Effect of transglutaminase crosslinking on the structural, physicochemical, functional, and emulsion stabilization properties of three types of gelatins

Xu, Jiamin; Yang, Lili; Nie, Yinghua; Yang, Mengyang; Wu, Wenjing; Wang, Zhengquan; Wang, Xichang; Zhong, Jian

doi:10.1016/j.lwt.2022.113543

Cited by 29 publications

(14 citation statements)

References 50 publications

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“…All these freshly-prepared emulsions were milk-white liquids ( Figure 2A : 0 h) and consisted of micrometer-sized droplets ( Figures 2B–D : 0 h) with trimodal sizes ( Figures S1 , S2 ). They were consistent with the previously reported fish oil-loaded gelatin-stabilized emulsions ( 24 , 28 , 30 ). The droplet size distribution analyses ( Figures S1 , S2 ) showed the β-CD deodorization of gelatins had no obvious effects on the droplet sizes of the fish oil-loaded emulsions stabilized by three types of gelatins with β-CD.…”

Section: Resultssupporting

confidence: 93%

“…As shown in Figure 1A , the addition of β-CD did not obviously change the appearance of gelatin solutions. SDS-PAGE results ( Figure 1B ) showed the molecular weight distribution of three types of gelatins were consistent with our previous works ( 24 , 28 , 30 ). Moreover, the addition of β-CD did not obviously change the molecular weight distribution of three types of gelatins, which suggested that no chemical bonds were formed between gelatins and β-CD.…”

Section: Resultssupporting

confidence: 92%

“…Therefore, the yellow color was resulted from the presence of β-carotene. The trimodal droplet size distribution was consistent with the previously reported fish oil-loaded gelatin-stabilized emulsions ( 24 , 28 , 30 ) and fish oil-loaded gelatin/β-CD-stabilized emulsions ( Figure 2 ). The droplet size distribution analyses ( Figures S3 , S4 ) showed the β-CD deodorization of gelatins had no obvious effects on the droplet sizes of the β-carotene/fish oil-loaded emulsions stabilized by three types of gelatins with β-CD.…”

Section: Resultssupporting

confidence: 91%

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Effect of β-cyclodextrin deodorization on the volatile chemicals and functional properties of three types of gelatins

Yang

Zi²,

Shi³

et al. 2022

Front. Nutr.

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The exploration of deodorization is important for the application of gelatin in food industry. In this work, the effect of β-cyclodextrin (β-CD) deodorization on the volatile chemicals and functional properties of three types of gelatins (commercial porcine skin gelatin, cold water fish skin gelatin, and Chinese longsnout catfish skin gelatin) were studied. The results suggested the odors of commercial gelatins were significantly less than home-extracted gelatins. The β-CD deodorization efficiency was dependent on both β-CD concentration and volatile chemical. (E)-2-Octenal (C8H14O), 1-octen-3-ol (C8H16O), 2-pentyl-furan (C9H14O), and hentriacontane (C17H36) could be deodorized at low β-CD concentration (even at 2 mg/mL). The best β-CD deodorization concentration for 66.7 mg/mL of Chinese longsnout catfish skin gelatin was 30 mg/mL. β-CD addition could not change the gel forming ability and emulsion activity of gelatins, whereas it had different and concentration-dependent effects on the emulsion stability of gelatins. β-CD addition had no obvious effects on the droplet sizes, droplet coalescence and liquid-gel transition behaviors, but had different effects on the creaming of the emulsions stabilized by three types of gelatins. The encapsulation of β-carotene did not significantly change the droplet trimodal size distribution and liquid-gel transition of fish oil-loaded emulsions. However, β-carotene might delay the droplet coalescence. The creaming stability of β-carotene/fish oil-loaded gelatin/β-CD-stabilized emulsions was dependent on the gelatins, β-CD, and β-carotene. Finally, the β-carotene retention in the emulsions was dependent not on β-CD addition but on the nature of the gelatins. These results provided useful information to understand the molecular deodorization behaviors and explore the deodorization of emulsifiers for food emulsions.

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Section: Resultssupporting

confidence: 93%

Section: Resultssupporting

confidence: 92%

Section: Resultssupporting

confidence: 91%

See 1 more Smart Citation

Effect of β-cyclodextrin deodorization on the volatile chemicals and functional properties of three types of gelatins

Yang

Zi²,

Shi³

et al. 2022

Front. Nutr.

Self Cite

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show abstract

“…1 A and D) and redissolved ( Fig. 1 C and F) PGCs solutions were in green-yellow or dark brown, which was different from the colorless transparency of unmodified and transglutaminase-modified gelatins (BBG, CFG, and PSG) solutions in a previous work ( Xu, et al, 2022 ). The freeze-dried PGCs ( Fig.…”

Section: Resultscontrasting

confidence: 59%

Effects of polyphenol and gelatin types on the physicochemical properties and emulsion stabilization of polyphenol-crosslinked gelatin conjugates

Wu,

Shi,

et al. 2024

Food Chemistry: X

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“…The freshly prepared nanoparticle dispersions were freeze-dried and then examined by a Spotlight 400 ATR-FTIR spectrometer (PerkinElmer Company, USA) ( Xu, Yang et al, 2022 ). The scanning number was 16.…”

Section: Methodsmentioning

confidence: 99%

Effect of transglutaminase crosslinking on the structural, physicochemical, functional, and emulsion stabilization properties of three types of gelatins

Cited by 29 publications

References 50 publications

Effect of β-cyclodextrin deodorization on the volatile chemicals and functional properties of three types of gelatins

Effect of β-cyclodextrin deodorization on the volatile chemicals and functional properties of three types of gelatins

Effects of polyphenol and gelatin types on the physicochemical properties and emulsion stabilization of polyphenol-crosslinked gelatin conjugates

Curcumin-encapsulated hydrophilic gelatin nanoparticle to stabilize fish oil-loaded Pickering emulsion

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