首页|Gelation mechanism and network structure of mixed cold-water fish gelatin and pork skin gelatin elaborated at the molecular level
Gelation mechanism and network structure of mixed cold-water fish gelatin and pork skin gelatin elaborated at the molecular level
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NETL
NSTL
Elsevier
The properties of food gels are largely influenced by their network architecture and gelation mechanism. This research investigated the gelation mechanisms and network structures of mammalian pork skin (PS) gelatin and ocean fish scales (OFS) gelatin, as well as their combinations, under varying cooling conditions and storage durations at a molecular level. The evaluation of the 1H NMR spectra was utilized to determine the individual roles of PS and OFS in the mixtures. By separating the peaks, it was shown that the melting and gelation properties of the combined gelatin were influenced by the PS to OFS ratio, cooling conditions, and storage time, indicating possible coaggregation of PS and OFS, in addition to independent PS aggregation. During reheating measurement, a distinct two-stage increase in mobility was noted in the mixed gels, especially evident after two weeks of storage. Furthermore, the onset temperature for melting of the OFS within the mixtures was observed to increase, suggesting that PS aggregates impacted the melting behavior of OFS aggregates. This supported the idea of a co-helical or co-aggregated structure that was dependent on the cooling conditions. Measurements taken through circular dichroism for the mixed gelatin indicated a two-phase decrease, where the endpoint of the initial decrease was greater than that of OFS alone, aligning with the observations from the 1H NMR results. Additionally, structure analysis via neutron scattering and dynamic studies through pulsed NMR indicated that the gel network of the mixed gels revealed only minor differences but suggested heightened clustering in both pure PS gels and mixed gels, likely due to aggregation facilitated by PS chains that encouraged gelation in the mixtures. Consequently, this study focused on a molecular-level comprehension of the gelation mechanisms in mixed gelatin gels, highlighting the influence of each component within the network structure through the use of 1H NMR, a method not accessible with other macroscopic and ensemble techniques.
Circular dichroismSANSGelatin dynamicsCoaggregation1 H NMRRHEOLOGICAL PROPERTIESPROTEIN
NETL
NSTL
Elsevier
