To investigate the effects of two different types of polysaccharides on the gel properties and structure of sheepskin gelatin, carrageenan was used to compound with konjac gum and silver ear polysaccharide to study the changes of gel strength, texture, color, melting temperature, and structure of sheepskin gelatin.Results showed that the combination of carrageenan and konjac gum significantly improved the gel strength and textural properties of sheepskin gelatin gels, with the maximum gel strength and hardness of (625.75±5.28) g and (172.26±0.5) g, respectively, at the mass ratio of 2∶1 of the compounded gum.Meanwhile, the melting temperature was increased to above 30 ℃.The addition of Agaricus polysaccharides enhanced the adhesion of the composite gel.There was no significant change in the L* value, while the a* and b* values were significantly increased.The infrared spectrograms showed that the hydrophilic colloid reduced the formation of hydrogen bonds within the gelatin gel molecules.The addition of Agaricus polysaccharides shifted CO to higher wave numbers.The diffraction peaks of lambskin gelatin gradually became flat after the addition of the appropriate amount of polysaccharide, and the generation of a three-stranded helix and the left helix was disrupted.Scanning electron microscope results showed that the addition of appropriate amount of polysaccharide improved the network structure of the composite gel, which made the network structure more uniform and denser.In conclusion, the complexation of carrageenan and konjac gum mainly improved the textural properties and melting temperature of sheepskin gelatin, and the polysaccharide of Ginkgo biloba mainly influenced the color and gelatin gel and the gelling and resilience.
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