Unraveling the complex gelation dynamics of gelatin solutions mixed with various mono-, di-, or trisaccharides: A comparative study based on hydration properties

Abstract

The study investigates the gelation kinetics of gelatin in the presence of various saccharides, including common sugars (sucrose, fructose, & glucose), rare sugars (ribose, allulose, isomaltulose, & trehalose), and prebiotic trisaccharides (raffinose and 2′-fucosyllactose). Gelation kinetics, including the initial sol-gel transition and subsequent aging, was monitored using a rheometer, while gel properties were assessed through texture analysis, differential scanning calorimetry, and centrifugation. The effects of these cosolutes on sol-gel transition varied depending on their molecular weight and stereochemistry, but they generally hindered gel network aging due to increased bulk viscosity. Ribose and allulose inhibited gelatin sol-gel transition, resulting in weak gel strength at all concentrations. Arabinose and raffinose crystallized rapidly at high concentrations, damaging gel structures. At low to medium concentrations (10–30 %), di- and trisaccharides accelerated gelation, but at higher levels, increased bulk viscosity impeded gel percolation, reducing gel strength. In terms of gel-stabilizing forces, the addition of sucrose promoted electrostatic interactions but weakened hydrogen bonding within gel network. This work emphasizes the need to account for gelatin-to-water ratio when evaluating cosolute effects. The findings provide valuable insights for sugar reduction and functionalization for gelled foods.