首页 > 过刊浏览>2022年第46卷第11期 >2241-2255. DOI:10.11964/jfc.20210512816
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鱼皮明胶在食品加工业中的应用
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中图分类号:

TS 254.4

基金项目:

国家重点研发计划 (2019YFD0902003)


Application progress of fish skin gelatins in food processing industry
Author:
  • ZHANG Ting

    ZHANG Ting

    National R & D Branch Center for Freshwater Aquatic Products Processing Technology, Integrated Scientific Research Base on Comprehensive Utilization Technology for By-products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Sciences R & D Technology, Shanghai Ocean University, Shanghai 201306, China
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  • XU Jiamin

    XU Jiamin

    National R & D Branch Center for Freshwater Aquatic Products Processing Technology, Integrated Scientific Research Base on Comprehensive Utilization Technology for By-products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Sciences R & D Technology, Shanghai Ocean University, Shanghai 201306, China
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  • HUANG Shudan

    HUANG Shudan

    National R & D Branch Center for Freshwater Aquatic Products Processing Technology, Integrated Scientific Research Base on Comprehensive Utilization Technology for By-products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Sciences R & D Technology, Shanghai Ocean University, Shanghai 201306, China
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  • TAO Ningping

    TAO Ningping

    National R & D Branch Center for Freshwater Aquatic Products Processing Technology, Integrated Scientific Research Base on Comprehensive Utilization Technology for By-products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Sciences R & D Technology, Shanghai Ocean University, Shanghai 201306, China
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  • WANG Xichang

    WANG Xichang

    National R & D Branch Center for Freshwater Aquatic Products Processing Technology, Integrated Scientific Research Base on Comprehensive Utilization Technology for By-products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Sciences R & D Technology, Shanghai Ocean University, Shanghai 201306, China
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  • ZHONG Jian

    ZHONG Jian

    National R & D Branch Center for Freshwater Aquatic Products Processing Technology, Integrated Scientific Research Base on Comprehensive Utilization Technology for By-products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Sciences R & D Technology, Shanghai Ocean University, Shanghai 201306, China
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Fund Project:

National Key R & D Program of China (2019YFD0902003)

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    摘要:

    明胶是由胶原蛋白部分降解得到的天然多肽聚合物，具有良好的乳化性、成膜性、发泡性和凝胶性以及生物相容性和生物可降解性，在食品加工业中有着广泛应用。哺乳动物明胶占明胶市场的主要份额，但由于存在宗教因素和健康方面的担忧，哺乳动物明胶在食品加工业中的应用受到限制和质疑。鱼皮明胶与哺乳动物明胶具有相似的功能性质，且由于鱼皮明胶来源独特，并能满足伊斯兰教等具有特殊文化和需求人群的要求，已逐渐成为食品加工业中的重点研究对象。为了综合介绍鱼皮明胶在食品中的应用，本文综述了鱼皮明胶作为乳化剂、发泡剂、澄清剂、增稠剂和胶凝剂以及可食用包装、可食用涂层、乳液、微胶囊、纳米纤维和水凝胶制备材料在食品加工业中的研究进展。鱼皮明胶的功能特性使其在食品加工业中可作为食品添加剂、食品包装材料和活性物包裹材料并显示出优于哺乳动物明胶的生物安全性和加工特性。由此可见，鱼皮明胶在食品加工业中具有良好的应用前景，并有望成为哺乳动物明胶的良好替代品。本综述可为今后进一步提高鱼皮明胶的功能性质和扩大鱼皮明胶在食品中的应用提供一定指导。

    Abstract:

    Gelatins are natural polypeptide polymers obtained by partial hydrolysis of collagens. Due to their unique functional properties such as emulsifying, film-forming, foaming, gelling and excellent biocompatibility and biodegradability, gelatins have been widely explored and applied in food processing industry. Mammalian gelatins take up the main gelatin market share, but considering religious factors and health concerns, the application of mammalian gelatins in food processing industry has been restricted and questioned. Fish skin gelatins have similar functional properties to mammalian gelatins, and they can meet the requirements of people with special cultures and needs such as Islam due to the special sources, gradually becoming a key research object in food processing industry. In order to comprehensively introduce the application of fish skin gelatins in food, this paper summarizes in detail the use of fish skin gelatins as emulsifier, foaming agent, clarifier, thickener and gelling agent, as well as edible packaging, edible coating, emulsion and microcapsule, nanofiber and hydrogel preparation materials in food processing industry. Due to their unique functional properties, fish skin gelatins have shown better biological safety and processing characteristics than mammalian gelatins. Therefore, fish skin gelatins can be used as food additives, food packaging materials and active substance encapsulation materials in food processing industry. Thus, fish skin gelatins have good application prospects in food processing industry and are expected to become good substitutes for mammalian gelatins. This review paper can provide a basis for the future studies on improving the functional properties of fish skin gelatins and expanding their applications in food processing industry.

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张婷,许嘉敏,黄淑丹,陶宁萍,王锡昌,钟建.鱼皮明胶在食品加工业中的应用[J].水产学报,2022,46(11):2241~2255

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  • 收稿日期:2021-05-04
  • 最后修改日期:2021-06-03
  • 录用日期:2021-06-03
  • 在线发布日期: 2022-11-14
  • 出版日期: 2022-11-01
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