文献类型： 外文期刊

作者： Feng, Xin ¹ ; Zhu, Hankun ² ; Yu, Yong ² ; Dai, Hongjie ² ; Ma, Liang ² ; Zhang, Yuhao ² ;

作者机构： 1.Chongqing Technol & Business Univ, Sch Food Sci & Engn, Chongqing 400067, Peoples R China

2.Southwest Univ, Coll Food Sci, Chongqing 400715, Peoples R China

3.Chongqing Acad Agr Sci, Chongqing 401329, Peoples R China

4.Chongqing Key Lab Special Food Cobuilt Sichuan & C, Chongqing 400715, Peoples R China

关键词： Microwave extraction temperatures; Fish skin gelatin; Gelling properties; Foaming properties; Emulsifying properties

期刊名称：FOOD BIOSCIENCE （ 影响因子：5.9； 五年影响因子：6.1 ）

ISSN： 2212-4292

年卷期： 2025 年 65 卷

页码：

收录情况： SCI

摘要： Based on the green method of microwave extraction, this work mainly investigated the effect of different microwave extraction temperatures (55(degrees)C-75(degrees)C) on the gelling, foaming and emulsifying properties of microwave- extracted Bigeye Tuna fish skin gelatin. Results showed the gelatin yield increased significantly (12.47%- 16.62%, p < 0.05) as the microwave extraction temperature rose, while the viscosity, thermal stability and TPA of gelatin gel decreased due to the weakening of gel network induced by the destruction of molecular structure. The destroyed structure exposed more hydrophobic groups, augmented wettability (57.90(degrees)-81.97(degrees)) and subsequently decreased surface tension, fostered the adsorption of gelatin at water-air or oil-water interfaces, facilitated the accumulation of foams or droplets. Then, it strengthened the interactions among gelatin at various foam or droplet interfaces, resulting in the formation of a dense three-dimensional network, thus improved the foaming and emulsifying characteristics. Moreover, the increased gelatin concentration further enhanced the interfacial interaction and network strength, and improved the stability of foams and emulsions. Hence, this work can provide a basis for the expanded application of microwave-extracted fish skin gelatin.