Pectin and enzyme complex modified fish scales gelatin: Rheological behavior, gel properties and nanostructure
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- 作者：Tao Huanga ; Zong-cai Tua ; b ; tuzc_mail@aliyun.com" class="auth_mail" title="E-mail the corresponding author ; Hui Wanga ; Xinchen Shangguana ; c ; d ; Lu Zhangb ; Nan-hai Zhanga ; Nidhi Bansale ; n.bansal@uq.edu.au" class="auth_mail" title="E-mail the corresponding author
- 关键词：Fish scales gelatin ; Complex modified gelatin gels ; Rheological behavior ; Gel properties ; Nanostructure
- 刊名：Carbohydrate Polymers
- 出版年：2017
- 出版时间：20 January 2017
- 年：2017
- 卷：156
- 期：Complete
- 页码：294-302
- 全文大小：1419 K
文摘
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Pectin and MTGase have positive effect on the rheological and gel properties of gelatin.
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MTGase could catalyze the pectin-fish scales gelatin complex formation.
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AFM was used to observe the complex modified fish scales gelatin.
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The complex modified fish gelatin could replace mammalian gelatin.