Food and Fermentation Industries >

2021 , Vol. 47 >Issue 17: 140 - 147

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027051

Effects of different ionic polysaccharides on the gel and structural properties of fish gelatin

  • LU Jinpei ,
  • DING Keying ,
  • GUO Wenwen ,
  • MA Nao ,
  • LOU Qiaoming ,
  • YANG Wenge ,
  • HUANG Tao
Expand
  • (School of Food and Pharmaceutical Sciences,Ningbo University,Ningbo 315832,China)

Received date: 2021-03-03

  Revised date: 2021-03-24

  Online published: 2021-09-27

Fold

Abstract

To investigate the effects of different kinds and concentrations of ionic polysaccharides (AP) on the gelatin and structural properties of fish gelatin (FG), the FG-AP complex was obtained by adding three kinds of AP at different concentrations into FG solution. The effects of different kinds and concentration of AP on the gel properties, rheological properties and structure of FG were studied by using a texture analyzer, rheometer, Fourier transform infrared spectroscopy (FTIR) and environmental scanning electron microscopy (ESEM) respectively. The results showed that a certain concentration of gum Arabic (AG), xanthan gum (XG) and κ-carrageenan (κC) had positive roles in improving gel strength, hardness, gelation and melting points and apparent viscosity of FG. However, the high concentration of AG and XG could reduce FG gel strength and hardness. Moreover, FTIR analysis indicated that the AG, κC and XG increased the wavelength of amide A and decreased the wavelength of amide Ⅲ, but had little influence on the wavelength of amide I and II. In addition, ESEM showed that the AG, κC and XG could effectively improve composite colloidal gel network structure, and the network structure of FG-κC composite gel was more compact. This study provides technical guidance and a theoretical basis for the development of high-quality FG.

Key words： fish gelatin; polysaccharides; gel characteristics; rheological properties

Cite this article

LU Jinpei , DING Keying , GUO Wenwen , MA Nao , LOU Qiaoming , YANG Wenge , HUANG Tao . Effects of different ionic polysaccharides on the gel and structural properties of fish gelatin[J]. Food and Fermentation Industries, 2021 , 47(17) : 140 -147 . DOI: 10.13995/j.cnki.11-1802/ts.027051

References

[1] HUANG T,TU Z C,SHANGGUAN X C,et al.Fish gelatin modifications:A comprehensive review[J].Trends in Food Science & Technology,2019,86:260-269.
[2] ALFARO A D T,BALBINOT E,WEBER C T,et al.Fish gelatin:Characteristics,functional properties,applications and future potentials[J].Food Engineering Reviews,2015,7(1):33-44.
[3] KARIM A A,BHAT R.Fish gelatin:Properties,challenges,and prospects as an alternative to mammalian gelatins[J].Food Hydrocolloids,2009,23(3):563-576.
[4] 赵慧竹,林俊杰,李卓恒,等.动态高压微射流协同谷氨酰胺转氨酶复合修饰对鱼明胶凝胶特性和结构的影响[J].核农学报,2020,34(9):1 990-1 995.
ZHAO H Z,LIN J J,LI Z H,et al.Combination modification of dynamic high pressure microfluidization and transglutaminase influence gel and structural properties of fish gelatin[J].Journal of Nuclear Agricultural Sciences,2020,34(9):1 990-1 995.
[5] HUANG T,TU Z C,SHANGGUAN X C,et al.Rheological behavior,emulsifying properties and structural characterization of phosphorylated fish gelatin[J].Food Chemistry,2018,246:428-436.
[6] FARRIS S,SONG J H,HUANG Q R.Alternative reaction mechanism for the cross-linking of gelatin with glutaraldehyde[J].Journal of Agricultural Food Chemistry,2010,58(2):998-1 003.
[7] BENBETTAIEB N,KARBOWIAK T,BRACHAIS C H,et al.Impact of electron beam irradiation on fish gelatin film properties[J].Food Chemistry,2016,195:11-18.
[8] HUANG T,FANG Z X,ZHAO H Z,et al.Physical properties and release kinetics of electron beam irradiated fish gelatin films with antioxidants of bamboo leaves[J].Food Bioscience,2020,36:100 597.
[9] WU C K,TSAI J S,SUNG W C.Functional characteristics of ultraviolet-irradiated tilapia fish skin gelatin[J].Molecules,2019,24(2).DOI:10.3390/molecules24020254.
[10] 谭碧君. 固定化酶制备及应用的研究进展[J].上海畜牧兽医通讯,2011(1):12-15.
TAN B J.Research progress on preparation and application of curing enzyme[J].Shanghai Journal of Animal Husbandry and Veterinary Medicine,2011(1):12-15.
[11] 许崇辉, 刘慧智,温巧玲,等.戊二醛急性毒性研究[J].检验检疫学刊,2012,22(4):22-24.
XU C H,LIU H Z,WEN Q L,et al.Acute toxicity study for glutaraldehyde[J].Journal of Inspection and Quarantine,2012,22(4):22-24.
[12] 耿胜荣, 廖涛,李新,等.60Co-γ不同剂量辐照对明胶特性的影响[J].食品科学技术学报,2013,31(4):28-31.
GENG S R,LIAO T,LI X,et al.Effect of different irradiation dosage of 60Co-γ on properties of gelatin[J].Journal of Food Science and Technology,2013,31(4):28-31.
[13] ANVARI M,JOYNER M.Effect of fish gelatin-gum arabic interactions on structural and functional properties of concentrated emulsions[J].Food Research International,2017,102:1-7.
[14] HUANG T,TU Z C,SHANGGUAN X C,et al.Characteristics of fish gelatin-anionic polysaccharide complexes and their applications in yoghurt:Rheology and tribology[J].Food Chemistry,2021,343.DOI:10.1016/j.foodchem.2020.128413
[15] LII C Y,LIAW S C,LAI V M F,et al.Xanthan gum-gelatin complexes[J].European Polymer Journal,2002,38(7):1 377-1 381.
[16] KAEWRUANG P,BENJAKUL S,PRODPRAN T.Characteristics and gelling property of phosphorylated gelatin from the skin of unicorn leatherjacket[J].Food Chemistry,2014,146:591-596.
[17] NAGARAJAN M,BENJAKUL S,PRODPRAN T,et al.Characteristics and functional properties of gelatin from splendid squid (Loligo formosana) skin as affected by extraction temperatures[J].Food Hydrocolloids,2012,29(2):389-397.
[18] ROUSI Z,MALHIAC C,FATOUROS D G,et al.Complex coacervates formation between gelatin and gum arabic with different arabinogalactan protein fraction content and their characterization[J].Food Hydrocolloids,2019,96:577-588.
[19] 黄涛. 蛋白质修饰技术改善鱼明胶理化特性及其应用的研究[D].南昌:南昌大学,2018.
HUANG T.Study on the protein modification techniques improving the physicochemical properties of fish gelatin by and its application[D].Nanchang:Nanchang University,2018.
[20] 胡亚芹, 竺美.卡拉胶及其结构研究进展[J].海洋湖沼通报,2005(1):94-102.
HU Y Q,ZHU M.Study progress of carrageenan and their structure[J].Transation of Oceanology and Limnology,2005 (1):94-102.
[21] 魏玉, 王元兰,何新建.低分子量k-卡拉胶的制备分子修饰及其生物活性研究进展[J].食品工业科技,2009,30 (4):344-348.
WEI Y,WANG Y L,HE X J.Research progress of preparation for low-molecular-weight k-carrageenan,molecular modification and biological activity[J].Science and Technology of Food Industry,2009,30 (4):344-348.
[22] HUANG T,TU Z C,WANG H,et al.Comparison of rheological behaviors and nanostructure of bighead carp scales gelatin modified by different modification methods[J].Journal Food Science & Technologists,2017,54(5):1 256-1 265.
[23] HUANG T,TU Z C,ZOU Z Z,et al.Glycosylated fish gelatin emulsion:Rheological,tribological properties and its application as model coffee creamers[J].Food Hydrocolloids,2020,102:105 552.
[24] DE OLIVEIRA L C,BARBOSA J R,RIBEIRO SDCA,et al.Improvement of the characteristics of fish gelatin-gum arabic through the formation of the polyelectrolyte complex[J].Carbohydrate Polymers,2019,223:115 068.
[25] SABET S,RASHIDINEJAD A,MELTON L D,et al.The interactions between the two negatively charged polysaccharides:Gum Arabic and alginate[J].Food Hydrocolloids,2021,112:106 343.
[26] SARIKA P R,PAVITHRAN A,JAMES N R.Cationized gelatin/gum arabic polyelectrolyte complex:Study of electrostatic interactions[J].Food Hydrocolloids,2015,49:176-182.
[27] WANG C S,VIRGILIO N,WOOD-ADAMS P,et al.A mechanism for the synergistic gelation properties of gelatin B and xanthan gum aqueous mixtures[J].Carbohydrate Polymers,2017,175:484-492.
[28] NGUYEN B T,NICOLAI T,BENYAHIA L,et al.The effect of the competition for calcium ions between κ-carrageenan and β-lactoglobulin on the rheology and the structure in mixed gels[J].Colloids and Surfaces A:Physicochemical and Engineering Aspects,2015,475:9-18.
[29] ZHANG Y Y,LI M J,YOU X R,et al.Impacts of guar and xanthan gums on pasting and gel properties of high-amylose corn starches[J].International Journal of Biological Macromolecules,2020,146:1 060-1 068.
[30] HORINAKA J I,URABAYASHI Y,WANG X C,et al.Molecular weight between entanglements for kappa-and iota-carrageenans in an ionic liquid[J].International Journal of Biological Macromolecules,2014,69:416-419.
[31] HUANG S,TU Z C,SHA X M,et al.Gelling properties and interaction analysis of fish gelatin-low-methoxyl pectin system with different concentrations of Ca2+[J].LWT,2020,132:109 826.
[32] DE ALCNTARA M G,DE FREITAS ORTEGA N,SOUZA C J F,et al.Electrostatic hydrogels formed by gelatin and carrageenan induced by acidification:Rheological and Structural Characterization[J].Food Structure,2020,24:100 137.
[33] ESPINOSA-ANDREWS H,SANDOVAL-CASTILLA O,VAZQUEZ-TORRES H,et al.Determination of the gum Arabic-chitosan interactions by Fourier transform infrared spectroscopy and characterization of the microstructure and rheological features of their coacervates[J].Carbohydrate Polymers,2010,79(3):541-546.
[34] URIARTE-MONTOYA M H,SANTACRUZ-ORTEGA H,CINCO-MOROYOQUI F J,et al.Giant squid skin gelatin:Chemical composition and biophysical characterization[J].Food Research International,2011,44(10):3 243-3 249.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.