明胶
乳糖
化学
傅里叶变换红外光谱
蔗糖
动力学
流变学
流变仪
糖
溶解度
高分子化学
色谱法
化学工程
食品科学
有机化学
材料科学
复合材料
工程类
物理
量子力学
作者
Yau‐Hoong Kuan,Abdorreza Mohammadi Nafchi,Nurul Huda,Fazilah Ariffin,A.A. Karim
标识
DOI:10.1016/j.foodhyd.2016.02.025
摘要
Gelatin extracted from avian sources, such as duck feet is a potential alternative to mammalian-derived gelatin. The effects of sugars (sucrose and lactose) at different concentrations (0, 5, 10, 20 and 40%) on the gelation kinetics, and thermal and rheological properties of duck feet gelatin (DFG) (6.67% w/w) were investigated using a mechanical rheometer. The secondary structure of the gelatin was investigated using Fourier transform infrared (FTIR) spectroscopy. The results showed that the addition of sugars affected the physicochemical and structural properties of the gelatin. The gelation rate constant (kgel) and gel strength decreased with increasing amounts of sugars at low concentration (i.e., 5–20% for sucrose and 5–10% for lactose). These data suggest that the addition of sugars at these concentrations prevented gelatin chains from approaching each other kinetically during gelation. However, the kgel and gel strength increased upon further addition of sugars, likely due to the formation of additional small junction zones that led to development of a more rigid gel. Additionally, gelling and melting temperatures increased as the concentration of added sugars increased. Sucrose had more pronounced effects than lactose, probably because of its greater solubility and number of e-OH groups. These results illustrate the potential for use of DFG in confectionery products.
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