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Effects of κ-carrageenan on the structure and rheological properties of fish gelatin

作者： Li Cheng Sow^{a, b}, Chong Jia Min Nicole^a, Liao Qiu Xu^c, Hongshun Yang^{a, b}

    ^a Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore

    ^b National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China

    ^c Anderson Junior College, 4500 Ang Mo Kio Ave 6, Singapore 569843, Singapore

摘要：Fish gelatin (FG) and κ-carrageenan (KC) were mixed to simulate the physicochemical properties of porcine gelatin (PG). The effects of the mixing ratio between FG and KC on the interaction, structure, and rheological properties of FG were investigated. The maximum associative interaction occurred at the critical mixing ratio of KC:FG (w/w) of 4:96, where the median particle size (D50) of the FG-KC coacervates was 1168?±?175?nm, and the zeta potential was −3.8?±?0.8?mV. Interestingly, the rheological properties of the mixed gel (KC:FG 4:96) matched those of PG, including the melting temperature (Tm), gelling temperature (Tg), dynamic consistency factor (Kf), instantaneous compliance (J0). The structure-physicochemical properties relationship was proposed as a schematic model. The associative interaction of FG-KC was critical for FG's modification and could be applied to improve FG's rheological properties towards those of PG.