Effects of Gelatin-Saccharides Interactions on the Physicochemical Properties and <i>in Vitro</i> Digestion of Cold-set Gels

ZHAI Xinyu; XING Xiaorui; WANG Ruican; ZHANG Pixian; WANG Shuo

doi:10.13386/j.issn1002-0306.2024030338

Volume 46 Issue 5

Feb. 2025

Turn off MathJax

Article Contents

Abstract

References

Supplements

Science and Technology of Food Industry > 2025 > 46(5): 99-107. > DOI: 10.13386/j.issn1002-0306.2024030338

ZHAI Xinyu, XING Xiaorui, WANG Ruican, et al. Effects of Gelatin-Saccharides Interactions on the Physicochemical Properties and in Vitro Digestion of Cold-set Gels[J]. Science and Technology of Food Industry, 2025, 46(5): 99−107. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024030338.

Citation:

PDF (4671 KB)

Effects of Gelatin-Saccharides Interactions on the Physicochemical Properties and in Vitro Digestion of Cold-set Gels

1.
Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
2.
Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China

More Information

Received Date: March 20, 2024
Available Online: December 30, 2024

Graphical Abstract

Abstract

Abstract

This study aimed to clarify the effects of physico-chemical interactions between gelatin and different saccharides (including allulose, fructose, fructo-oligosaccharides (FOS), and sucrose) on the properties (hardness, color, in-vitro digestibility, etc.) of gelatin-saccharide mixed gels. Gelatin was mixed with the various concentrations of saccharides at a high temperature and then cooled to prepare cold-set gels, with the texture and color of gels characterized using a texture analyzer and a colorimeter. Based on evident browning of the gels, the Maillard reaction-induced changes in reducing sugar and free amine contents as well as the UV-visible light absorption of Maillard reaction products in each gel were characterized. In addition, the gels’ protein molecular weight distribution, in-vitro protein digestibility, and the antioxidant properties of digesta were compared through SDS-PAGE, in-vitro digestion, and antioxidant assays. The results indicated that in terms of texture, gels with allulose and fructose were softer, with hardness ranging from 10.5 to 12.6 N, while those with sucrose and FOS were harder, with the highest hardness being 29.9 N and 22.2 N respectively. Except for sucrose (a non-reducing sugar), the Maillard reaction occurred to limited degrees in mixtures with 30%~50% saccharides, with a reducing sugar loss rate of less than 10%, and free amine content ranging from 3.6 to 3.8 mg/g. At 72% saccharide concentration, the maximum reducing sugar loss rate could reach 17.6%, with free amine content less than 3.2 mg/g, intensifying the Maillard reaction. Allulose exhibited higher Maillard reactivity compared to fructose, whereas FOS, containing about 50% reducing sugars, showed weaker reaction. Under mild thermal processing condition, the Maillard reaction caused slight crosslinking of gelatin subunits but did not significantly affect the in-vitro digestibility of protein, with an in vitro digestibility rate between 23% and 25%, but significantly increased the ABTS⁺ and DPPH free radical scavenging rates of the gel digesta (P<0.05).
- gelatin,
- allulose,
- fructo-oligosaccharides,
- Maillard reaction,
- in-vitro digestion,
- antioxidant

FullText(HTML)

References (35)

References

[1]	GOK S, TOKER O, PALABIYIK I, et al. Usage possibility of mannitol and soluble wheat fiber in low calorie gummy candies[J]. LWT-Food Science and Technology,2020,128:109531. doi: 10.1016/j.lwt.2020.109531
[2]	PAN Lihua, WU Cuiling, LUO Shuizhong, et al. Preparation and characteristics of sucrose-resistant emulsions and their application in soft candies with low sugar and high lutein contents and strong antioxidant activity[J]. Food Hydrocolloids, 2022, 129V 107619.
[3]	HARTEL R, ELBE J, HOFBERGER R. Jellies, gummies, and licorices[M]. Confectionery Science and Technology, Springer, 2018:329–359.
[4]	KONAR N, GUNES R, PALABIYIK I, et al. Health conscious consumers and sugar confectionery:Present aspects and projections[J]. Trends in Food Science & Technology,2022,123:57−68.
[5]	OZAN T, ULKU E, HALIL M, et al. Glycation of soy protein isolate with two ketoses:D-Allulose and fructose[J]. International Journal of Food Science & Technology,2021,56(11):5461−5470.
[6]	皮冬伟, 陈绍辉, 郭元亨, 等. D-阿洛酮糖在食品应用领域行政许可进展[J]. 当代化工,2023,52(9):2186−2191. [PI Dongwei, CHEN Shaohui, GUO Yuanheng, et al. D-Arabinose ketose in food application administrative license progress[J]. Contemporary Chemical Industry,2023,52(9):2186−2191.] PI Dongwei, CHEN Shaohui, GUO Yuanheng, et al. D-Arabinose ketose in food application administrative license progress[J]. Contemporary Chemical Industry, 2023, 52（9）: 2186−2191.
[7]	AHMED A, KHAN T, RAMDATH D, et al. Rare sugars and their health effects in humans:A systematic review and narrative synthesis of the evidence from human trials[J]. Nutrition Reviews,2022,80(2):255−270. doi: 10.1093/nutrit/nuab012
[8]	OGAWA M, INOUE M, HAYAKAWA S, et al. Effects of rare sugar d-allulose on heat-induced gelation of surimi prepared from marine fish[J]. Journal of the Science of Food and Agriculture,2017,97(14):5014−5020. doi: 10.1002/jsfa.8381
[9]	SUN Yuanxia, HAYAKAWA S, OGAWA M, et al. Influence of a rare sugar, d-psicose, on the physicochemical and functional properties of an aerated food system containing egg albumen[J]. Journal of Agriculture and Food Chemistry,2008,56(12):4789−4796. doi: 10.1021/jf800050d
[10]	向雪松, 朱婧. 膳食纤维定义与来源科学共识(2021)[J]. 营养学报,2022,44(1):1−5. [XIANG Xuesong, ZHU Jing. Dietary fiber definition and sources scientific consensus (2021)[J]. Nutrition Journal,2022,44(1):1−5.] XIANG Xuesong, ZHU Jing. Dietary fiber definition and sources scientific consensus （2021）[J]. Nutrition Journal, 2022, 44（1）: 1−5.
[11]	陈又铭, 李宁, 袁卫涛, 等. 低聚果糖的功能性质及其在食品中的应用[J]. 中国食品添剂,2022,33(1):11−15. [CHEN Youming, LI Ning, YUAN Weitao, et al. Functional properties of oligofructose and its application in food[J]. Chinese Food Additives,2022,33(1):11−15.] CHEN Youming, LI Ning, YUAN Weitao, et al. Functional properties of oligofructose and its application in food[J]. Chinese Food Additives, 2022, 33（1）: 11−15.
[12]	KHERADE M, SOLANKE S, TAWAR M, et al. Fructooligosaccharides:A comprehensive review[J]. Journal of Ayurvedic and Herbal Medicine,2021,7(3):193−200. doi: 10.31254/jahm.2021.7305
[13]	WANG Lin, LIANG Qiufang, CHEN Qiuhong, et al. Hydrolysis kinetics and radical-scavenging activity of gelatin under simulated gastrointestinal digestion[J]. Food Chemistry,2014,163:1−5. doi: 10.1016/j.foodchem.2014.04.083
[14]	沙小梅, 胡姿姿, 涂宗财, 等. 基于体外模拟消化的糖基化草鱼鱼鳞明胶抗氧化性研究[J]. 食品与发酵工业,2018,44(3):58−64. [SHA Xiaomei, HU Zizi, TU Zongcai, et al. Study of antioxidant properties of glycated grass carp (Ctenopharyngodon idella) scale gelatin by in vitro simulated digestion[J]. Food and Fermentation Industries,2018,44(3):58−64.] SHA Xiaomei, HU Zizi, TU Zongcai, et al. Study of antioxidant properties of glycated grass carp （Ctenopharyngodon idella） scale gelatin by in vitro simulated digestion[J]. Food and Fermentation Industries, 2018, 44（3）: 58−64.
[15]	LUND M, RAY C. Control of Maillard reactions in foods:Strategies and chemical mechanisms[J]. Journal of Agriculture and Food Chemistry,2017,65(23):4537−4552. doi: 10.1021/acs.jafc.7b00882
[16]	CHEN Yao, CHEN Yujin, MING Dengming, et al. Highly efficiency production of d-allulose from inulin using curli fiber multi-enzyme cascade catalysis[J]. International Journal of Biological Macromolecules,2022,241:124468.
[17]	ALDER-NISSEN J. Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid[J]. Journal of Agricultural and Food Chemistry,1979,7(6):1256−1262.
[18]	BRODKORB A, EGGER L, ALMINGER M, et al. INFOGEST static in vitro simulation of gastrointestinal food digestion[J]. Nature Protocols,2019,14(4):991−1014. doi: 10.1038/s41596-018-0119-1
[19]	WANG Ruican, HARTEL R W. Understanding stickiness in sugar-rich food systems:A review of mechanisms, analyses, and solutions of adhesion[J]. Comprehensive Reviews in Food Science and Food Safety,2022,21(4):3799−3800. doi: 10.1111/1541-4337.12979
[20]	SUN Yufa, LIN Long, ZHANG Peiyu. Color development kinetics of Maillard reactions[J]. Industrial & Engineering Chemistry Research,2021,60(9):3495−3501.
[21]	何玉莲, 陈强, 韦经强, 等. 添加不同类型糖醇对果胶凝胶糖果质构的影响[J]. 食品工业,2022,43(9):120−123. [HE Yulian, CHEN Qiang, WEI Jingqiang, et al. The effect of adding different types of sugar alcohols on the texture of pectin gel candies[J]. Food Industrial,2022,43(9):120−123.] HE Yulian, CHEN Qiang, WEI Jingqiang, et al. The effect of adding different types of sugar alcohols on the texture of pectin gel candies[J]. Food Industrial, 2022, 43（9）: 120−123.
[22]	WANG Ruican, HARTEL R W. Confectionery gels:Gelling behavior and gel properties of gelatin in concentrated sugar solutions[J]. Food Hydrocolloids,2022,124:107132. doi: 10.1016/j.foodhyd.2021.107132
[23]	BOEKEL M. Kinetic aspects of the Maillard reaction:A critical review[J]. Nahrung-Food,2001,45(3):150−159. doi: 10.1002/1521-3803(20010601)45:3<150::AID-FOOD150>3.0.CO;2-9
[24]	O’CHAROEN S, HAYAKAWA S, OGAWA M. Food properties of egg white protein modified by rare ketohexoses through Maillard reaction[J]. International Journal of Food Science & Technology,2015,50(1):194−202.
[25]	KCHAOU H, BENBETTAIEB N, JRIDI M, et al. Influence of Maillard reaction and temperature on functional, structure and bioactive properties of fish gelatin films[J]. Food Hydrocolloids,2019,97:105196. doi: 10.1016/j.foodhyd.2019.105196
[26]	CHEETANGDEE N, FUKADA K. Emulsifying activity of bovine β-lactoglobulin conjugated with hexoses through the Maillard reaction[J]. Colloids and Surfaces A:Physicochemical and Engineering Aspects,2014,450:148−155.
[27]	CORZO-MARTINEZ M, SORIA A, BELLOQUE J, et al. Effect of glycation on the gastrointestinal digestibility and immunoreactivity of bovine β-lactoglobulin[J]. International Dairy Journal,2010,20(11):742−752. doi: 10.1016/j.idairyj.2010.04.002
[28]	WANG Yaya, DONG Lu, ZHANG Yan, et al. Effects of glycated glutenin heat-processing conditions on its digestibility and induced inflammation levels in cells[J]. Foods,2021,10(6):1365. doi: 10.3390/foods10061365
[29]	ATES E, OZVURAL E, OATOP M. In vitro digestibility of rare sugar (d-allulose) added pectin–soy protein gels[J]. International Journal of Food Science & Technology,2021,56(7):3421−3431.
[30]	BENGUIGUI L, BUSNEL J, DURAND D. Study of junction zones in gelatin gels through selective enzymatic digestion[J]. Polymer,1991,32:2680−2685. doi: 10.1016/0032-3861(91)90352-J
[31]	ZHANG Guangyao, SUN Cong, SONG Jingru, et al. Glycation of whey protein isolate and stachyose modulates their in vitro digestibility:Promising prebiotics as functional ingredients[J]. Food Bioscience,2023,52:102379. doi: 10.1016/j.fbio.2023.102379
[32]	BU Dan, TU Zongcai, WANG Hui, et al. Insight into the mechanism of d-allose in reducing the allergenicity and digestibility of ultrasound-pretreated α-lactalbumin by high-resolution mass spectrometry[J]. Food Chemistry,2021,374:131616.
[33]	KASSAEIAN K, MOHAMMAD M, HOSSEIN K, et al. Comprehensive study of Maillard induced structural modification of sesame (Sesamum indicum L.) protein isolate:Characterization, functional and antioxidant properties[J]. Journal of Food Measurement and Characterization,2023,18(2):1038−1052.
[34]	RAVINDRA R, YE Qianyu, WANG Yong, et al. Assessing the effect of Maillard reaction products on the functionality and antioxidant properties of Amaranth-red seaweed blends[J]. Food Research International,2024,175:113759. doi: 10.1016/j.foodres.2023.113759
[35]	保国裕, 常国炜, 蓝艳华. 蔗糖的功能性质[J]. 甘蔗糖业,2023,52(4):71−81. [BAO Guoyu, CHANG Guowei, LAN Yanhua. The functional properties of sucrose[J]. Sugarcane Industry,2023,52(4):71−81.] doi: 10.3969/j.issn.1005-9695.2023.04.011 BAO Guoyu, CHANG Guowei, LAN Yanhua. The functional properties of sucrose[J]. Sugarcane Industry, 2023, 52（4）: 71−81. doi: 10.3969/j.issn.1005-9695.2023.04.011

Supplements (1)

Supplements
Other Related Supplements

Cited By

Cited by

Periodical cited type(5)

1.	关郁芳，夏洪兵，苗小猛，王梅，杨秀勇，唐文才，刘嘉，黎谢飞. 不同包装材料和气体比例对冷鲜乌鸡肉品质的影响. 保鲜与加工. 2025(01): 25-32+41 .
2.	毕海心，段珺婕，周宇轩，赵前程，李智博. 抑菌性纳米颗粒的制备方法及在食品保鲜领域的应用进展. 食品安全质量检测学报. 2024(05): 12-22 .
3.	郭玉生. 药品包装设计中防潮工艺的应用与研究. 网印工业. 2024(02): 5-7 .
4.	陈仪，高元沛，杨菁，杨超，赵钰莹，徐艺，邓尚贵，陈云云，池学鑫，吕梅娣. 基于响应面分析壳聚糖与没食子酸复配对冰温大黄鱼品质影响. 浙江海洋大学学报(自然科学版). 2024(03): 207-214+233 .
5.	卢濛. 水产品保鲜包装技术的应用研究. 现代食品. 2024(23): 12-14 .