Rheological properties and structure modification in liquid and gel of tilapia skin gelatin by the addition of low acyl gellan

Sow, Li Cheng; Tan, Si Jia; Yang, Hongshun

doi:10.1016/j.foodhyd.2018.12.006

Cited by 133 publications

(55 citation statements)

References 41 publications

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“…Higher springiness of gelatin gels requires more mastication energy in the mouth (Kaewruang, Benjakul, Prodpran, Encarnacion, & Nalinanon, ). In this study, high contents of pectin decreased springiness of gelatin gels (P‐FG2, P‐FG3), might be due to the double helices of the polysaccharide gels are more rigid and stiff than the triple helices of gelatin (Sow, Tan, & Yang, ). The gumminess and chewiness were followed similar trend to hardness and were the highest in the gelatin gel with highest hardness.…”

Section: Resultsmentioning

confidence: 63%

“…This suggests that both MTGase and pectin could interact with fish gelatin to form light‐scattering aggregates. Sow et al () reported that the formation of fish gelatin—low acyl gellan complex coacervates have highest turbidities might be due to the occurrence of associative phase separation, resulted in decreasing gel properties.…”

Section: Resultsmentioning

confidence: 99%

“…Particularly, compared with MTGase, pectin had more significant effect on particle sizes of fish gelatin, and P‐FG3 had highest particle size. MTGase catalyzed fish gelatin to form macromolecular polymer with high molecular weights, and pectin interacted with gelatin to form polyelectrolytes through electrostatic interaction, contributing to increase particle size (Sow et al, ). And excessive pectin in mixtures easily formed aggregation in aqueous solution (Guo et al, ).…”

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

Comparison of gelling properties and flow behaviors of microbial transglutaminase (MTGase) and pectin modified fish gelatin

Huang

Zhao

Fang

et al. 2019

Journal of Texture Studies

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The gelling and structural properties of microbial transglutaminase (MTGase) and pectin modified fish gelatin were compared to investigate their performances on altering fish gelatin properties. Our results showed that within a certain concentration, both MTGase and pectin had positive effects on the gelation point, melting point, gel strength, textural, and swelling properties of fish gelatin. Particularly, low pectin content (0.5%, w/v) could give fish gelatin gels the highest values of gel strength, melting temperature, and hardness. Meantime, flow behavior results showed that both MTGase and pectin could increase fish gelatin viscosity without changing its fluid characteristic, but the latter gave fish gelatin higher viscosity. Both MTGase and pectin could increase the lightness of fish gelatin gels but decreases its transparency. More importantly, fluorescence and UV absorbance spectra, particle size distribution, and confocal microscopy results indicated that MTGase and pectin could change the structure of fish gelatin with the formation of large aggregates. Compared with MTGae modified fish gelatin, pectin could endow fish gelatin had similar gel strength, thermal and textural properties to pig skin gelatin.

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Section: Resultsmentioning

confidence: 63%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Comparison of gelling properties and flow behaviors of microbial transglutaminase (MTGase) and pectin modified fish gelatin

Huang

Zhao

Fang

et al. 2019

Journal of Texture Studies

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show abstract

“…(2017) found that polysaccharides accounted for 0% to 30% of haze in apple‐based beverages. The existence of electrostatic interactions and hydrogen‐bond interactions between protein and polysaccharides had been proven (Sow, Tan, & Yang, 2019; Sow, Toh, Wong, & Yang, 2019). Therefore, pectin, xanthan gum, guar gum concentrations used in the further study were less than 0.5, 0.05, and 0.01 mg/mL, respectively.…”

Section: Resultsmentioning

confidence: 99%

Polysaccharide selection and mechanism for prevention of protein–polyphenol haze formation in beverages

Wang

Zhao

Liao

et al. 2020

Journal of Food Science

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Polysaccharides have been considered as a group of promising candidate for preventing the protein–polyphenol haze formation in beverages. In order to select effective polysaccharides to prevent the haze formation, four protein–polyphenol haze model systems were successfully established using two proteins (i.e., gelatin and bovine serum albumin) and two polyphenols (i.e., procyanidin [PC] and epigallocatechin gallate [EGCG]). Among seven common polysaccharides, 0.5 mg/mL pectin, 0.05 mg/mL xanthan gum, and 0.01 mg/mL guar gum demonstrated the maximum potential for preventing the formation of four protein–polyphenol hazes. Ultraviolet‐visible spectrophotometry confirmed that polysaccharides affected protein–polyphenol interactions. Fluorescence spectrophotometry combined with microscale thermophoresis data indicated the relative affinities of polyphenol to protein and polysaccharide determined the mechanism of polysaccharide for preventing the haze formation. In bovine serum albumin (BSA)/gelatin‐EGCG system, polysaccharides (pectin, xanthan gum and guar gum) competed with BSA/gelatin to bind EGCG for prevention the formation of BSA/gelatin‐EGCG haze. However, in BSA/gelatin‐PC system, polysaccharides (pectin, xanthan gum, and guar gum) formed a ternary complex (protein–tannin–polysaccharide) for increasing the solubility of protein‐polyphenol aggregation. From apple juice results, the reduction rates of guar gum in two apple juice systems (gelatin‐PC, BSA‐PC) were 21% and 56% within 8 weeks, indicating guar gum might be the most effective polysaccharide in preventing the haze formation. Practical Application This experiment data could be used for development of polysaccharide products for prevention of protein–polyphenol haze formation in beverages.

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“…The construction of a network that was specific to our task led to the successful classification result. To date, the coagulation process has been monitored using confocal laser scanning microscope (CLSM), atomic force microscope (AFM), and mathematical modelling [63][64][65][66][67]. In our future work, how the proposed optical method in this study can reflect the changes in the coagulation process in the microscale should be explored.…”

Section: Discussionmentioning

confidence: 99%

Classification of Soymilk and Tofu with Diffuse Reflection Light Using a Deep Learning Technique

et al. 2019

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Tofu is an ancient soybean product that is produced by heating soymilk containing a coagulation agent. Owing to its benefits to human health, it has become popular all over the world. An important index that determines the final product’s (tofu’s) quality is firmness. Coagulants such as CaSO4 and MgCl2 affect the firmness. With the increasing demand for tofu, a monitoring methodology that ensures high-quality tofu is needed. In our previous paper, an opportunity to monitor changes in the physical properties of soymilk by studying its optical properties during the coagulation process was implied. To ensure this possibility, whether soymilk and tofu can be discriminated via their optical properties should be examined. In this study, a He–Ne laser (Thorlabs Japan Inc., Tokyo, Japan, 2015) with a wavelength of 633 nm was emitted to soymilk and tofu. The images of the scattered light on their surfaces were discriminated using a type of deep learning technique. As a result, the images were classified with an accuracy of about 99%. We adjusted the network architecture and hyperparameters for the learning, and this contributed to the successful classification. The construction of a network that is specific to our task led to the successful classification result. In addition to this monitoring method of the tofu coagulation process, the classification methodology in this study is worth noting for possible use in many relevant agricultural fields.

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Rheological properties and structure modification in liquid and gel of tilapia skin gelatin by the addition of low acyl gellan

Cited by 133 publications

References 41 publications

Comparison of gelling properties and flow behaviors of microbial transglutaminase (MTGase) and pectin modified fish gelatin

Comparison of gelling properties and flow behaviors of microbial transglutaminase (MTGase) and pectin modified fish gelatin

Polysaccharide selection and mechanism for prevention of protein–polyphenol haze formation in beverages

Classification of Soymilk and Tofu with Diffuse Reflection Light Using a Deep Learning Technique

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