Effect of egg albumen protein addition on physicochemical properties and nanostructure of gelatin from fish skin

Cai, Luyun; Feng, Jianhui; Peng, Xichun; Regenstein, Joe M.; Li, Xiuxia; Lǐ, Jiànróng; Zhao, Wei

doi:10.1007/s13197-016-2416-4

Cited by 14 publications

(11 citation statements)

References 34 publications

(44 reference statements)

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“…Gel strength was determined using a TA-XT Plus texture profile analyser (Stable Micro Systems Ltd., Godalming, UK) using the method of Cai et al ( 2016 ). A P/0.5 plastic probe with 12.7 mm diameter was used with a 5.0 g trigger force.…”

Section: Methodsmentioning

confidence: 99%

Viscoelastic and Functional Properties of Cod-Bone Gelatin in the Presence of Xylitol and Stevioside

Nian

Wang

et al. 2018

Front. Chem.

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The physical, rheological, structural and functional properties of cod bone gelatin (CBG) with various concentrations (0, 2, 4, 6, 10, and 15%) of low-calorie sweeteners [xylitol (X) and stevioside (S)] to form gels were investigated. The gel strength of CBGX increased with increased xylitol due presumably to hydrogen bonds between xylitol and gelatin, but with CBGS the highest gel strength occurred when S concentration was 4%. Viscosity of CBGS samples were higher than CBGX due to S's high molecular mass. The viscoelasticity (G′ and G′′), foaming capacity and fat binding capacity of CBGX were higher while foam stability was lower. The emulsion activity and emulsion stability of CBGX were a little lower than CBGS at the same concentration. The structure of X is linear making it easier to form a dense three-dimensional network structure, while the complex cyclic structure of S had more difficulty forming a network structure with cod bone gelatin. Therefore, X may be a better choice for sweetening gelatin gels.

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Section: Methodsmentioning

confidence: 99%

Viscoelastic and Functional Properties of Cod-Bone Gelatin in the Presence of Xylitol and Stevioside

Nian

Wang

et al. 2018

Front. Chem.

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“…5A). All edible films had similar observed diffraction patterns, with a narrow peak at 6.36° and a broad peak at 21.66°, and we used the Bragg equation d(Å) = λ/2sinθ (λ = 1.54 Å) to calculate the minimum values (d) of the repeat spacings, corresponding to the interplanar spacing of 13.88 Å and 4.10 Å 17 . The research results proved that the electrospinning technology promoted the formation of amorphous structure of polymers and hindered crystallization 18 .…”

Section: Resultsmentioning

confidence: 99%

Characterization of gelatin/chitosan ploymer films integrated with docosahexaenoic acids fabricated by different methods

Cai

Shi

et al. 2019

Sci Rep

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In this study, docosahexaenoic acid powder-enhanced gelatin-chitosan edible films were prepared by casting, electrospinning and coaxial electrospinning, respectively. The color (CR), transparency (UV), light transmission (UV), mechanical strength (TA-XT), thermal stability (DSC), crystalline structures (XRD), molecular interactions (FTIR), and microstructure (SEM) were assessed in the analytical research. The results of the research showed that the electrospinning process and the coaxial electrospinning process produced a smooth surface visible to by the naked eye and a uniform granular network structure in a unique film-forming manner, thereby exhibiting good water solubility and mechanical properties. In contrast, the casted film was smooth, transparent, and mechanically strong but poorly water soluble. It was also found that the addition of docosahexaenoic acid powder affected the optical, physical and mechanical properties of the film to varying degrees.

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“…The gel strength and texture parameters are important quality characteristics of gel products (Cai et al., 2016). As shown in Table 1, compared with PG and FG, the gel strength of CG gels had markedly higher values ( P < 0.05).…”

Section: Resultsmentioning

confidence: 99%

“…The gel strength and texture parameters are important quality characteristics of gel products (Cai et al, 2016).…”

Section: Gel Strength Viscosity and Tpamentioning

confidence: 99%

Comparative study on the gel properties and nanostructures of gelatins from chicken, porcine, and tilapia skin

Xin

Chai

Chen

et al. 2021

Journal of Food Science

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To clarify the feasibility of replacing commercial gelatin with chicken skin gelatin, we investigated the gel properties and nanostructures of chicken skin gelatin (CG), commercial porcine skin gelatin (PG), and tilapia skin gelatin (FG). Compared with PG and FG, CG exhibited the better gel strength, hardness, chewiness, melting point, gelling temperature, and thermostability. The different physicochemical properties of CG might be caused by its higher imino acid content (25.43 residues/100 total residues), which make it more liable to form intramolecular H‐bonds (lower amplitude of amide A wave number). In addition, atomic force microscopy (AFM) result was shown that CG contained larger spherical aggregates (483 nm) than PG and FG (334 and 224 nm, respectively), and the lack of chain and ring‐like structure promoted the formation of a dense rigid gel. These results revealed that the intramolecular H‐bond and the aggregation behavior are the fundamental explanations for the different gel properties of gelatins from three sources. Practical Application This research provides guidance for the application of chicken skin gelatin as a replacer for commercial gelatin. And the results provide a theoretical basis for the modification of chicken skin gelatin.

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Effect of egg albumen protein addition on physicochemical properties and nanostructure of gelatin from fish skin

Cited by 14 publications

References 34 publications

Viscoelastic and Functional Properties of Cod-Bone Gelatin in the Presence of Xylitol and Stevioside

Viscoelastic and Functional Properties of Cod-Bone Gelatin in the Presence of Xylitol and Stevioside

Characterization of gelatin/chitosan ploymer films integrated with docosahexaenoic acids fabricated by different methods

Comparative study on the gel properties and nanostructures of gelatins from chicken, porcine, and tilapia skin

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