title: Effect of egg albumen protein addition on physicochemical properties and nanostructure of gelatin from fish skin.
abstract: The physicochemical properties and nanostructure of mixtures of egg albumen protein (EAP) and gelatin from under-utilised grass carp (Ctenopharyngodon idella) skins were studied. The gelatin with 1% EAP had an acceptable gel strength. The addition of 5% EAP significantly increased the melting and gelling temperatures of gelatin gels. Additionally, the colour turned white and the crystallinity was higher in gelatin gels with gradient concentrations of EAP (1, 3, and 5%). Gelatin with 5% EAP had the highest G' values while gelatin with 1% EAP had the lowest G' values. Atomic force microscopy showed the heterogeneous nanostructure of fish gelatin, and a simple coacervate with a homogeneous distribution was only observed with the addition of 1% EAP, indicating interaction between gelatin and EAP. These results showed that EAP effect fish gelatin's physicochemical and nanostructure properties and has potential applications in foods and pharmaceuticals.
authors.affiliation: College of Food Science and Engineering, Bohai University, Food Safety Key Lab of Liaoning Province, National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, 121013 China.
authors.forename: Luyun
authors.initials: L
authors.lastname: Cai
authors.affiliation: College of Food Science and Engineering, Bohai University, Food Safety Key Lab of Liaoning Province, National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, 121013 China.
authors.forename: Jianhui
authors.initials: J
authors.lastname: Feng
authors.affiliation: Department of Food Science and Engineering, College of Science and Engineering, Jinan University, Guangzhou, 510632 China.
authors.forename: Xichun
authors.initials: X
authors.lastname: Peng
authors.affiliation: Department of Food Science, Cornell University, Ithaca, NY 14853 USA.
authors.forename: Joe M
authors.initials: JM
authors.lastname: Regenstein
authors.affiliation: College of Food Science and Engineering, Bohai University, Food Safety Key Lab of Liaoning Province, National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, 121013 China.
authors.forename: Xiuxia
authors.initials: X
authors.lastname: Li
authors.affiliation: College of Food Science and Engineering, Bohai University, Food Safety Key Lab of Liaoning Province, National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, 121013 China.
authors.forename: Jianrong
authors.initials: J
authors.lastname: Li
authors.affiliation: Dalian Tianbao Green Foods Co., Ltd, Dalian, 116001 China.
authors.forename: Wei
authors.initials: W
authors.lastname: Zhao
keywords: Carp; Ctenopharyngodon idella; Egg albumen protein; Fish gelatin; Grass carp