Zhang Yan, Li Xiaomin, Ge Yuanfei, Hu Yexian, Zhu Rongan, Yang Xiangmin, Chen Siyun, Peng Haiming, Wang Chuyan
College of Biology, Food & Environment, Hefei University, Hefei 230601, PR China.
College of Biology, Food & Environment, Hefei University, Hefei 230601, PR China; Key Laboratory of Berry Processing and Resource Comprehensive Utilization, Hefei University, Hefei 230601, PR China.
Int J Biol Macromol. 2025 Apr;304(Pt 2):141020. doi: 10.1016/j.ijbiomac.2025.141020. Epub 2025 Feb 13.
This study investigates the effects of isolated blueberry leaf polysaccharides at varying concentrations on the gel behavior of gelatin composites. The formation of stable blueberry leaf polysaccharide-gelatin gels was attributed to hydrogen bonding, electrostatic interactions, and hydrophobic interactions. SEM revealed that the composite gels exhibited a more compact and uniform structure. TPA results indicated that the incorporation of blueberry leaf polysaccharides significantly enhanced the hardness, viscoelasticity, and chewiness of gelatin. Notably, as the concentration of blueberry leaf polysaccharides increased from 0 % to 2.5 %, the thermal stability of the composite gels improved correspondingly. Rheological analysis demonstrated that the storage modulus (G') consistently exceeded the loss modulus (G") across the entire frequency range, indicating that the composite gels exhibited viscoelastic solid behavior. Furthermore, temperature scanning indicated that the melting temperature (T) of the composite gels was slightly elevated compared to that of pure gelatin. These findings contribute to the development of novel gelatin composite products, promote the comprehensive utilization of blueberry leaf polysaccharides, and expand the application of gelatin in complex food systems.
本研究考察了不同浓度的蓝莓叶多糖对明胶复合材料凝胶行为的影响。稳定的蓝莓叶多糖 - 明胶凝胶的形成归因于氢键、静电相互作用和疏水相互作用。扫描电子显微镜显示复合凝胶呈现出更致密且均匀的结构。质地剖面分析结果表明，添加蓝莓叶多糖显著提高了明胶的硬度、粘弹性和咀嚼性。值得注意的是，随着蓝莓叶多糖浓度从0%增加到2.5%，复合凝胶的热稳定性相应提高。流变学分析表明，在整个频率范围内储能模量（G'）始终超过损耗模量（G"），表明复合凝胶呈现出粘弹性固体行为。此外，温度扫描表明复合凝胶的熔点（T）比纯明胶略有升高。这些研究结果有助于新型明胶复合产品的开发，促进蓝莓叶多糖的综合利用，并拓展明胶在复杂食品体系中的应用。
