Study on Structure and Functional Properties of Tannic Acid Modified Gelatin Fat Substitute
In order to improve the melting phenomenon of gelatin due to poor thermal stability during heating, gelatin was modified with tannic acid to explore the effects of modified gelatin fat substitutes on the structure and functional properties. Fourier transform infrared spectroscopy (FTIR), scanning el...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2022-06-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021090109 |
| _version_ | 1828191854398537728 |
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| author | Xiaoting WANG Mingli KANG Lijun SONG Ru ZHAO Qin ZHANG |
| author_facet | Xiaoting WANG Mingli KANG Lijun SONG Ru ZHAO Qin ZHANG |
| author_sort | Xiaoting WANG |
| collection | DOAJ |
| description | In order to improve the melting phenomenon of gelatin due to poor thermal stability during heating, gelatin was modified with tannic acid to explore the effects of modified gelatin fat substitutes on the structure and functional properties. Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), thermogravimetric analysis (TGA), freeze-thaw stability, cooking resistance, water holding capacity and texture properties were used to explore the effects of tannic acid modified gelatin fat substitutes on the structure and functional properties. The results showed that when the pH value was 5, the mass ratio of gelatin to tannic acid was 1.2:1, and heated at 36 ℃ for 30 min, the functional groups between tannic acid and gelatin combined with each other, the two reacted and changed the protein structure of gelatin, and the microstructure changed from dense and uniform mass structure to loose and porous pore structure; Freeze thaw stability and cooking resistance increased, water holding capacity and swelling capacity decreased, hardness and chewability increased, elasticity, cohesion and adhesion decreased, and L*, a* and b* increased. After modification, the thermal stability of gelatin fat substitute was improved, the structural characteristics of gelatin fat substitute were improved, and the product texture was improved, which provided a theoretical basis for the preparation of fat substitute of polyphenol modified gelatin. |
| first_indexed | 2024-04-12T08:46:01Z |
| format | Article |
| id | doaj.art-47ca412c95a84976a59b27731179b0d9 |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-12T08:46:01Z |
| publishDate | 2022-06-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-47ca412c95a84976a59b27731179b0d92022-12-22T03:39:43ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062022-06-01431110411110.13386/j.issn1002-0306.20210901092021090109-11Study on Structure and Functional Properties of Tannic Acid Modified Gelatin Fat SubstituteXiaoting WANG0Mingli KANG1Lijun SONG2Ru ZHAO3Qin ZHANG4School of Food and Biology, Hebei University of Science and Technology, Shijiazhuang 050018, ChinaSchool of Food and Biology, Hebei University of Science and Technology, Shijiazhuang 050018, ChinaSchool of Food and Biology, Hebei University of Science and Technology, Shijiazhuang 050018, ChinaSchool of Food and Biology, Hebei University of Science and Technology, Shijiazhuang 050018, ChinaSchool of Food and Biology, Hebei University of Science and Technology, Shijiazhuang 050018, ChinaIn order to improve the melting phenomenon of gelatin due to poor thermal stability during heating, gelatin was modified with tannic acid to explore the effects of modified gelatin fat substitutes on the structure and functional properties. Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), thermogravimetric analysis (TGA), freeze-thaw stability, cooking resistance, water holding capacity and texture properties were used to explore the effects of tannic acid modified gelatin fat substitutes on the structure and functional properties. The results showed that when the pH value was 5, the mass ratio of gelatin to tannic acid was 1.2:1, and heated at 36 ℃ for 30 min, the functional groups between tannic acid and gelatin combined with each other, the two reacted and changed the protein structure of gelatin, and the microstructure changed from dense and uniform mass structure to loose and porous pore structure; Freeze thaw stability and cooking resistance increased, water holding capacity and swelling capacity decreased, hardness and chewability increased, elasticity, cohesion and adhesion decreased, and L*, a* and b* increased. After modification, the thermal stability of gelatin fat substitute was improved, the structural characteristics of gelatin fat substitute were improved, and the product texture was improved, which provided a theoretical basis for the preparation of fat substitute of polyphenol modified gelatin.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021090109tannic acidmodified gelatinfat substitutefunctional propertiesstructural properties |
| spellingShingle | Xiaoting WANG Mingli KANG Lijun SONG Ru ZHAO Qin ZHANG Study on Structure and Functional Properties of Tannic Acid Modified Gelatin Fat Substitute Shipin gongye ke-ji tannic acid modified gelatin fat substitute functional properties structural properties |
| title | Study on Structure and Functional Properties of Tannic Acid Modified Gelatin Fat Substitute |
| title_full | Study on Structure and Functional Properties of Tannic Acid Modified Gelatin Fat Substitute |
| title_fullStr | Study on Structure and Functional Properties of Tannic Acid Modified Gelatin Fat Substitute |
| title_full_unstemmed | Study on Structure and Functional Properties of Tannic Acid Modified Gelatin Fat Substitute |
| title_short | Study on Structure and Functional Properties of Tannic Acid Modified Gelatin Fat Substitute |
| title_sort | study on structure and functional properties of tannic acid modified gelatin fat substitute |
| topic | tannic acid modified gelatin fat substitute functional properties structural properties |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021090109 |
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