不同冻力明胶的溶胀动力学和交联稳定性
Swelling kinetics and cross-linking stability of gelatins with different gel strength
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摘要: 研究不同冻力明胶的溶胀动力学和稳定性差异，探讨影响明胶冻力和交联活性的组分。采用SDS-PAGE法测定不同冻力明胶中各组分的含量，用CM52阳离子交换柱分离得明胶α，β和γ组分，并利用甲醛交联模拟实验考察α，β和γ组分的交联活性，同时以平衡膨胀率(Seq)和ε-氨基酸残基含量为指标，对不同冻力明胶进行溶胀动力学和交联稳定性的考察。结果表明，随着明胶α组分含量增大，明胶的冻力升高，而其平衡膨胀率数值却减小；α，β和γ组分的ε-氨基酸残基含量及交联活性均以α>β>γ的顺序下降；随着明胶冻力的增大，ε-氨基酸残基含量逐渐升高，加速条件下实验结果表明，高冻力明胶较为不稳定，贮存过程中易发生交联。Abstract: The purpose of this study was to investigate swelling kinetics and stability of gelatins with different gel strengths，as well as the component which might affect gel strength and cross-linking reactivity.SDS-PAGE assay was undertaken to determine the content of gelatin components - α，β and γ component which were isolated through CM52 cation exchange column ，and the cross-linking activity of the components was determined by the formaldehyde cross-linking simulation study.At the same time，the equilibrium swelling ratio (Seq) and ε-amino acid residue content indicative of the swelling kinetics and the stability of cross-linking were assessed according to the methods reported in the literatures.It was shown that the increase in α- component led to the corresponding increase in the gel strength of gelatin but the decrease in the equilibrium swelling ratio.The ε-amino acid residue contents of α，β and γ components decreased in the order of α> β> γ.It was found that the gel strength increased as the ε-amino acid content did .Accelerating study showed that instability-indicative cross-linking could occour in the gelatin with higher gel strength during storage.
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Keywords:
- gelatin /
- gel strength /
- equilibrium swelling ratio /
- ε-amino acid residue
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