Gelation of fish gelatin studied by multi-particle tracking method
Gelation of fish gelatin studied by multi-particle tracking method
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DOI：
10.1016/j.foodhyd.2019.105525
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发表时间：
2020-04
影响因子：
10.7
通讯作者：
Y. Maki;M. Annaka
中科院分区：
文献类型：
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作者：
Y. Maki;M. Annaka
各种来源的明胶被广泛用作食品亲水胶体。最近，由于宗教或医学原因，鱼胶引起了特别的关注。大多数食品凝胶显示出结构不均匀性，这可能会影响其质地和风味释放，尽管明胶凝胶看起来透明且均匀。在这项研究中，在微米尺度上的鱼明胶的局部动力学进行了研究，通过使用多粒子跟踪方法。与哺乳动物明胶相比，鱼明胶的缓慢凝胶化使我们能够详细研究凝胶化过程。微球嵌入明胶的动力学揭示了明胶从均匀流体到弹性凝胶的转变，该弹性凝胶在微米尺度上是流变不均匀的。
Gelatin from various sources are extensively used as food hydrocolloids. Recently, fish gelatin has attracted special attention because of religious or medical reasons. Most food gels show structural inhomogeneity that may affect their texture and flavor release, although gelatin gels appear transparent and homogeneous. In this study, the local dynamics at the micron scale of the fish gelatin were investigated by using a multiple particle tracking method. The slow gelation of the fish gelatin compared to mammalian gelatin enabled us to study the gelation process in detail. The dynamics of microspheres embedded in the gelatin revealed the transition of gelatin from a homogeneous fluid to an elastic gel that is rheologically inhomogeneous at the micron scale.