Study on Structure and Functional Properties of Tannic Acid Modified Gelatin Fat Substitute

WANG Xiaoting; KANG Mingli; SONG Lijun; ZHAO Ru; ZHANG Qin

doi:10.13386/j.issn1002-0306.2021090109

Volume 43 Issue 11

May 2022

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Science and Technology of Food Industry > 2022 > 43(11): 104-111. > DOI: 10.13386/j.issn1002-0306.2021090109

WANG Xiaoting, KANG Mingli, SONG Lijun, et al. Study on Structure and Functional Properties of Tannic Acid Modified Gelatin Fat Substitute[J]. Science and Technology of Food Industry, 2022, 43(11): 104−111. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021090109.

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Study on Structure and Functional Properties of Tannic Acid Modified Gelatin Fat Substitute

School of Food and Biology, Hebei University of Science and Technology, Shijiazhuang 050018, China

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Received Date: September 07, 2021
Available Online: April 04, 2022

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Abstract

Abstract

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.
- tannic acid,
- modified gelatin,
- fat substitute,
- functional properties,
- structural properties

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References

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