Comparative characterization and analysis of fish gelatin functional and structural properties across different...

Fish gelatin (FG) shows significant potential as a substitute for mammalian gelatins; however, how to expand its more extensive application across diverse application scenarios remains a huge challenge. This study investigated the effects of different ultrafine comminution times (0 h, 2 h, 4 h, and 8 h) on the functional and structural properties of FG to enhance its processing applicability. Ultrafine comminution effectively reduced the average particle size of FG from 466.99 μm (0 h) to 32.31 μm (8 h), resulting in an approximately 14-fold increase in its specific surface area. The water solubility of FG improved from 37.20 % (0 h) to 92.08 % (8 h). The onset temperature (To) for thermal denaturation decreased from 95.02 °C (0 h) to 90.20 °C (8 h), and the melting enthalpy (ΔH) decreased from 18.26 J/g (0 h) to 15.83 J/g (8 h). The gelation temperature decreased from 19.86 °C (0 h) to 18.29 °C (8 h), and the melting temperature decreased from 27.05 °C (0 h) to 25.38 °C (8 h). The gelation rate decreased from 854.38 to 717.64. Structural analysis indicated that ultrafine comminution treatment altered the rearrangement of hydrogen bonds, ionic bonds, and hydrophobic interactions among FG molecules, leading to tighter binding with water molecules, more uniform distribution, and the formation of a more adaptable and controllable colloidal system. The findings of this study provide a promising strategy for the broader application of FG in the food industry and other fields.