To improve gelling properties of fish skin gelatin, the effects of tannin acid, rutin and two oxidation states (0, 2%, 4%, 6% and 8%) on gelatin strength, color difference, microstructure, T2 relaxation, sodium dodecyl sulfate polyacrylamide gel electrophoresis and infrared spectra of fish skin gelatin were studied. The results showed that 2%-8% tannin acid and oxidized tannin acid could significantly enhance gelatin gel strength (P<0.05) of salmon. Low dose rutin or oxidized rutin (2%-6%) did not significantly improve gel strength, but gel strength increased significantly when the dosage increased to 8% (P<0.05). Tannin acid or oxidized tannin acid and rutin slightly decreased the L* value and increased the a* and b* values of fish skin jelly, while oxidized rutin significantly decreased the L* value and increased the a* and b* values which accompanied with significant color change. Scanning electron microscope (SEM) showed that the two polyphenols and their oxidation state promoted the formation of small pores, uniform and dense structure in the gelatin of salmon skin. T2 relaxation analysis showed that the two polyphenols and their oxidation state made the water in fish skin gelatin shift to low relaxation time, and the water fluidity decreased. Sodium dodecyl sulfate polyacrylamide gel electrophoresis analysis showed that the addition of polyphenols did not form protein cross-linking. The infrared spectrum showed that the band of gelatin amide A in fish skin shifted to low wavenumber due to the intervention of two kinds of polyphenols and their oxidation state. Comprehensive analysis showed that adding tannin, rutin and its oxidation state could improve the gelling properties of gelatin from salmon by enhancing the hydrogen bonding effect. This study provides a reference for the application of salmon skin gelatin.
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