摘要
为了研究罗非鱼鱼鳞胶原蛋白复合凝胶抗紫外辐射作用及理化性质的变化。本文采用三种促凝剂分别与鱼鳞胶原蛋白形成复合凝胶,研究促凝剂对其抗紫外辐射作用及理化性质的影响。结果表明:凝胶的吸光值随可得然胶质量的增加而减小;在紫外灯照射300s后,胶原蛋白和明胶、琼脂、可得然胶复合凝胶保护下的大肠杆菌存活率分别为0、46.43%±0.75%、33.28%±0.75%、62.06%±0.75%。因此,可得然胶复合凝胶抗紫外辐射效果最好;促凝剂的种类和质量对胶原蛋白的硬度、黏性和回弹性有明显影响;扫描电镜观察发现可得然胶与胶原蛋白有效结合,形成结构较稳定的复配物;通过流变学方法确定胶原凝胶的黏弹性发现,可得然胶形成的凝胶弹性模量G’和黏性模量G"较大,且时间和温度的变化对其影响较小。研究结果为罗非鱼鱼鳞胶原蛋白复合凝胶材料防辐射作用的研究提供了可以借鉴的科学依据。
In order to study the anti-ultraviolet radiation effect and physicochemical properties of tilapia fish scale collagen composite gel. In this paper, three coagulants were used to form a composite gel with fish scale collagen, and the effects of coagulant on its anti-ultraviolet radiation and physical and chemical properties were studied. The results show that the absorbance of the gel decreases with the increase of the quality of the curdlan. After exposure to UV light for 300 s, the survival rates of Escherichia coli under the protection of collagen and gelatin, agar and curdlan gel were 0, 46.43%± 0.75%, 33.28%± 0.75%, 62.06%± 0.75%, respectively. Therefore, it is best to obtain the anti-ultraviolet radiation effect of the curdlan composite gel. The type and quality of the coagulant have a significant effect on the hardness, gumminess and resilience of collagen. Scanning electron microscopy showed that the Therefore, it is best to obtain the anti-ultraviolet radiation effect of the curdlan can be effectively combined with collagen to form a stable structure. By determining the viscoelasticity of the collagen gel by the rheological method, it is found that the gel elastic modulus G’ and the viscous modulus G" formed by the curdlan are larger, and the influence of time and temperature changes is small. The research results provide a scientific basis for the study of the anti-radiation effect of tilapia fish scale collagen composite gel material.
作者
刘磊
孙卫东
张业辉
李思佳
张友胜
阮奇珺
汪婧瑜
黄利华
LIU Lei;SUN Wei-dong;ZHANG Ye-hui;LI Si-jia;ZHANG You-sheng;RUAN Qi-jun;WANG Jing-yu;HUANG Li-hua(Sericulture & Agri-food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China;Institute of Light Industry and Food Engineering, Guangxi University, Nangning 53004, China;Guangzhou City Vocational College Food Department, Guangzhou 510405, China)
出处
《现代食品科技》
EI
CAS
北大核心
2019年第8期91-97,共7页
Modern Food Science and Technology
基金
广东省自然科学基金重点项目(2018B0303110006)
广东省对外合作项目(2018A050506048)
广东省教育厅科技项目(2017GKSCX057)
广东省农业厅科技项目(2018LM2154)
广东省重点领域研发计划项目(2019B020212003)
