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Modified fish gelatin based on low-ester pectin and calcium and preparation method of modified fish gelatin

A technology of low-ester pectin and fish gelatin, which is applied in the field of aquatic product processing, can solve the problems of gel properties that need to be improved, and achieve the effects of promoting the reproduction of intestinal beneficial bacteria, improving thermal stability, and enriching nutrition

Pending Publication Date: 2020-06-30
JIANGXI NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention aims at the technical defects of the prior art, and provides a modified fish gelatin based on low-ester pectin and calcium and a preparation method thereof, so as to solve the problems in gel properties of conventional modified fish gelatin in the prior art. Improved technical issues

Method used

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  • Modified fish gelatin based on low-ester pectin and calcium and preparation method of modified fish gelatin
  • Modified fish gelatin based on low-ester pectin and calcium and preparation method of modified fish gelatin
  • Modified fish gelatin based on low-ester pectin and calcium and preparation method of modified fish gelatin

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Effect test

Embodiment 1

[0037] Adopt low ester pectin and calcium chloride to modify fish gelatin, modification method comprises the following steps:

[0038] (1) Collect fish scales: go to the market to collect fish scales, and clean the fish scales from which impurities have been removed;

[0039] (2) Decalcification: beat intermittently for 2 minutes with a tissue grinder, and then rinse with clean water. According to the material-to-liquid ratio of 1:15, put the fish scales in the acid solution for decalcification for 1 hour, and stir for 1 minute every 20 minutes during the decalcification period. After the decalcification is completed, continue to rinse with water for several times, and adjust the pH of the mixture system to 6.0 with alkali;

[0040] (3) Heating: Add distilled water according to the fish scale: deionized water ratio of 1:3, adjust the pH to 6.0, and heat in a water bath at 80°C for 2 hours;

[0041] (4) Freeze-drying: filter out the fish scale residue, freeze-dry the filtrate...

Embodiment 2

[0049] Adopt low ester pectin and calcium chloride to modify fish gelatin, modification method comprises the following steps:

[0050] (1) Collect fish scales: go to the market to collect fish scales, and clean the fish scales from which impurities have been removed;

[0051] (2) Decalcification: beat intermittently for 2 minutes with a tissue grinder, and then rinse with clean water. According to the material-to-liquid ratio of 1:15, put the fish scales in the acid solution for decalcification for 1 hour, and stir for 1 minute every 20 minutes during the decalcification period. After the decalcification is completed, continue to rinse with water for several times, and adjust the pH of the mixture system to 6.0 with alkali;

[0052] (3) Heating: Add distilled water according to the fish scale: deionized water ratio of 1:3, adjust the pH to 6.0, and heat in a water bath at 80°C for 2 hours;

[0053] (4) Freeze-drying: filter out the fish scale residue, freeze-dry the filtrate...

Embodiment 3

[0058] Use low-ester pectin and calcium chloride to modify fish gelatin, and the modification method includes the following steps:

[0059] (1) Collect fish scales: go to the market to collect fish scales, and clean the fish scales from which impurities have been removed;

[0060] (2) Decalcification: beat intermittently for 2 minutes with a tissue grinder, and then rinse with clean water. According to the material-to-liquid ratio of 1:15, put the fish scales in the acid solution for decalcification for 1 hour, and stir for 1 minute every 20 minutes during the decalcification period. After the decalcification is completed, continue to rinse with water for several times, and adjust the pH of the mixture system to 6.0 with alkali;

[0061] (3) Heating: Add distilled water according to the fish scale: deionized water ratio of 1:3, adjust the pH to 6.0, and heat in a water bath at 80°C for 2 hours;

[0062] (4) Freeze-drying: filter out the fish scale residue, freeze-dry the fil...

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Abstract

The present invention provides modified fish gelatin based on low-ester pectin and calcium and a preparation method of the modified fish gelatin. The modified fish gelatin comprises the following components: 6.67% w / w of fish gelatin, 0.8% w / w of low-ester pectin, 2 mM of calcium chloride and the balance deionized water. The low-ester pectin and calcium ions are used to improve gelling propertiesof the fish gelatin. The low-ester pectin, as a plant cell wall polysaccharide, is not absorbed by human body and can reach the intestine to promote reproduction of probiotics in the intestine. Addition of the calcium can also achieve a purpose of calcium supplementation and enriches nutrients of the fish gelatin. The low-ester pectin and calcium are used to improve thermal stability of the fish gelatin. An effect of different concentrations of the calcium chloride on the system is tested. A gelatin-melting temperature increases from 26 DEG C of an initial pure fish gelatin to 43 DEG C of themodified fish gelatin (calcium chloride 3 mM), hardness of the fish gelatin is increased (+32% and calcium chloride 2 mM) and defects of the fish gelatin relative to mammalian gelatin are compensated.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, further relates to the chemical modification technology of fish gelatin, in particular to a modified fish gelatin based on low-ester pectin and calcium and a preparation method thereof. Background technique [0002] Gelatin is a polypeptide polymer obtained by denaturing and partially hydrolyzing collagen in animal tissues. Gelatin molecules are mainly composed of three amino acids: glycine, proline and hydroxyproline. At present, commercial gelatin is mainly derived from mammalian pig skin, cowhide, pig bone and beef bone, but due to the impact of infectious diseases, people have questioned the safety of mammalian gelatin. [0003] Fish gelatin is considered to be a promising substitute for mammalian gelatin. However, its market share is actually less than 1.5%, mainly due to its low rheological and gel-like properties. The modification of fish gelatin is the concern of the...

Claims

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Application Information

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IPC IPC(8): A23L33/18A23L33/16A23L33/125
CPCA23L33/18A23L33/16A23L33/125A23V2002/00A23V2250/5072A23V2250/1578A23V2200/32
Inventor 涂宗财胡姿姿李金林王辉沙小梅刘俊
Owner JIANGXI NORMAL UNIV
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