鸡骨明胶的凝胶化研究 - 食品科学.pdfVIP

※基础研究 食品科学 2008, Vol. 29, No. 06 83 1 2 刘小玲 ，许时婴 (1.广西大学轻工与食品工程学院，广西南宁 530004 ；2.江南大学食品学院，江苏无锡 214122) ：本研究采用差示扫描量热法(DSC) 、红外光谱(FT-IR) 、圆二色谱(CD) 、荧光光谱、原子力显微镜(AMF) 等手段研究鸡骨明胶溶液胶凝化过程。原子力显微镜观察到，随着明胶溶液中分子数目的增多，分子链逐渐聚集 缔合形成网络结构。圆二色谱显示，明胶凝胶的交联点为类似胶原的三股螺旋结构。明胶溶液胶凝时，体系的荧 光强度显著增大，红外光谱可见O-H 和C=O 伸缩振动增加。由此推断，明胶的凝胶化是明胶分子借助氢键力作用 形成三股螺旋交联点的网络结构，同时疏水相互作用促进凝胶形成。 ：鸡骨明胶；胶凝化；原子力显微镜；红外光谱；圆二色谱 Study on Gelation of Chicken Bone Gelatin 1 2 LIU Xiao-ling ，XU Shi-ying (1.College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China； 2.College of Food Science and Technology, Jiangnan University, Wuxi 214122, China) Abstract ：Gelling of chicken bone gelatin was studied by methods of different scanning calorimeter (DSC), Fourier transform infrared spectroscopy (FT-IR), circular dichroism (CD), fluorescent spectrum and atom force microscopy (AFM) in this paper. With molecule numbers increasing in gelatin solution, protein molecules assemble to form a three-dimensional network which was observed by AFM. It was showed that the junction zone was triple-helix structure by CD spectrum. The fluorescent intensity and flex vibrancy intensity of H-O and C=O in FT-IR increased when gelatin solution was cooled. It was deduced gelatin gel was formed by hydrogen bone and hydrophobic reaction. The Junction zone was triple-helix structure as collagen. Key words ：chicken bone gelatin ；gelling ；AFM ；FT-IR ；CD 中图分类号：TS201.2 文献标识码：A 文章编号：1002-6630(2008)06-0083-04 一定浓度的明胶溶液冷却时，明胶分子束缚大量的 1 材料与方法 水，形成具有黏弹性的凝胶体。明胶凝胶是胶