热处理对罗非鱼鱼鳞明胶蛋白膜性质的影响.pdf

2011年中国水产学会学术年会论文摘要集热处理对罗非鱼鱼鳞明胶蛋白膜性质的影响吴菲菲,翁武银,苏文金,曹敏杰,刘光明(集美大学生物工程学院厦门361021) 摘要:本研究以罗非鱼鱼鳞为原料制备明胶蛋白膜,考察了热处理对明胶蛋白膜性质的影响。结果发现,利用鱼鳞明胶制备的蛋白膜其抗拉伸强度(TS)、断裂延伸率(EAB)分别可以达到6l。%,与塑料包装膜PVDC的机械性质接近。在25。C条件下干燥形成的明胶蛋白膜再经过100。%,但进一步延长热处理时间膜的机械性能不再出现明显的变化。另一方面,伴随着热处理,膜的颜色变黄,溶解性下降。然而, 热处理对膜的水蒸汽透过率和透明度无显著影响。,发现在热处理过程中明胶蛋白分子发生交联形成高分子物质,明胶膜的玻璃化转变温度(Tg)和熔融温度(Tm)上升,表明热处理增强了膜网络结构的稳定性,从而使鱼鳞明胶蛋白膜的机械性能得到改善。关键词:明胶蛋白膜;罗非鱼鱼鳞;热处理 Influence ofheattreatment on theproperties ofgelatin filmsprepared from tilapia scale FeifeiWu,WuyinWeng,Wenjin Su,Minjie Cao,Guangming Liu (Bioengineering College ofJimei University,Xiamen 361021) Abstract:Edible films based ontilapia scalegelatin were essfully prepared andtheeffectof heattreatment on filmproperties was tensilestrength(TS)and elongation at break(EAB)of gelatin films obtained in thisstudy were %, mechanical resistance ofscalegelatin filmswas relatively close幻that widely used synthetic offilmswhich have been dried at25oCwas increased bv2l%after heated at 00oC was notfurtherchanged withincreasing heating ,with heat yellowness of films increased significantly while film solu