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首页> 外文OA文献 >Gel properties of collagens from skins of cod (Gadus morhua) and hake (Merluccius merluccius) and their modification by the coenhancers magnesium sulphate, glycerol and transglutaminase
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Gel properties of collagens from skins of cod (Gadus morhua) and hake (Merluccius merluccius) and their modification by the coenhancers magnesium sulphate, glycerol and transglutaminase

机译：鳕鱼（Gadus morhua）和无须鳕（Merluccius merluccius）皮肤的胶原蛋白的凝胶特性，以及辅酶硫酸镁，甘油和转谷氨酰胺酶对其的修饰作用

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摘要

The gel properties of two different kinds of fish gelatins prepared from cod (Gadus morhua) and hake (Merluccius merluccius) and modified by the coenhancers glycerol, salt and microbial transglutaminase, were examined. Gel strength was substantially increased by the addition of coenhancers although results varied, depending on the species. In gelatin from hake (M. merluccius) skin, the highest values were obtained with 10 mg/g of transglutaminase, whereas magnesium sulphate was more effective at both concentrations (0.1 and 0.5 M) in gelatin from cod (G. morhua) skin. Although, in both gelatins, the addition of any ingredient increased the viscosity modulus (G″), the elastic modulus (G′) was only increased by the addition of glycerol 15% (w/v) and MgSO4 0.5 M in hake (M. merluccius) gelatins; in cod (G. morhua) it was increased by all ingredients. The gelling and melting points, very important properties in fish gelatin, showed a notable improvement, the behaviour being different, depending on the species. Copyright © 2001 Elsevier Science Ltd.
机译：考察了两种由鳕鱼（鳕鱼）和鳕鱼（鳕鱼）制备的鱼明胶的凝胶特性，并分别用甘油，盐和微生物转谷氨酰胺酶进行了改性。凝胶强度通过添加助剂而大大提高，尽管结果因种类而异。在无须鳕（M. merluccius）皮肤的明胶中，使用10 mg / g转谷氨酰胺酶可获得最高值，而在鳕鱼（G. morhua）皮肤的明胶中，硫酸镁在两种浓度（0.1和0.5 M）下更有效。尽管在两种明胶中添加任何成分均会增加粘度模量（G''），但仅通过在鳕鱼中添加15％（w / v）的甘油和0.5 M的MgSO4来增加弹性模量（G'） 。meluccius）明胶；在鳕鱼（G. morhua）中，所有成分均使其增加。胶凝点和熔点是鱼明胶中非常重要的特性，显示出明显的改善，其行为因种类而异。版权所有©2001 Elsevier Science Ltd.

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