کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5768442 1413223 2017 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Nanostructural analysis and textural modification of tilapia fish gelatin affected by gellan and calcium chloride addition
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Nanostructural analysis and textural modification of tilapia fish gelatin affected by gellan and calcium chloride addition
چکیده انگلیسی


- Gellan combined with CaCl2 made the texture of fish gelatin (FG) similar to beef gelatin (BG).
- The modified FG had similar helix/coil ratio and aggregate dimension as BG.
- CaCl2 promoted gellan crosslinks and led to segregation of FG-gellan.
- FG-gellan complexation improved gelatin texture through H-bond.

Fish gelatin (FG) is more suitable for consumption by religious people than mammalian gelatin. One common modification method of FG is mixing FG with polysaccharides. However, the mechanism is not clear. We found that FG gel containing 0.1 g/100 mL gellan, 20 mmol/L CaCl2 and 6.67 g/100 mL FG (180 Bloom) matched gel strength, hardness, cohesiveness, chewiness as well as gelling temperature (Tg) and melting temperature (Tm) of commercial beef gelatin (BG) (240 Bloom). The modified FG was also observed by the result of helix/coil ratio and spherical aggregates. The modification decreased the diameter of FG's aggregates from 472 to 249 nm, which matched with BG (272 nm, P < 0.05). Co-existence of segregative gellan-gellan fibrous aggregates and associated FG-gellan amorphous structure were also identified at the modified FG by atomic force microscope (AFM). The helix/coil ratio and diameter of spherical aggregates were inversely correlated, the mechanism behind was the strength of gelatin association. The involvement of hydrogen bond and presence of FG-gellan complex have been validated by urea addition and Fourier transform infrared (FTIR) spectroscopy. A schematic model was proposed. As modified FG successfully matched the of texture properties of BG, it is promising to replace BG with FG.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 85, Part A, November 2017, Pages 137-145
نویسندگان
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