The Effects of Grass Carp Skin Gelatin and Whey Protein Interactions on Rheological and Textural Properties and Nanostructure
作者： Luyun Cai , Liping Leng , Jianrong Li , Xiaoqiang Chen , Joe M. Regenstein
DOI: 10.1080/10498850.2017.1302030
关键词: Gel strength 、 Grass carp 、 Whey protein 、 Food science 、 Whey protein isolate 、 Nanostructure 、 Chemistry 、 Rheology 、 Gelatin 、 Crystallinity
摘要: The physical properties and nanostructure of fish skin gelatin with and without whey protein isolate (WPI) were investigated. The addition of low concentrations of WPI (1 and 3%, w/v) into fish gelatin decreased the gel strength and textural properties. The addition of 5% WPI did not significantly influence textural properties but increased the melting and gelling temperatures of fish skin gelatin and improved the appearance of gelatin gels. X-ray diffraction indicated that a higher degree of crystallinity with an ordered structure or ordered …
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