Rheological properties and structure modification in liquid and gel of tilapia skin gelatin by the addition of low acyl gellan
Rheological properties and structure modification in liquid and gel of tilapia skin gelatin by the addition of low acyl gellan
复制标题
添加低酰基结冷胶对罗非鱼皮明胶液体和凝胶的流变特性及结构改性
DOI：
10.1016/j.foodhyd.2018.12.006
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发表时间：
2019-05-01
影响因子：
10.7
通讯作者：
Yang, Hongshun
中科院分区：
文献类型：
--
作者：
Sow, Li Cheng;Tan, Si Jia;Yang, Hongshun
采用低酰基结冷胶（Ge）对鱼明胶（FG）进行改性，制备猪明胶（PG）专用胶。随着Ge：FG（w/w）混合比的增加，FG的流变性能和结构逐渐得到改善。在Ge：FG（w/w）为7.5：92.5时，FG与Ge之间的静电相互作用驱动形成最大的FG-Ge复合凝聚层（1775 +/- 593 nm）。然而，网络密度由于大的复合凝聚层的形成而降低（分形维数，d（f）在FG-Ge中为2.45 +/- 0.01，在FG中为2.48 +/- 0.00）。非相互作用的FG在更大程度上重新结合成三螺旋（螺旋/卷曲比，FG-Ge中为3.10 +/- 0.93，FG中为0.58 +/- 0.07），因此增加了凝胶的刚性。与FG相比，混合凝胶更坚固、更稳定，具有更低的顺应性（J（0），J（m1））和更高的熔融温度（T-m）。Ge：FG（w/w）为1：99的混合凝胶具有与PG相似的流变性能。
Fish gelatin (FG) was modified by low acyl gellan (Ge) to produce a replacer for pork gelatin (PG). Increasing mixing ratio of Ge:FG (w/w) modified rheological properties and structure of FG progressively. The largest of FG-Ge complex coacervates (1775 +/- 593 nm) formed at Ge:FG (w/w) of 7.5:92.5, driven by electrostatic interaction between FG and Ge. However, the network density was reduced by the formation of large complex coacervates (fractal dimension, d(f) 2.45 +/- 0.01 in FG-Ge vs. 2.48 +/- 0.00 in FG). The non-interacting FG reassociated to a greater extent into triple helix (helix/coil ratio, 3.10 +/- 0.93 in FG-Ge vs. 0.58 +/- 0.07 in FG), therefore increased the rigidity of the gel. The mixed gel was stronger and more stable, with lower compliances (J(0), J(m1)) and a higher melting temperature (T-m) than FG. The mixed gel at a Ge:FG (w/w) of 1:99 had similar rheological properties to PG. A schematic model was proposed to illustrate the progressive modification of FG by Ge.