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. 2024 Mar 20:11:1343394.
doi: 10.3389/fnut.2024.1343394. eCollection 2024.

Rheology, physicochemical properties, and microstructure of fish gelatin emulsion gel modified by γ-polyglutamic acid

Huan Xie  1 , Xiao-Mei Sha  1   2 , Ping Yuan  1 , Jia-Le Li  1 , Zi-Zi Hu  1 , Zong-Cai Tu  1   3
Affiliations

Rheology, physicochemical properties, and microstructure of fish gelatin emulsion gel modified by γ-polyglutamic acid

Huan Xie et al. Front Nutr. .

Abstract

In this work, the effect of the addition of γ-polyglutamic acid (γ-PGA) on the rheology, physicochemical properties, and microstructure of fish gelatin (FG) emulsion gel was investigated. Samples of the emulsion gel were evaluated for rheological behavior and stability prior to gelation. The mechanical properties and water-holding capacity (WHC) of the emulsion were determined after gelation. The microstructure of the emulsion gel was further examined using confocal laser scanning microscopy (CLSM). The results indicated a gradual increase in the apparent viscosity and gelation temperature of the emulsion at a higher concentration of γ-PGA. Additionally, frequency scan results revealed that on the addition of γ-PGA, FG emulsion exhibited a stronger structure. The emulsion containing 0.1% γ-PGA exhibited higher stability than that of the control samples. The WHC and gel strength of the emulsion gel increased on increasing the γ-PGA concentration. CLSM images showed that the addition of γ-PGA modified the structure of the emulsion gel, and the droplets containing 0.1% γ-PGA were evenly distributed. Moreover, γ-PGA could regulate the droplet size of the FG emulsion and its size distribution. These findings suggest that the viscoelasticity and structure of FG emulsion gels could be regulated by adjusting the γ-PGA concentration. The γ-PGA-modified FG emulsion gel also exhibited improved rheology and physicochemical properties. The results showed that γ-PGA-modified FG emulsion gel may find potential applications in food, medicine, cosmetics, and other industries.

Keywords: emulsion gel; fish gelatin; physicochemical properties; rheology; γ-polyglutamic acid.

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Conflict of interest statement

X-MS was employed by the Jiangxi Deshang Pharmaceutical Co., Ltd. The remaining authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest. The reviewer LZ declared a shared affiliation with the author Z-CT to the handling editor at the time of review.

Figures

Figure 1
Figure 1
The apparent viscosity of FG emulsion modified by γ-PGA with different concentrations (0, 0.02, 0.04, 0.06, 0.08, 0.1% from top to bottom, respectively).
Figure 2
Figure 2
Frequency sweep curves of FG emulsions with different concentrations of γ-PGA: G' (A) and G” (B).
Figure 3
Figure 3
Temperature scanning curves of FG emulsions with different concentrations of γ-PGA (0, 0.02, 0.04, 0.06, 0.08, 0.1% from (A)–(F), respectively).
Figure 4
Figure 4
Storage stability of FG emulsions with different γ-PGA concentrations (0, 0.02, 0.04, 0.06, 0.08, 0.1% from left to right, respectively) at different time (a–h).
Figure 5
Figure 5
Freeze-thaw stability of FG emulsion gels with different concentrations of γ-PGA (0, 0.02, 0.04, 0.06, 0.08, 0.1% from left to right, respectively) after different cycles (a–f).
Figure 6
Figure 6
Gel strength (A), hardness (B), and chewiness (C) of FG emulsion gels with different concentrations of γ-PGA and visual presentation of emulsion gels (D).
Figure 7
Figure 7
Water-holding capacity of FG emulsion gels with γ-PGA in various concentrations.
Figure 8
Figure 8
CLSM images of FG emulsion gels with different concentrations of γ-PGA: (A) stained using Nile red; (B) stained using Nile blue; and (C) combined image of panels (A, B).
Figure 9
Figure 9
Average droplet size of FG emulsion gels with different concentrations of γ-PGA.
See this image and copyright information in PMC

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