配制含有不同浓度（0.01、0.05、0.1、0.5、1.0 mol/L）的5种常见阳离子（Ca2+、K+、Mg2+、Na+、Fe3+）的鱼明胶溶液，采用DHR流变仪、质构仪对鱼明胶溶液进行温度扫描实验和TPA质构分析，并测其起泡性和乳化性，探究食品中常见阳离子对鱼明胶流变特性和质构特性以及起泡性和乳化性的影响。结果表明，低浓度（0.01~0.05 mol/L）的K+、Mg2+、Na+可以增加鱼明胶的弹性模量（G，）和粘性模量（G，，），从而增加鱼明胶的热稳定性；低浓度（0.01~0.05 mol/L）的K+、Na+可显著提高鱼明胶的融化点和凝固点；低浓度（0.01~0.05 mol/L）的K+、Na+可显著提高鱼明胶的硬度和咀嚼性；高浓度（0.1~1.0 mol/L）的K+、Na+、Fe3+可提高起泡性和起泡性稳定性；低浓度（0.01~0.05 mol/L）的5种阳离子均可提高乳化性和乳化稳定性。说明添加一定浓度的不同阳离子可有效改善鱼明胶特性，其中低浓度的K+、Na+改性效果最显著，该研究结果为拓宽鱼明胶在食品领域的应用提供了科学依据和理论基础。

Fish gelatin solutions containing one of the 5 common cations (Ca2+, K+, Mg2+, Na+ and Fe3+) at different concentrations (0.01, 0.05, 0.1, 0.5, 1.0 mol/L) were prepared. DHR rheometer and texture analyzer were used to conduct temperature scanning experiments and TPA texture analyses of fish gelatin solutions, and their foaming and emulsifying properties were measured, and the effects of the common cations occurring in foods on the rheological and textural properties along with foaming and emulsifying characteristics of fish gelatins. The results showed that adding K+, Mg2+ or Na+ at a low concentration (0.01~0.05 mol/L) increased the elastic modulus (G') and viscous modulus (G'') of the fish gelatin solutions , thereby increasing their thermal stability. The melting point and freezing point of fish gelatin could be significantly increased by the addition of K+ or Na+ at a low concentrations (0.01~0.05 mol/L). The hardness and chewiness of fish gelatin could be significantly increased by adding K+ or Na+ at a low concentration (0.01~0.05 mol/L). Foamability and foam stability were improved after the addition of K+, Na+ or Fe3+ at a high concentration (0.1~1.0 mol/L); Emulsifiability and emulsion stability could be improved by adding one of the 5 cations at a low concentration (0.01~0.05 mol/L). The results indicated that the properties of fish gelatin could be effectively improved by adding different cations at a certain concentration, with K+ and Na+ at low concentrations being the most effective for modification. The results of this research provide a scientific basis and a theoretical foundation for broadening the application of fish gelatin in the food field.

江西省现代农业产业技术体系专项项目（赣财文指[2018]13号）