title: Pectin and enzyme complex modified fish scales gelatin: Rheological behavior, gel properties and nanostructure.
abstract: The rheological behavior, gel properties and nanostructure of complex modified fish scales gelatin (FSG) by pectin and microbial transglutaminase (MTGase) were investigated. The findings suggested that MTGase and pectin have positive effect on the gelation point, melting point, apparent viscosity and gel properties of FSG. The highest values of gel strength and melting temperature could be observed at 0.8% (w/v) pectin. Nevertheless, at highest pectin concentration (1.6% w/v), the gel strength and melting temperature of complex modified gelatin gels decreased. Atomic force microscopy (AFM) and scanning electron microscopy (SEM) analysis revealed that MTGase catalyzed cross-links among soluble fish scales gelatin - pectin complexes, which could be responsible for the observed increase in rheological behavior, gel strength and melting temperature of modified complex gels.
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China.
authors.forename: Tao
authors.initials: T
authors.lastname: Huang
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China; College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China. Electronic address: tuzc_mail@aliyun.com.
authors.forename: Zong-Cai
authors.initials: ZC
authors.lastname: Tu
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China.
authors.forename: Hui
authors.initials: H
authors.lastname: Wang
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China; Jiangxi Agricultural University, Nanchang, Jiangxi 330045, China; Food and drug administration of Jiangxi Province, Nanchang, Jiangxi 330029, China.
authors.forename: Xinchen
authors.initials: X
authors.lastname: Shangguan
authors.affiliation: College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.
authors.forename: Lu
authors.initials: L
authors.lastname: Zhang
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China.
authors.forename: Nan-Hai
authors.initials: NH
authors.lastname: Zhang
authors.affiliation: School of Agriculture and Food Sciences, The University of Queensland, St. Lucia, Qld. 4072, Australia. Electronic address: n.bansal@uq.edu.au.
authors.forename: Nidhi
authors.initials: N
authors.lastname: Bansal
mesh_terms: D000818:Animals; D005399:Fishes; D005780:Gelatin / Q000737:chemistry* / Q000648:ultrastructure; D005782:Gels / Q000737:chemistry*; D049329:Nanostructures / Q000737:chemistry* / Q000648:ultrastructure; D010368:Pectins / Q000737:chemistry*; D012212:Rheology
chemical_list: D005782:Gels; D010368:Pectins; D005780:Gelatin
keywords: Complex modified gelatin gels; Fish scales gelatin; Gel properties; Nanostructure; Rheological behavior