Abstract
The physicochemical properties and nanostructure of mixtures of egg albumen protein (EAP) and gelatin from under-utilised grass carp (Ctenopharyngodon idella) skins were studied. The gelatin with 1% EAP had an acceptable gel strength. The addition of 5% EAP significantly increased the melting and gelling temperatures of gelatin gels. Additionally, the colour turned white and the crystallinity was higher in gelatin gels with gradient concentrations of EAP (1, 3, and 5%). Gelatin with 5% EAP had the highest G′ values while gelatin with 1% EAP had the lowest G′ values. Atomic force microscopy showed the heterogeneous nanostructure of fish gelatin, and a simple coacervate with a homogeneous distribution was only observed with the addition of 1% EAP, indicating interaction between gelatin and EAP. These results showed that EAP effect fish gelatin’s physicochemical and nanostructure properties and has potential applications in foods and pharmaceuticals.
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Acknowledgements
This study was supported by the National Natural Science Foundation of China (31401478), the National Postdoctoral Science Foundation of China (2015M570760), the China Scholarship Council (201508210023), the Postdoctoral Special Funding of Chongqing City (Xm2015021), the Research Project from the Science and Technology Department of Liaoning Province of China (No. 2015103020).
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Cai, L., Feng, J., Peng, X. et al. Effect of egg albumen protein addition on physicochemical properties and nanostructure of gelatin from fish skin. J Food Sci Technol 53, 4224–4233 (2016). https://doi.org/10.1007/s13197-016-2416-4
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DOI: https://doi.org/10.1007/s13197-016-2416-4