005.
[8]胡国华.功能性食品胶[M].2版.北京:化学工业出版社,2014.
[9]ZHONG D,HUANG X,YANG H,et al.New insights into viscosity abnormality of sodium alginate aqueous solution[J].Carbohydrate Polymers,2010,81(4):948-952.DOI:10.1016/j.carbpol.2010.04.012.
[10]肖茜.多糖基可食用膜成膜机理及水分子对膜的影响[D].无锡:江南大学,2012.
[11]陈胜军,李来好.罗非鱼加工产业相关情况[J].科学养鱼,2014(9):16-17.
[12]汲聪玲,陆剑锋,吕顺,等.不同提取温度对白鲢鱼皮明胶理化性质的影响[J].食品科学,2016,37(9):117-122.DOI:10.7506/spkx1002-6630-201609022.
[13]王京.鱼糜可食用蛋白膜的制备、性质与应用研究[D].青岛:中国海洋大学,2011.
[14]SAHRAEE S,MILANI J M,GHANBARZADEHH B,et al.Physicochemical and antifungal properties of bio-nanocomposite film based on gelatin-chitin nanoparticles[J].International Journal of Biological Macromolecules,2017,97:373-381.DOI:10.1016/j.ijbiomac.2016.12.066.
[15]李东华.羧甲基壳聚糖-明胶膜的制备及其性能研究[D].杭州:浙江工业大学,2010.
[16]陈丽,李八方,赵雪,等.可食性狭鳕鱼皮明胶-褐藻胶复合膜的性质与结构表征[J].食品工业科技,2009,30(10):275-278.DOI:10.13386/j.issn1002-0306.2009.10.061.
[17]王碧,廖立敏,邱艳,等.一种新型生物膜材料:葡甘聚糖/海藻酸钠/羧甲基纤维素共混膜[J].华中师范大学学报(自然科学版),2012,46(6):719-724.DOI:10.3969/j.issn.1000-1190.2012.06.018.
[18]ETXABIDE A,LECETA I,CABEZUDO S,et al.Sustainable fish gelatin films:From food processing waste to compost[J].ACSSustainable Chemistry&Engineering,2016,4(9):4626-4634.DOI:10.1021/acssuschemeng.6b00750.
[19]王利强,董晓萌,游柳青,等.海藻酸钠/阿拉伯树胶混合可食性膜液的流变性能[J].食品与发酵工业,2015,41(4):73-76.DOI:10.13995/j.cnki.11-1802/ts.201504014.
[20]CHETOUANI A,FOLLAIN N,MARAIS S,et al.Physicochemical properties and biological activities of novel blend films using oxidized pectin/chitosan[J].International Journal of Biological Macromolecules,2017,97:348-356.DOI:10.1016/j.ijbiomac.2017.01.018.
[21]刘云,张川,张传杰,等.氧化淀粉的氧化度对其交联海藻酸钠/明胶互穿网络膜性能的影响[J].高分子学报,2015(4):374-381.DOI:10.11777/j.issn1000-3304.2015.14305.
[22]CHEN Z G,MO X,HE C M,et al.Intermolecular interactions in electrospun collagen-chitosan complex nanofibers[J].Carbohydrate Polymers,2008,72(3):410-418.DOI:10.1016/j.carbpol.2007.09.018.
[23]SU J F,WANG S B,LU S G,et al.Moisture sorption and water vapor permeability of soy protein isolate/poly(vinyl alcohol)/glycerol blend films[J].Industrial Crops and Products,2010,31(2):266-276.DOI:10.1016/j.indcrop.2009.11.010.
[24]HE M,ZHANG B,DOU Y Q,et al.Blend modification of feather keratin-based films using sodium alginate[J].Journal of Applied Polymer Science,2017,134(15):44680-44687.DOI:10.1002/app.44680.
[25]彭帅.罗非鱼皮明胶的流变、质构及其成膜性[D].上海:上海海洋大学,2015.
[26]GHASEMLOU M,KHODAIYAN F,OROMIEHIE A.Rheological and structural characterisation of film-forming solutions and biodegradable edible film made from kefiran as affected by various plasticizer types[J].International Journal of Biological Macromolecules,2011,49(4):814-821.DOI:10.1016/j.ijbiomac.2011.07.018.
[27]卢静静,罗志刚.谷氨酸对木薯淀粉糊流变性质的影响[J].食品科学,2012,33(15):11-14.
[28]钱文文,李帅,王春辉,等.不同品种莲藕淀粉的颗粒形态及流变特性研究[J].食品工业科技,2012,33(4):195-199.DOI:10.13386/j.issn1002-0306.2012.04.104.
[29]YAKIMETS I,PAES S S,WELLNER N,et al.Effect of water content on the structural reorganization and elastic properties of biopolymer films:a comparative study[J].Biomacromolecules,2007,8(5):1710-1722.DOI:10.1021/bm070050x.
[30]CHENG M,DENG J,YANG F,et al.Study on physical properties and nerve cell affinity of composite films from chitosan and gelatin solutions[J].Biomaterials,2003,24(17):2871-2880.DOI:10.1016/S0142-9612(03)00117-0.
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