Modulating Fish Gelatin Gelling Properties Through Furcellaran Addition: A Structural and Physicochemical Analysis

Area of Science:

• Food Science
• Biomaterials Engineering

Background:

• Fish gelatin (FG) offers a sustainable alternative to mammalian gelatin.
• FG's applications are hindered by weak gelling properties and low gel strength.

Purpose of the Study:

• To investigate the impact of furcellaran (FUR) on the physicochemical and structural properties of fish gelatin (FG) gels.
• To determine the optimal FUR concentration for improving FG gel characteristics.

Main Methods:

• FG gels were prepared with varying FUR substitution levels (25-100%).
• Gel strength, hardness, springiness, and syneresis were evaluated.
• Intermolecular forces, color, gelling/melting points, microstructure, and structural conformation (SAXS) were analyzed.

Main Results:

• 25% FUR addition significantly enhanced gel strength and hardness.
• Higher FUR concentrations (>50%) reduced springiness and increased syneresis.
• FUR incorporation strengthened ionic and hydrogen bonds, increased gelling/melting points, and refined gel microstructure.
• Color parameters (L*, b*, ΔE*) shifted with increasing FUR content.

Conclusions:

• Furcellaran effectively improves the gelling ability and strength of fish gelatin.
• An optimal 25% FUR substitution enhances FG gel properties, balancing improved strength with acceptable texture and minimal syneresis.
• Furcellaran shows potential for modifying fish gelatin into a superior gelling agent.