Effects of gellan gum and inulin on mixed-gel properties and molecular structure of gelatin

Juanjuan Wang, Xue Zhao, Changyu Zhou, Chong Wang, Yanyan Zheng, Keping Ye, Chunbao Li, Guanghong Zhou

Research output: Contribution to journalArticlepeer-review

10 Scopus citations

Abstract

Gellan gum (GG) is often added to gelatin (GL) to improve the gel property. GG-based or inulin (IL)-based hydrogels were developed. Rigid and brittle gels or smooth and delicate gels were prepared with GG and IL, respectively. This study aimed to explore the properties and interaction mechanisms of the mixed-gel system containing GL, GG, and IL, in which different ratios of GG-IL (0.4%) (10:0, 8:2, 6:4, 5:5, 4:6, 2:8, and 0:10) were added to GL (6%). Texture profiles, rheological properties, water mobility, intermolecular forces, circular dichroism (CD) spectra, and microstructures were analyzed. The results showed that addition of GG-IL could improve the hardness, chewiness, and cohesiveness of mixed-gel, besides maintaining appropriate springiness. Water mobility of the mixed-gel decreased while viscoelasticity increased upon the addition GG. At GG:IL = 2:8, the melting temperature of mixed-gel was far higher than that of GL gel itself. The GL-GG-IL gel showed decrease in nonspecific bonding and increase in hydrogen bonding compared with the GL gel. CD spectra indicated the promotion of GL unfolding by GG, hence suggesting the binding of GG to GL; binding ability was better at GG:IL >5:5. Cryo-SEM provided evidence for the formation of cross-linked network within GL-GG-IL. Overall, we concluded that addition of GG-IL to GL system would be most suitable for improving the properties of mixed-gel. This finding may be potentially applicable in the further development of gel food products, such as meat jellies and gummy jellies.

Original languageEnglish (US)
Pages (from-to)1336-1346
Number of pages11
JournalFood Science and Nutrition
Volume9
Issue number3
DOIs
StatePublished - Mar 2021
Externally publishedYes

Bibliographical note

Funding Information:
This work was supported by the Modern Agricultural Technical System Foundation (CARS35) and a Project Funded by Agricultural Independent Innovation of Jiangsu Institutions.

Publisher Copyright:
© 2021 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC

Keywords

  • gel properties
  • gelatin
  • gellan gum
  • inulin
  • mixed-gel

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