Effects Of Acid-Base Concentration On The Physical And Chemical Properties Of Gelatin During The Gelatinization Process Of Bigeye Tuna Skin Collagen
Keywords
Collagen Gelatinization, Acid-Base Concentration, Structure, Bigeye Tuna Skin
Abstract
Abstract Using bigeye tuna skin as raw material, the effects of alkali solution concentration and acid solution concentration on collagen gelatinization were investigated. The research showed that when the alkali solution mass fraction was 0.8% and the acid solution mass fraction was 2.0%, the gelatin yield and gelatinization were The glue strength is excellent | Fourier transform infrared spectroscopy (FTIR) results show that alkali treatment breaks the original hydrogen bond balance of collagen and loosens the triple helix structure | Acid treatment with different mass fractions makes collagen Some structures are destroyed; the triple helix structure is expanded; the secondary structure changes to disorder; these changes make it easier to release subunits during the thermal extraction process | Electron microscopy scanning results of gelatinized collagen show that alkali treatment can damage collagen The structure of the gelatinized collagen caused slight degradation; after continuing the acid treatment, the degree of degradation of the gelatinized collagen was obvious; it gradually became an irregular curl shape; after comparing the surface structure state of the gelatinized collagen in each treatment group, it was found that the mass fraction of the alkali treatment was 0.8% and that of the acid treatment When the mass fraction is 2.0%, the apparent damage of collagen is more obvious, which is consistent with the yield result | Gelatin electrophoresis analysis shows that when the mass fraction of alkali treatment is low, the content of macromolecule components in gelatin is low, while the content of small molecule components is high. In other groups, as the alkali treatment mass fraction increases, the ¦Á chain content in gelatin increases; when the alkali concentration reaches 2.3%, the ¦Â chain content in gelatin increases and the ¦Á chain content decreases relatively, resulting in a decrease in gel strength. In the acid-treated group, the mass fraction is in the range of 0.5% to 1.5%; when the acid-treated mass fraction is 1.5%, there are more high molecular weight components in gelatin; at this time, the gelatin gel strength is maximum. When the acid treatment mass fraction is higher than 2.0%, the content of small molecule components in the resulting gelatin gradually increases; after the acid treatment mass fraction reaches 2.5%, the content of small molecule components in the gelatin electrophoresis strip increases significantly, causing gel intensity gradually decreases
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Original research was done by SUN Yi; HAN Shuang; MA Liang;; CAI Lu-yun; ZHANG Yu-hao;
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