Interactions involved in heat‐induced gelatin gel containing hsian‐tsao gum, and mechanisms to improve its properties

Autor: Gang You, Gaigai Niu, Xinyi Zhou, Heliang Fan, Xiaoling Liu
Rok vydání: 2022
Předmět:
Zdroj: Journal of the Science of Food and Agriculture. 103:820-828
ISSN: 1097-0010
0022-5142
DOI: 10.1002/jsfa.12193
Popis: Hsian-tsao gum (HG) has unique gel-promoting and nutritional properties; however, its use in processed foods is limited to starchy foods, partially due to a lack of knowledge related to its interaction with proteins. This study elucidated the interaction mechanism of heat-induced gelatin (G) (50 g kgHeating promoted synergistic interactions between G and more HG molecules with enhanced apparent viscosity and higher storage modulus G' than loss modulus G″, thus shortening the gel time (tHsian-tsao gum interacted synergistically with G as a result of heating and this accelerated the gel formation rate and improved the gel properties. Novel complex gels could be designed by blending HG to improve the gel properties of G in the heat processing of the food gel formulation. © 2022 Society of Chemical Industry.
Databáze: OpenAIRE
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