Nian Linyu, Cao Ailing, Wang Jing, Tian Hongyu, Liu Yongguo, Gong Lingxiao, Cai Luyun, Wang Yanbo
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
Hangzhou Customs District, Hangzhou, China.
Front Chem. 2018 May 22;6:111. doi: 10.3389/fchem.2018.00111. eCollection 2018.
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.
研究了添加不同浓度（0%、2%、4%、6%、10%和15%）的低热量甜味剂[木糖醇（X）和甜菊糖苷（S）]形成凝胶的鳕鱼皮明胶（CBG）的物理、流变学、结构和功能特性。CBGX的凝胶强度随木糖醇浓度增加而增加，这可能是由于木糖醇与明胶之间的氢键作用，但对于CBGS，当S浓度为4%时凝胶强度最高。由于S的分子量较高，CBGS样品的粘度高于CBGX。CBGX的粘弹性（G'和G''）、发泡能力和脂肪结合能力较高，而泡沫稳定性较低。在相同浓度下，CBGX的乳化活性和乳化稳定性略低于CBGS。X的结构是线性的，使其更容易形成致密的三维网络结构，而S的复杂环状结构与鳕鱼皮明胶形成网络结构的难度更大。因此，X可能是明胶凝胶甜味剂的更好选择。
