Food and Fermentation Industries >

2024 , Vol. 50 >Issue 22: 123 - 130

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038027

Effect of hyaluronic acid on gelling properties and structural characteristics of fish gelatin

  • WANG Jiawen ,
  • CHEN Anni ,
  • SHU Sheng ,
  • WU Fenfen ,
  • FANG Ting ,
  • TU Zongcai ,
  • SHA Xiaomei
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  • 1(Nation R&D Center for Freshwater Fish Processing, College of Life Sciences, Jiangxi Normal University, Nanchang 330022, China)
    2(State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China)
    3(Jiangxi Deshang Pharmaceutical Co.Ltd., Zhangshu 331208, China)

Received date: 2023-11-21

  Revised date: 2024-02-02

  Online published: 2024-12-17

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Abstract

Gelling properties are important functional characteristics of fish gelatin, which directly affects its application range and commercial value.Fish gelatin was modified with hyaluronic acid in different molecular weights in this work.The effect of hyaluronic acid on gelling properties and structural characteristics of fish gelatin was studied by rheometer, texture analyzer, infrared spectroscopy, and scanning electron microscope.The findings suggested that hyaluronic acid with different molecular weights decreased gel strength of fish gelatin, but significantly increased gelling temperature, melting temperature, and apparent viscosity of fish gelatin.Moreover, the higher molecular weight of hyaluronic acid, the greater changes in gelling properties of fish gelatin.When the molecular weight of hyaluronic acid was more than 1 800 kDa, gelling temperature, melting temperature, and apparent viscosity (η50) reached respectively 22.32 ℃, 32.48 ℃, and 153 mPa·s, respectively.Hyaluronic acid slightly reduced gel strength of fish gelatin by less than 8.1%.The gelation dynamics analysis showed that regardless of molecular weight, hyaluronic acid could decrease the gel rate of fish gelatin and stabilize the gel network structure of fish gelatin.Infrared spectroscopy showed the FG-HA complex formation was mainly driven by electrostatic interaction, and the complex hindered the formation of hydrogen bond between molecular chains in fish gelatin.The scanning electron microscopy analysis showed that hyaluronic acid could effectively improve gel network structure in the composite colloid.Moreover, the FG-HA>180W complex showed the most compact microstructure.This paper will provide a theoretical basis for improving functional properties and expanding the application of fish gelatin.

Key words： fish gelatin; hyaluronic acid; gelling properties; rheological properties; structural characteristics

Cite this article

WANG Jiawen , CHEN Anni , SHU Sheng , WU Fenfen , FANG Ting , TU Zongcai , SHA Xiaomei . Effect of hyaluronic acid on gelling properties and structural characteristics of fish gelatin[J]. Food and Fermentation Industries, 2024 , 50(22) : 123 -130 . DOI: 10.13995/j.cnki.11-1802/ts.038027

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