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Effect of egg albumen protein addition on physicochemical properties and nanostructure of gelatin from fish skin

Journal of Food Science and Technology volume 53, pages 4224–4233 (2016)Cite this article

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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Affiliations

  1. College of Food Science and Engineering, Bohai University, Food Safety Key Lab of Liaoning Province, National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, 121013, China

    Luyun Cai, Jianhui Feng, Xiuxia Li & Jianrong Li

  2. Department of Food Science and Engineering, College of Science and Engineering, Jinan University, Guangzhou, 510632, China

    Xichun Peng

  3. Department of Food Science, Cornell University, Ithaca, NY, 14853, USA

    Joe M. Regenstein

  4. Dalian Tianbao Green Foods Co., Ltd, Dalian, 116001, China

    Wei Zhao

Authors
  1. Luyun Cai
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  2. Jianhui Feng
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  3. Xichun Peng
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  4. Joe M. Regenstein
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  5. Xiuxia Li
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  6. Jianrong Li
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  7. Wei Zhao
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Correspondence to Luyun Cai or Jianrong Li.

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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

Keywords

  • Fish gelatin
  • Egg albumen protein
  • Carp
  • Grass carp
  • Ctenopharyngodon idella