Glycosylation with different saccharides on the gelling, rheological and structural properties of fish gelatin

Geng, Hulin; Sun, Wanyi; Zhan, Shengnan; Jia, Ru; Lou, Qiaoming; Huang, Tao

doi:10.1016/j.foodhyd.2023.109699

Food Hydrocolloids

2024

DOI: 10.1016/j.foodhyd.2023.109699

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Glycosylation with different saccharides on the gelling, rheological and structural properties of fish gelatin

Hulin Geng,

Wanyi Sun,

Shengnan Zhan

et al.

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Cited by 10 publications

References 51 publications

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Development and characterization of fibrous high moisture extrudates based on pea protein isolate and whey protein

Zhang,

Yuan,

Han

et al. 2024

J Sci Food Agric

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BACKGROUNDConstruction of meat analogs based on pea protein isolate (PPI) alone by high moisture extrusion (HME) is diffocult as a result of the lack of anisotropic structures. In the present study, 0%–15% of whey protein (WP) was introduced to PPI to make hybrid blends, which were used to construct HME extrudates.RESULTSWP enhanced the hardness, adhesive, cohesiveness and gumminess of the extrudates and facilitated the formation of a distinct anisotropic structure of PPI. The fibrous degrees of the extrudates containing 10% and 15% WP were around 1.50. The addition of WP, which has more ‐SH groups, increased the disulfide bonds and hydrogen bonding in the extrudates, leading to a denser cross‐linked structure. Particle size distribution and Fourier transform infrared analysis showed that WP induced more compact structured aggregates and more β‐sheet structures in the extrudates. Furthermore, the higher hydration capacity of WP may also help form a dilute melt and generate a more pronounced plug flow, assisting the formation of fiber structures of PPI.CONCLUSIONThe present study demonstrates that WP is a potential modifier, which could be used to improve the structure of PPI‐based meat analogs. © 2024 Society of Chemical Industry.

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Development and characterization of fibrous high moisture extrudates based on pea protein isolate and whey protein

Zhang,

Yuan,

Han

et al. 2024

J Sci Food Agric

View full text Add to dashboard Cite

show abstract

Gel properties of sheep's hoof gelatin-dietary polysaccharide interpenetrating polymer network complex gels with application in low fat lamb patties

Li,

Yu,

Zhao

et al. 2025

Food Chemistry

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Effects of glycation modifications of different glycosylating agents on the molecular structure and gel properties of sheep's hoof gelatin

Li,

Song

et al. 2025

Food Hydrocolloids

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Glycosylation with different saccharides on the gelling, rheological and structural properties of fish gelatin

Cited by 10 publications

References 51 publications

Development and characterization of fibrous high moisture extrudates based on pea protein isolate and whey protein

Development and characterization of fibrous high moisture extrudates based on pea protein isolate and whey protein

Gel properties of sheep's hoof gelatin-dietary polysaccharide interpenetrating polymer network complex gels with application in low fat lamb patties

Effects of glycation modifications of different glycosylating agents on the molecular structure and gel properties of sheep's hoof gelatin

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