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没有充分利用的海洋资源:鱼皮的突然特性
Yuriy F Zuev1, Svetlana R Derkach2, Liliya R Bogdanova1
1Kazan Institute of Biochemistry and Biophysics, FRC Kazan Scientific Center of RAS, 2/31 Lobachevsky Street, 420111 Kazan, Russia.
Gels (Basel, Switzerland)
|December 22, 2023
概括
与商业鱼类凝相比,实验室制造的皮凝具有优越的热稳定性和结构网络强度,与哺乳动物凝的特性非常相似.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
- 生物化学 生物化学
背景情况:
- 凝是一种来自原的重要生物聚合物,广泛应用于食品和制药行业.
- 探索替代的凝来源,如未充分利用的海洋资源,对于可持续的粮食生产至关重要.
- 鱼皮是一种具有独特功能性质的新型凝的潜在来源.
研究的目的:
- 为了描述从鱼皮中实验室提取的鱼类凝的结构和特性.
- 为了比较鱼皮凝的物理化学特性与商业哺乳动物和鱼类凝.
- 评估鱼皮凝作为传统来源的替代品的潜力.
主要方法:
- 从冷水鱼皮中提取和表征凝.
- 使用互补的物理化学方法进行比较分析.
- 评估形态学,超分子结构和合物特性.
主要成果:
- 实验室生产的鱼皮凝的热稳定性高于商业鱼类凝.
- 在温度变化下,皮凝的结构网络强度与哺乳动物凝的结构网络强度非常相匹配.
- 皮凝表现出与哺乳动物凝相似的风湿性质,超过了其商业鱼类对应物.
结论:
- 鱼皮凝是一种有希望的替代天然来源,具有增强的热和结构性质.
- 实验室制造的鱼类凝与商业类型相比,可以具有优越的特性.
- 这项研究有助于使粮食资源多样化,支持可持续采购.
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