Wu Fen-Fen, Tu Zong-Cai, Cheng Jie, Wang Hui, Hu Zi-Zi, Sha Xiao-Mei
National R&D Center for Freshwater Fish Processing, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi, 330022, China.
State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi, 330047, China.
NPJ Sci Food. 2025 Aug 18;9(1):179. doi: 10.1038/s41538-025-00550-4.
To address the "gel weakening" of fish gelatin (FG) under acidic conditions,this study investigates the enhancement of gel performance in FG through the incorporation of locust bean gum (LBG) and explores its feasibility for application in acidic gel systems. Results show that the gel properties of FG were significantly improved through LBG modification. At pH 3-7, gel strength and melting temperature of LBG-modified FG (FG-LBG) surpassed those of unmodified FG (524.68 ± 1.54 g, 28.86 ± 0.03 °C). Specifically, at pH 3, after LBG modification, the gel strength and melting temperature of FG increased by 62.65% and 29.44%, respectively. LBG alters the conformation of FG via electrostatic and hydrogen bonding interactions, forming a denser polymer network. The acidic gel gummies prepared from the FG modified with LBG exhibit superior gel properties and texture characteristics. This study provides a basis for the modification of FG under acidic conditions.
为解决鱼明胶（FG）在酸性条件下的“凝胶弱化”问题，本研究通过添加刺槐豆胶（LBG）来研究提高FG凝胶性能的方法，并探讨其在酸性凝胶体系中的应用可行性。结果表明，通过LBG改性，FG的凝胶性能得到显著改善。在pH值为3 - 7时，LBG改性FG（FG-LBG）的凝胶强度和熔化温度超过了未改性FG（524.68 ± 1.54 g，28.86 ± 0.03 °C）。具体而言，在pH值为3时，经LBG改性后，FG的凝胶强度和熔化温度分别提高了62.65%和29.44%。LBG通过静电和氢键相互作用改变FG的构象，形成更致密的聚合物网络。用LBG改性FG制备的酸性凝胶软糖具有优异的凝胶性能和质地特性。本研究为酸性条件下FG的改性提供了依据。
