{"title":"Improving the physicochemical properties of microbial transglutaminase-induced fish gelatin gels by incorporating sanxan as a novel way","authors":"Kangning Wang, Yiyang Jia, Xin Meng, Jiayi Hou, Fuping Lu, Yihan Liu","doi":"10.1016/j.foodhyd.2025.111370","DOIUrl":null,"url":null,"abstract":"<div><div>Fish gelatin (FG) is recognized as a promising alternative to mammalian gelatin sources. However, some undesirable physicochemical properties of FG such as weak texture, poor rheology, and poor thermostability limit its application. This study explored the effect of sanxan (SX) on the FG gelling behavior under conditions induced by microbial transglutaminase (MTGase). It was observed that the water-holding capacity, gel strength, and viscoelastic characteristics of FG gel were enhanced by adding SX. Meanwhile, thermogravimetric analysis exhibited that the thermostability of FG was also improved. Zeta potential measurements suggested the presence of electrostatic interactions between SX and FG. FTIR spectral analysis revealed that the added SX significantly affected the secondary structure of FG and verified the presence of both hydrogen bond and electrostatic interactions between FG and SX. The added SX reduced the α-helix content and increased the β-sheet content, leading to orderly aggregation and protein unfolding. This resulted in the formation of a dense and uniform FG-SX composite gel network. Additionally, intrinsic fluorescence, surface hydrophobicity, and protein solubility analyses revealed that hydrophobic interactions are crucial in the forming the FG-SX composite gel. These findings offer new insights into the potential of SX as a natural and innovative gel modifier to enhance the functionality of enzyme-induced protein gel-based foods.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"166 ","pages":"Article 111370"},"PeriodicalIF":11.0000,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Hydrocolloids","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0268005X25003303","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
引用次数: 0
Abstract
Fish gelatin (FG) is recognized as a promising alternative to mammalian gelatin sources. However, some undesirable physicochemical properties of FG such as weak texture, poor rheology, and poor thermostability limit its application. This study explored the effect of sanxan (SX) on the FG gelling behavior under conditions induced by microbial transglutaminase (MTGase). It was observed that the water-holding capacity, gel strength, and viscoelastic characteristics of FG gel were enhanced by adding SX. Meanwhile, thermogravimetric analysis exhibited that the thermostability of FG was also improved. Zeta potential measurements suggested the presence of electrostatic interactions between SX and FG. FTIR spectral analysis revealed that the added SX significantly affected the secondary structure of FG and verified the presence of both hydrogen bond and electrostatic interactions between FG and SX. The added SX reduced the α-helix content and increased the β-sheet content, leading to orderly aggregation and protein unfolding. This resulted in the formation of a dense and uniform FG-SX composite gel network. Additionally, intrinsic fluorescence, surface hydrophobicity, and protein solubility analyses revealed that hydrophobic interactions are crucial in the forming the FG-SX composite gel. These findings offer new insights into the potential of SX as a natural and innovative gel modifier to enhance the functionality of enzyme-induced protein gel-based foods.
期刊介绍:
Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication.
The main areas of interest are:
-Chemical and physicochemical characterisation
Thermal properties including glass transitions and conformational changes-
Rheological properties including viscosity, viscoelastic properties and gelation behaviour-
The influence on organoleptic properties-
Interfacial properties including stabilisation of dispersions, emulsions and foams-
Film forming properties with application to edible films and active packaging-
Encapsulation and controlled release of active compounds-
The influence on health including their role as dietary fibre-
Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes-
New hydrocolloids and hydrocolloid sources of commercial potential.
The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.