本文選題：明膠 + 軟膠囊　； 參考：《中國海洋大學(xué)》2012年碩士論文

【摘要】：明膠是膠原轉(zhuǎn)化生成的一種親水性物質(zhì)。目前，其主要來源是豬、牛等哺乳動(dòng)物的皮和骨。由于瘋牛病的爆發(fā)及宗教信仰的原因，一些國家開始禁止哺乳動(dòng)物明膠的使用，于是人們開始尋找新的明膠原料資源。水產(chǎn)動(dòng)物皮中含有較高的膠原蛋白，因此成為了明膠新的來源之一。但是，由于來源、制備工藝不同，，水產(chǎn)動(dòng)物明膠的理化性質(zhì)就不同。 本文對實(shí)驗(yàn)室制備的巴沙魚皮明膠的理化性質(zhì)進(jìn)行了測定，并與哺乳動(dòng)物明膠性質(zhì)進(jìn)行了比較。在此基礎(chǔ)上對巴沙魚皮明膠市場定位進(jìn)行了評估。進(jìn)而，研究了巴沙魚皮明膠的應(yīng)用。研究結(jié)論總結(jié)如下： 1.測定了巴沙魚皮明膠的理化指標(biāo)并與不同類型的哺乳動(dòng)物明膠進(jìn)行了比較。結(jié)果表明，巴沙魚皮明膠凍力為200-220bloom，粘度6map.S，650nm處透明度70-80%，等電點(diǎn)9，pH4，達(dá)到了藥用A型200皮膠和食用A型B級皮膠的標(biāo)準(zhǔn)。相比哺乳動(dòng)物明膠，巴沙魚皮明膠的特點(diǎn)是：粘度較高，凝膠、融化溫度較低。 2.研究不同因素對巴沙魚皮明膠膠凝性質(zhì)的影響。結(jié)果如下：明膠的凝膠強(qiáng)度隨陳化時(shí)間的增加不斷增加，16h之后不再變化凝膠強(qiáng)度隨明膠濃度的增加而增加。明膠溶液的pH在明膠等電點(diǎn)附近時(shí)，明膠凝膠強(qiáng)度最大。蔗糖添加量為10%，麥芽糖漿添加量為6%時(shí)明膠凝膠強(qiáng)度最大。隨著離子強(qiáng)度的增加明膠凝膠強(qiáng)度隨之下降。明膠粘度隨著溫度的升高不斷下降，隨著明膠濃度的增加不斷上升。當(dāng)pH在等電點(diǎn)區(qū)域時(shí)，明膠粘度最低。當(dāng)離子的添加量小于1%時(shí)，隨著離子的增加明膠粘度不斷下降，添加量增加到1%-2%時(shí)明膠粘度不再變化。 3.研究了利用巴沙魚皮明膠制備軟膠囊片的工藝及工藝條件。制作最佳工藝參數(shù)為：明膠水的比例為1/4、甘油明膠比例為0.4/1、明膠溶脹時(shí)間為2h、明膠溶解溫度為70℃、明膠溶液脫氣時(shí)間為10min、30℃—35℃干燥8—10h。即可制得崩解時(shí)限小于30min合格的軟膠囊皮。采用DSC法研究了巴沙魚皮明膠熔點(diǎn)對明膠軟膠囊片熔點(diǎn)的影響，巴沙魚皮明膠制備的軟膠囊片熔點(diǎn)比同等級哺乳動(dòng)物明膠制備的軟膠囊片的熔點(diǎn)高7-8℃。巴沙魚皮明膠較低的熔點(diǎn)不會限制其在軟膠囊制備中的應(yīng)用。 4.研究了巴沙魚皮明膠在軟糖中的應(yīng)用。以感官評定和質(zhì)構(gòu)為指標(biāo)，確定了巴沙魚皮明膠制作軟糖的工藝及最佳配方。巴沙魚皮明膠制備軟糖的最優(yōu)配方為：白砂糖添加量15%，麥芽糖漿添加量為28%，明膠添加量為7%，檸檬酸添加量為1%。制作的軟糖無魚腥味，色澤亮白、透明度好、彈性較好。
[Abstract]:Gelatin is a hydrophilic substance formed by collagen conversion. At present, its main source is pig, cattle and other mammals skin and bone. Because of the outbreak of mad cow disease and religious belief, some countries began to ban the use of mammal gelatin, so people began to look for new gelatin raw material resources. Aquatic animal skin contains high collagen, so it has become a new source of gelatin. However, the physical and chemical properties of aquatic animal gelatin are different due to the origin and preparation process. The physicochemical properties of the gelatin prepared in the laboratory were determined and compared with that of the mammal gelatin. On the basis of this, the market position of Barsa fish skin gelatin was evaluated. Furthermore, the application of the gelatin in the skin of salsa fish was studied. The conclusions are summarized as follows: 1. The physicochemical indexes of the gelatin from the skin of salsa fish were determined and compared with that of different types of mammal gelatin. The results showed that the gelatin from the skin of the salsa was 200-220 bloom. the transparency was 70-80 at 650nm of viscosity and the isoelectric point was 90.The gelatin reached the standard of medicinal type A 200 skin gum and edible A type B grade skin gum. Compared with mammal gelatin, the gelatin of Barkfish skin is characterized by high viscosity, gel and low melting temperature. 2. 2. The effects of different factors on the gelatin properties of Barkfish skin were studied. The results are as follows: the gel strength of gelatin does not change with the increase of gelatin concentration with the increase of aging time for 16 h. When the pH of gelatin solution is near the gelatin isoelectric point, the gelatin gel strength is the highest. The gelatin gel strength was the highest when sucrose was 10 and malt syrup was 6. The gelatin gel strength decreased with the increase of ionic strength. The viscosity of gelatin decreases with the increase of temperature and increases with the increase of gelatin concentration. When pH is in the isoelectric region, gelatin viscosity is the lowest. When the amount of ions added is less than 1, the viscosity of gelatin decreases with the increase of ions, and the viscosity of gelatin does not change when the amount of addition increases to 1- 2%. The preparation of soft capsules by gelatin from the skin of salsa fish was studied. The optimum technological parameters are as follows: the ratio of gelatin water is 1 / 4, the ratio of glycerol gelatin is 0.4 / 1, the swelling time of gelatin is 2 h, the dissolution temperature of gelatin is 70 鈩

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