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Preparation method of high-gel-property fish skin gelatin based on oxidized polyphenol substances

A technology of fish skin gelatin and oxidized polyphenols, applied in food science and other fields, can solve the problems of low gel strength, poor water holding capacity, weak gel network structure, etc., and achieve the effect of enhancing the effect

Active Publication Date: 2017-06-13
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the amino acid composition and molecular weight structure of fish skin, the gel network structure formed by gelatin is weak and the water holding capacity is poor, so the gel strength is low, which hinders the application of fish skin gelatin, especially for fish skin. Application of property improvement of gel-like food

Method used

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  • Preparation method of high-gel-property fish skin gelatin based on oxidized polyphenol substances
  • Preparation method of high-gel-property fish skin gelatin based on oxidized polyphenol substances

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A method for strengthening fish skin gelatin gel based on oxidized polyphenols, comprising the following steps:

[0026] (1) Extraction of salmon skin gelatin: take salmon skin, cut into pieces; according to the mass volume ratio of fish skin and detergent aqueous solution is 1g:10mL, soak at 25°C for 3h, remove fat; use 0.05mol / L NaOH is 1g:10mL according to the mass volume ratio of fish skin and lye, soak at 25°C for 4 hours, wash with water until pH is 7; The volume ratio is 1g:10mL, the soaking time is 2h, and the pH is 7; the gelatin is extracted at 40°C according to the mass volume ratio of fish skin and deionized water at 1g:5mL, and the extraction time is 10h; cooling, centrifugation, and pre-freezing , freeze-dried;

[0027] (2) Weigh 2% tannic acid of gelatin mass, dissolve in water at 60°C, and pass oxygen at 40°C for 60min;

[0028] (3) The salmon skin gelatin prepared in (1) is dissolved in 60 DEG C of water, and oxidized tannic acid solution is added, s...

Embodiment 2

[0032] A method for strengthening fish skin gelatin gel based on oxidized polyphenols, comprising the following steps:

[0033] (1) Extraction of salmon skin gelatin: take salmon skin, cut into pieces; according to the mass volume ratio of fish skin and detergent aqueous solution is 1g:10mL, soak at 25°C for 3h, remove fat; use 0.05mol / L NaOH is 1g:10mL according to the mass volume ratio of fish skin and lye, soak at 25°C for 4 hours, wash with water until pH is 7; The volume ratio is 1g:10mL, the soaking time is 2h, and the pH is 7; the gelatin is extracted at 40°C according to the mass volume ratio of fish skin and deionized water at 1g:5mL, and the extraction time is 10h; cooling, centrifugation, and pre-freezing , freeze-dried;

[0034] (2) Weigh 2% chlorogenic acid of gelatin mass, dissolve in water at 60°C, and pass oxygen at 40°C for 60min;

[0035] (3) Dissolve the salmon skin gelatin prepared in (1) in 60°C water, so that the final concentration of the gelatin solu...

Embodiment 3

[0039] A method for strengthening salmon skin gelatin gel based on oxidized polyphenols, comprising the following steps:

[0040] (1) Extraction of salmon skin gelatin: take salmon skin, cut into pieces; according to the mass volume ratio of fish skin and detergent aqueous solution is 1g:10mL, soak at 25°C for 3h, remove fat; use 0.05mol / L NaOH is 1g:10mL according to the mass volume ratio of fish skin and lye, soak at 25°C for 4 hours, wash with water until pH is 7; The volume ratio is 1g:10mL, the soaking time is 2h, and the pH is 7; the gelatin is extracted at 40°C according to the mass volume ratio of fish skin and deionized water at 1g:5mL, and the extraction time is 10h; cooling, centrifugation, and pre-freezing , freeze-dried;

[0041] (2) Weigh 2% caffeic acid of gelatin mass, dissolve it in water at 60°C, adjust the pH value of the solution to 8, and pass oxygen at 40°C for 60 minutes;

[0042] (3) Dissolve the salmon skin gelatin prepared in (1) in water at 60°C, ...

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Abstract

The invention provides a preparation method of high-gel-property fish skin gelatin based on oxidized polyphenol substances. The preparation method comprises the specific steps: taking one of polyphenol substances, including tannic acid, chlorogenic acid and caffeic acid or mixing more of the polyphenol substances; dissolving the polyphenol substances into water; adjusting the pH (Potential of Hydrogen) value with hydrochloric acid or sodium hydroxide; oxidizing for 45min-120min to obtain an oxidized polyphenol solution; dissolving fish skin gelatin into water at 40 DEG C-60 DEG C; adding the oxidized polyphenol solution to obtain a gelatin solution; and gelling the gelatin solution at 4 DEG C for 12h-72h to obtain the high-gel-property fish skin gelatin. By adopting the method provided by the invention, the gel strength property of the gelatin can be improved and an application range of the fish skin gelatin is widened, so that the fish skin gelatin can be used for replacing mammal gelatin. Meanwhile, the method provided by the invention is simple and feasible and the polyphenol substances are green and safe; and the high-gel-property fish skin gelatin has good function properties and is good for health of human bodies.

Description

technical field [0001] The invention relates to a preparation method of high-gelling fish skin gelatin, in particular to a preparation method of high-gelling fish skin gelatin based on oxidized polyphenols. Background technique [0002] Fish skin gelatin has attracted extensive attention due to its good degradability, biocompatibility, low antigenicity and low sensitivity. Its safety is good and its application is not restricted by religion and culture, so it is an ideal substitute resource for mammalian gelatin. Compared with other fish species, fish skin gelatin has its own characteristics. The extraction conditions are milder, the extraction rate is high, and it is easy to be absorbed and utilized. It is a good source for the development of functional products such as collagen peptides, and has broad application space and market development. value. However, due to the amino acid composition and molecular weight structure of fish skin, the gel network structure formed by...

Claims

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Application Information

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IPC IPC(8): C08J3/075C08K5/1545C08K5/134C08K5/13C08L89/00A23L29/281
CPCC08J3/075C08K5/13C08K5/1345C08K5/1545C08L89/00
Inventor 潘锦锋刘洋郝若伊夏俪宁贾慧李琦董秀萍
Owner DALIAN POLYTECHNIC UNIVERSITY