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Comparison of rheological behaviors and nanostructure of bighead carp scales gelatin modified by different modification methods

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Abstract

In this study, microbial transglutaminase (MTGase) and pectin were compared to modify bighead carp (Hypophthalmichthys nobilis) scale gelatin. The functional properties of modified fish scales gelatin (FSG) were largely improved, including melting temperature and rheological behavior. While, modification methods decreased the triple-helix content and destroyed the single left-hand helix chain of modified FSG as investigated by X-ray diffraction. MTGase could induce the denser and finer gels network, but had none significant effect on nanostructural properties of fish gelatin. Pectin inserted itself into the fish gelatin gels network and caused aggregations, forming crystalline peaks and various nanostructures. In particular, compared with pectin modified FSG, MTGase produced FSG with lower storage modulus and apparent viscosity, but higher gel points and melting points.

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Acknowledgements

This study was supported by the Collaborative Innovation Center for Major Ecological Security Issue of Jiangxi Province and Monitoring Implementation (JXS-EW-00), Earmarked fund for Jiangxi Agriculture Research System (JXARS-04), Science and technology of Jiangxi Province (No. 20142BBF60009), and National Natural Science of Foundation of China (No. 31660487).

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Authors and Affiliations

  1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, Jiangxi, China

    Tao Huang, Zong-Cai Tu, Hui Wang, Wei Liu, Lu Zhang, Yan Zhang & **n-Chen ShangGuan

  2. Key Laboratory of Functional Small Organic Molecule, Ministry of Education and College of Life Science, Jiangxi Normal University, Nanchang, 330022, Jiangxi, China

    Zong-Cai Tu & Lu Zhang

  3. Jiangxi Agricultural University, Nanchang, 330045, Jiangxi, China

    **n-Chen ShangGuan

  4. Food and Drug Administration of Jiangxi Province, Nanchang, 330029, Jiangxi, China

    **n-Chen ShangGuan

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  1. Tao Huang
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  2. Zong-Cai Tu
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  3. Hui Wang
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  4. Wei Liu
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  5. Lu Zhang
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  6. Yan Zhang
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  7. **n-Chen ShangGuan
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Correspondence to Zong-Cai Tu or **n-Chen ShangGuan.

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Huang, T., Tu, ZC., Wang, H. et al. Comparison of rheological behaviors and nanostructure of bighead carp scales gelatin modified by different modification methods. J Food Sci Technol 54, 1256–1265 (2017). https://doi.org/10.1007/s13197-017-2511-1

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  • DOI: https://doi.org/10.1007/s13197-017-2511-1

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