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投稿时间：2020-12-10
投稿时间：2020-12-10
中文摘要: 该试验研究经不同浓度氧化绿原酸（2.5%、5.0%、10.0%和20.0%）改性后鳕鱼皮明胶的抗氧化能力和乳化性。测定氧化绿原酸改性的鳕鱼皮明胶游离氨基的含量、表面疏水性、浊度、抗氧化活性以及硫代巴比妥酸值。结果表明，经氧化绿原酸改性的明胶抗氧化活性提高，但游离氨基含量和表面疏水性降低。5.0%氧化绿原酸改性明胶的浊度最高，较高浓度的氧化绿原酸会影响明胶的乳化性能。氧化绿原酸能够增强供氢能力，并作为金属螯合剂增强明胶的抗氧化活性。此外，氧化绿原酸改性的明胶能够增加乳状液的氧化稳定性。
Abstract:The antioxidant capacity and emulsification of cod skin gelatin modified with different concentrations of oxidized chlorogenic acid（2.5%，5.0%，10.0% and 20.0%）were studied.The content of free amino groups，surface hydrophobicity，turbidity，antioxidant activity and thiobarbituric acid value of cod skin gelatin modified by oxidized chlorogenic acid were determined.The results showed that the antioxidant activity of oxidized chlorogenic acid modified gelatin increased，but the content of free amino group and surface hydrophobicity decreased.The turbidity of gelatin modified by 5.0% oxidized chlorogenic acid was the highest.Higher concentration of oxidized chlorogenic acid will affect the emulsifying performance of gelatin.Oxidized chlorogenic acid can enhance the hydrogen supply capacity and enhance the antioxidant activity of gelatin as a metal chelating agent.In addition，the oxidized chlorogenic acid modified gelatin can increase the oxidation stability of the emulsion.
文章编号：202108008 中图分类号： 文献标志码：
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