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

作者: Tao Huang , Zong-Cai Tu , Hui Wang , Wei Liu , Lu Zhang

DOI: 10.1007/S13197-017-2511-1

关键词:

摘要: 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) largely improved, including melting temperature rheological behavior. While, modification methods decreased the triple-helix content destroyed single left-hand helix chain FSG as investigated by X-ray diffraction. MTGase could induce denser finer gels network, but had none significant effect on nanostructural Pectin inserted itself into network caused aggregations, forming crystalline peaks various nanostructures. particular, with FSG, produced lower storage modulus apparent viscosity, higher gel points points.

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