College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan, 450001, PR China.
College of Basic Medicine, Guizhou University of Traditional Chinese Medicine, Guiyang, Guizhou, 550025, PR China.
J Food Sci. 2021 May;86(5):1936-1945. doi: 10.1111/1750-3841.15700. Epub 2021 Apr 16.
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.
为了阐明用鸡皮明胶替代商业明胶的可行性，我们研究了鸡皮明胶（CG）、商业猪皮明胶（PG）和罗非鱼皮明胶（FG）的凝胶特性和纳米结构。与 PG 和 FG 相比，CG 表现出更好的凝胶强度、硬度、耐嚼性、熔点、胶凝温度和热稳定性。CG 的不同理化性质可能是由于其较高的亚氨基酸含量（25.43 个残基/100 个总残基），使其更容易形成分子内氢键（酰胺 A 波数的幅度较低）。此外，原子力显微镜（AFM）结果表明，CG 含有比 PG 和 FG 更大的球形聚集物（483nm）（分别为 334nm 和 224nm），而且缺乏链状和环状结构促进了致密刚性凝胶的形成。这些结果表明，分子内氢键和聚集行为是三种来源明胶凝胶性质不同的根本解释。实际应用：本研究为鸡皮明胶作为商业明胶替代品的应用提供了指导，并为鸡皮明胶的改性提供了理论依据。
