Effects of γ‐polyglutamic acid on the gelling properties and non‐covalent interactions of fish gelatin

Hu, Zi‐Zi; Sha, Xiao‐Mei; Ye, Yun‐Hua; Xiao, Wan-Rong; Tu, Zong–cai

doi:10.1111/jtxs.12495

Cited by 19 publications

(10 citation statements)

References 42 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The physicochemical, functional, technological, and sensory attributes of gelatin prepared from beef, pork, and/or fish are determined by the method of preparation used as well as the intrinsic character of the collagen from the respective sources (Hu et al., 2020). There are two approaches generally adopted to prepare gelatin commercially.…”

Section: Strategies To Improve the Functionality Of Fish Gelatinmentioning

confidence: 99%

Repurposing fish waste into gelatin as a potential alternative for mammalian sources: A review

Yang

Wang

Huang

et al. 2022

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Mammalian gelatin is extensively utilized in the food industry because of its physicochemical properties. However, its usage is restricted and essentially prohibited for religious people. Fish gelatin is a promising alternative with no religious and social restrictions. The desirable properties of fish gelatin can be significantly improved by various methods, such as the addition of active compounds, enzymes, and natural crosslinking agents (e.g., plant phenolics and genipin), and nonthermal physical treatments (e.g., ionizing radiation and high pressure). The aim of this study was to explore whether the properties of fish gelatin (gel strength, melting or gelling temperature, odor, viscosity, sensory properties, film‐forming ability, etc.) could be improved to make it comparable to mammalian gelatin. The structure and properties of gelatins obtained from mammalian and fish sources are summarized. Moreover, the modification methods used to ameliorate the properties of fish gelatin, including rheological (gelling temperature from 13–19°C to 23–25°C), physicochemical (gel strengths from ∼200 to 250 g), and thermal properties (melting points from ∼25 to 30°C), are comprehensively discussed. The relevant literature reviewed and the technological advancements in the industry can propel the development of fish gelatin as a potential alternative to mammalian gelatin, thereby expanding its competitive market share with increasing utility.

show abstract

Section: Strategies To Improve the Functionality Of Fish Gelatinmentioning

confidence: 99%

Repurposing fish waste into gelatin as a potential alternative for mammalian sources: A review

Yang

Wang

Huang

et al. 2022

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

“…This can be attributed to the formation of carrageenan double helices firstly, followed by their aggregation and finally forming a strong gel network structure with strong mechanical strength [ 24 ]. Theoretically, the anion-polysaccharide could interact with polymers by electrostatic and hydrogen bonds, improving the strength of gel structure [ 25 , 26 ]. However, AG addition decreased the plateau constant values of G′ and G″ compared with control sample ( Figure 1 ), suggesting that AG decreased the mechanical strength of ink samples.…”

Section: Resultsmentioning

confidence: 99%

3D Printing of Shiitake Mushroom Incorporated with Gums as Dysphagia Diet

Liu

Bhandari

Guo

et al. 2021

Foods

View full text Add to dashboard Cite

With the speeding tendency of aging society, the population experienced dysphagia is increasing quickly. Desirable dysphagic diets should be safe, visually appealing and nutritious. 3D printing allows for creation of personalized nutritious foods with regular-like appearance. Shiitake mushroom, rich in protein and bioactive compounds, is suitable for elderly, but its hard texture was not friendly to the elderly with dysphagia. This study investigated the feasibility of production of dysphagic product using shiitake mushroom by 3D printing with various gums addition, including arabic gum (AG), xanthan gum (XG) and k-carrageenan gum (KG) at concentrations of 0.3%, 0.6% and 0.9% (w/w). Data suggested that XG and KG incorporation significantly increased inks’ mechanical strength by decreasing water mobility and promoting the formation of hydrogen bond, enabling 3D printed objects with great self-supporting capacity. The XG containing and KG-0.3% samples were categorized into level 5—minced and moist dysphagia diet within international dysphagia diet standardization initiative (IDDSI) framework. AG addition decreased mechanical strength and viscosity, hardness and self-supporting capacity of 3D printed constructions. AG-0.3% and AG-0.6% samples could not be classified as dysphagia diets based on IDDSI tests. This study provides useful information for dysphagia diet development with appealing appearance by 3D printing.

show abstract

“…The variations of the TPA parameters of all FG samples may also because of the differences of alcohol solutions. For example, the effects of ethanol on protein denaturation becomes weaker with the number of OH increased due to the increase of hydrogen bonds (Romero, Lozano, Sancho, & Giraldo, 2007), which is the non‐covalent source dominating the stability of native protein structure (Hu, Sha, Ye, Xiao, & Tu, 2020). Consequently, it can be concluded here that when FG was pretreated with low concentrations of alcohol solutions, FG could still remain higher gel strength and hardness even after removing the alcohol solutions.…”

Section: Resultsmentioning

confidence: 99%

Reversibility of the gel, rheological, and structural properties of alcohol pretreated fish gelatin: Effect of alcohol types

Cen

Yang

et al. 2021

Journal of Texture Studies

View full text Add to dashboard Cite

The reversibility of gel property of alcohol (methanol, ethanol)-pretreated fish gelatin (FG) were investigated through removing alcohol solutions by freeze drying. Resultsshowed that the gel strength and the hardness of FG could be retained (1%, 40%) or even improved (1% methanol) using low or high concentration alcohol solutions, while decreased in medium concentration alcohol solutions. Compared with untreated FG, rheology results showed that, all alcohol solutions pretreated FG had lower apparent viscosity, while higher alcohol solutions pretreated ones decreased the gel and melt points and shorten the gelation time. Sodium dodecyl-sulfate polyacrylamide gel electrophoresis showed that methanol pretreated FG had the higher α contents than those of ethanol pretreated. Circular dichroism spectra results indicated that β-sheet could be decreased after removing ethanol solutions, whereas the β-sheet increased after removing the methanol solutions. Moreover, low field nuclear magnetic resonance relaxation test showed that pretreated FG had lower transverse relaxation times of internal water (T 21 and T 22 ) compared to that of the untreated FG. Overall, FG still retains higher gel properties after removing the low or high alcohol concentrations.

show abstract

Effects of γ‐polyglutamic acid on the gelling properties and non‐covalent interactions of fish gelatin

Cited by 19 publications

References 42 publications

Repurposing fish waste into gelatin as a potential alternative for mammalian sources: A review

Repurposing fish waste into gelatin as a potential alternative for mammalian sources: A review

3D Printing of Shiitake Mushroom Incorporated with Gums as Dysphagia Diet

Reversibility of the gel, rheological, and structural properties of alcohol pretreated fish gelatin: Effect of alcohol types

Contact Info

Product

Resources

About