Food Science and Technology Programme, c/o Dept. of Chemistry, National Univ. of Singapore, Singapore.
National Univ. of Singapore (Suzhou) Research Inst., 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu, P.R. China.
J Food Sci. 2018 May;83(5):1280-1291. doi: 10.1111/1750-3841.14123. Epub 2018 Apr 16.
Pork gelatin is not suitable for halal and kosher application; however, fish gelatin (FG) can be modified for use as a pork gelatin (PG) mimetic. Herein, low-acyl gellan (GE), κ-carrageenan (KC), and salts (CaCl or KCl) were combined with a 180 Bloom tilapia FG. A formulation comprising 5.925% (w/v) FG + 0.025% (w/v) GE + 3mM CaCl best matched the physicochemical properties of PG. The modification increased the FG gel strength from 115 ± 2 to 149 ± 2 g (matching the 148 ± 2 of PG), while the T increased from 27.9 ± 1.0 to 32.4 ± 0.8 °C (matching the 33.1 ± 0.3 °C of PG). Nanoaggregates (diameter between 150 and 300 nm) could be an important structural factor affecting the physicochemical properties, as both PG and GE-modified FG showed a similar frequency distribution in this size group (57.4 ± 1.6% (PG) compared with 56.3 ± 2.2% (modified FG)). To further explore the differences between KC and GE in modifying of FG's structure, the FG-KC and FG-GE gels were compared. The zeta potential and Fourier transform infrared (FTIR) spectroscopy results for the FG-KC gel supported an associative interaction with complex formation, as indicated from the large aggregates and amorphous phase under atomic force microscopy (AFM). Contrastingly, a segregative FG-GE interaction took place in presence of CaCl . These structures and interaction differences between FG-GE and FG-KC influenced the macro-properties of FG, possibly explaining the differences in the modification of the melting temperature of FG. A diagram representing the interaction-structure-physicochemical properties was proposed to explain the differences between the FG-GE and FG-KC gels.
Certain people cannot consume any pork product or derivatives for religious reasons, thus it is essential to find a pork gelatin (PG) substitute for food product development. The commonly used polysaccharides, gellan and carrageenan, together with salt, can be added to fish gelatin (FG) to match the textural properties of PG, representing a promising substitute for PG. The difference in the mechanism of gellan and carrageenan to improve properties of FG has been revealed from nanostructure level. The use of food grade ingredients and simple mixing process are favorable in the food industry.
明胶是不适合清真和犹太洁食应用的；然而，鱼明胶（FG）可以经过改性，用作猪明胶（PG）的模拟物。在此，低酰基结冷胶（GE）、κ-卡拉胶（KC）和盐（CaCl 或 KCl）与 180 Bloom 罗非鱼 FG 结合。含有 5.925%（w/v）FG+0.025%（w/v）GE+3mM CaCl 的配方最能匹配 PG 的理化特性。改性使 FG 凝胶强度从 115±2g 增加到 149±2g（与 PG 的 148±2g 匹配），而 T 从 27.9±1.0°C 增加到 32.4±0.8°C（与 PG 的 33.1±0.3°C 匹配）。纳米聚集体（直径在 150 到 300nm 之间）可能是影响理化特性的一个重要结构因素，因为 PG 和 GE 改性 FG 都显示出在该尺寸组中相似的频率分布（57.4±1.6%（PG）与 56.3±2.2%（改性 FG）相比）。为了进一步探索 KC 和 GE 在 FG 结构改性方面的差异，比较了 FG-KC 和 FG-GE 凝胶。FG-KC 凝胶的 zeta 电位和傅里叶变换红外（FTIR）光谱结果表明存在缔合相互作用和复杂形成，这从原子力显微镜（AFM）下的大聚集体和非晶相得到证实。相比之下，FG-GE 之间存在分隔相互作用，在 CaCl 的存在下发生。FG-GE 和 FG-KC 之间的这些结构和相互作用差异影响 FG 的宏观特性，这可能解释了 FG 熔融温度改性的差异。提出了一个代表相互作用-结构-理化特性的示意图，以解释 FG-GE 和 FG-KC 凝胶之间的差异。
某些人出于宗教原因不能食用任何猪肉产品或其衍生品，因此开发食品产品时必须找到猪明胶（PG）的替代品。常用的多糖结冷胶和卡拉胶与盐一起可以添加到鱼明胶（FG）中，以匹配 PG 的质地特性，这是 PG 的一种很有前途的替代品。从纳米结构水平揭示了结冷胶和卡拉胶改善 FG 性能的机制差异。使用食品级成分和简单的混合工艺在食品工业中是有利的。
