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

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 ba...

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Hauptverfasser: TU ZONGCAI, LIU JUN, HU ZIZI, LI JINLIN, WANG HUI, SHA XIAOMEI
Format: Patent
Sprache:chi ; eng
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FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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creator TU ZONGCAI
LIU JUN
HU ZIZI
LI JINLIN
WANG HUI
SHA XIAOMEI
description 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 (cal
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subjects FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
title Modified fish gelatin based on low-ester pectin and calcium and preparation method of modified fish gelatin
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