Physical, rheological and antioxidant properties of gelatin gel as affected by the incorporation of β-glucan

• Published in: Food hydrocolloids Vol. 79; pp. 409 - 415
• Main Authors: Sinthusamran, Sittichoke, Benjakul, Soottawat
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.06.2018
• Subjects: Antioxidative activities; Gastrointestinal tract model; Gelatin; Rheology; β-Glucan; β-Glucan; Antioxidative activities; Gelatin; Rheology; Gastrointestinal tract model
• ISSN: 0268-005X; 1873-7137
• DOI: 10.1016/j.foodhyd.2018.01.018

Rheological properties and antioxidative activities of fish gelatin (FG) gel incorporated with β-glucan (BG) at different levels (0, 5, 10, 15 and 20% substitutions) were investigated. Gel strength of FG-BG mixed gel decreased as BG content increased (P < .05). Rheological measurements revealed that incorporation of BG slightly influenced elastic modulus (G′) and loss modulus (G″) of FG as observed from time and temperature sweep. Gelling temperature of FG-BG mixed gel slightly decreased when BG was higher than 5% substitution (P < .05). Melting temperatures of all mixed gels were higher than that of FG (P < .05), but no differences in melting temperature were obtained among FG-BG mixed gel, regardless of levels (P > .05). FG-BG mixed gels exhibited the lower L∗, a∗ and b∗-values, compared with FG gel. Based on gel microstructure, FG gel had a fine network with small voids. Conversely, looser gel network with larger voids were found in mixed FG-BG gels. When FG-BG mixed gels were subjected to a gastrointestinal tract model system (GIMs), the addition of BG increased antioxidative activity of resulting mixed gels in a dose dependent manner as indicated by the increases in ABTS radical scavenging activity, FRAP (ferric reducing antioxidant power) and reducing power. Therefore, the incorporation of β-glucan into fish gelatin gel slightly affected the rheological and textural properties, but yielded the gel product with enhanced health benefits. [Display omitted] •Incorporation of BG directly influenced elastic (G′) and loss modulus (G″) of FG.•Gel strength of FG-BG mixed gel was decreased with increasing levels of BG.•Melting temperature of FG containing BG at all levels was higher than that of FG gel.•The addition of BG resulted in the enhanced antioxidative activity of FG-BG mixed gels.