Structural Modification of Fish Gelatin by the Addition of Gellan, κ-Carrageenan, and Salts Mimics the Critical Physicochemical Properties of Pork Gelatin.
Structural Modification of Fish Gelatin by the Addition of Gellan, κ-Carrageenan, and Salts Mimics the Critical Physicochemical Properties of Pork Gelatin.
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DOI：
10.1111/1750-3841.14123
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发表时间：
2018-05
影响因子：
3.9
通讯作者：
L. Sow;Karmaine Kong;Hongshun Yang
中科院分区：
文献类型：
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作者：
L. Sow;Karmaine Kong;Hongshun Yang
猪肉明胶不适合清真和洁食应用；然而，鱼明胶（FG）可以被改造成猪肉明胶（PG）的模仿物。本文将低酰基结冷胶（GE）、κ-卡拉胶（KC）和盐（CaCl2或KCl）与180 Bloom罗非鱼FG混合。5.925% (w/v) FG + 0.025% (w/v) GE + 3mM CaCl2的配方最符合PG的理化性质，FG的凝胶强度从115±2 g提高到149±2 g（与PG的148±2相匹配），Tm从27.9±1.0℃提高到32.4±0.8℃（与PG的33.1±0.3℃相匹配）。纳米聚集体（直径在150 ~ 300 nm之间）可能是影响其理化性质的重要结构因素，因为PG和ge改性FG在该尺寸组中的频率分布相似（PG为57.4±1.6%，ge改性FG为56.3±2.2%）。为了进一步探讨KC和GE在FG结构修饰上的差异，我们比较了FG-KC和FG-GE凝胶。在原子力显微镜（AFM）下，FG-KC凝胶的zeta电位和傅里叶变换红外（FTIR）光谱结果支持与络合物形成的结合相互作用，从大聚集体和无定形相中可以看出。相反，在CaCl2存在下，FG-GE相互作用发生分离。FG- ge和FG- kc的这些结构和相互作用差异影响了FG的宏观性能，可能解释了FG熔融温度改性的差异。FG-GE凝胶和FG-KC凝胶的相互作用-结构-物理化学性质图是FG-GE凝胶和FG-KC凝胶之间的区别。由于宗教原因，某些人不能食用任何猪肉产品或衍生产品，因此寻找猪肉明胶（PG）替代品来开发食品是至关重要的。在鱼明胶中加入常用的多糖、结冷胶和角叉菜胶，再加上盐，可与鱼明胶的结构特性相匹配，是一种很有前景的鱼明胶替代品。从纳米结构水平揭示了结冷胶和角叉菜胶改善鱼明胶性能的机理差异。食品级原料的使用和简单的混合工艺在食品工业中是有利的。
Pork gelatin is not suitable for halal and kosher application; however, fish gelatin (FG) can be modified for use as a pork gelatin (PG) mimetic. Herein, low-acyl gellan (GE), κ-carrageenan (KC), and salts (CaCl2 or KCl) were combined with a 180 Bloom tilapia FG. A formulation comprising 5.925% (w/v) FG + 0.025% (w/v) GE + 3mM CaCl2 best matched the physicochemical properties of PG. The modification increased the FG gel strength from 115 ± 2 to 149 ± 2 g (matching the 148 ± 2 of PG), while the Tm increased from 27.9 ± 1.0 to 32.4 ± 0.8 °C (matching the 33.1 ± 0.3 °C of PG). Nanoaggregates (diameter between 150 and 300 nm) could be an important structural factor affecting the physicochemical properties, as both PG and GE-modified FG showed a similar frequency distribution in this size group (57.4 ± 1.6% (PG) compared with 56.3 ± 2.2% (modified FG)). To further explore the differences between KC and GE in modifying of FG's structure, the FG-KC and FG-GE gels were compared. The zeta potential and Fourier transform infrared (FTIR) spectroscopy results for the FG-KC gel supported an associative interaction with complex formation, as indicated from the large aggregates and amorphous phase under atomic force microscopy (AFM). Contrastingly, a segregative FG-GE interaction took place in presence of CaCl2 . These structures and interaction differences between FG-GE and FG-KC influenced the macro-properties of FG, possibly explaining the differences in the modification of the melting temperature of FG. A diagram representing the interaction-structure-physicochemical properties was proposed to explain the differences between the FG-GE and FG-KC gels. PRACTICAL APPLICATION Certain people cannot consume any pork product or derivatives for religious reasons, thus it is essential to find a pork gelatin (PG) substitute for food product development. The commonly used polysaccharides, gellan and carrageenan, together with salt, can be added to fish gelatin (FG) to match the textural properties of PG, representing a promising substitute for PG. The difference in the mechanism of gellan and carrageenan to improve properties of FG has been revealed from nanostructure level. The use of food grade ingredients and simple mixing process are favorable in the food industry.