Influences of pH on Gelling and Digestion–Fermentation Properties of Fish Gelatin–Polysaccharide Hydrogels

Influences of pH on Gelling and Digestion–Fermentation Properties of Fish Gelatin–Polysaccharide Hydrogels

This study systematically evaluated the effects of pH (4–10) on the gelation properties, structural characteristics, and in vitro digestion–fermentation behavior of fish gelatin (FG, 6% (<i>w</i>/<i>v</i>)) hydrogels combined with either xanthan gum (XG, 0.07% (<i>w<...

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Bibliographic Details
Main Authors: Wanyi Sun, Qiuyu Lu, Jiajing Chen, Xinxin Fan, Shengnan Zhan, Wenge Yang, Tao Huang, Fulai Li
Format: Article
Language:English
Published: MDPI AG 2025-07-01
Series:Foods
Subjects:
fish gelatin
xanthan gum
κ-carrageenan
gelling properties
in vitro digestibility
intestinal microbial
Online Access:https://www.mdpi.com/2304-8158/14/15/2631
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Summary:This study systematically evaluated the effects of pH (4–10) on the gelation properties, structural characteristics, and in vitro digestion–fermentation behavior of fish gelatin (FG, 6% (<i>w</i>/<i>v</i>)) hydrogels combined with either xanthan gum (XG, 0.07% (<i>w</i>/<i>v</i>)) or κ-carrageenan (κC, 0.07% (<i>w</i>/<i>v</i>)). The results revealed that the gel strength, hardness, and chewiness of the composite gels initially increased (pH 4–6) and subsequently decreased with rising pH levels. This trend correlated with the formation of a dense gel network structure. Furthermore, as pH increased, in vitro digestibility showed a similar pH-dependent trend, with FG–XG demonstrating superior enhancement compared to FG–κC. The addition of XG and κC resulted in increased gas production and a decreased pH during fermentation. Intestinal microbiota analysis revealed that both FG–XG and FG–κC improved the abundances of <i>Proteobacteria</i> and <i>Bacteroidete</i> while reducing <i>Firmicutes</i>. Compared to FG–XG and FG, FG–κC promoted higher levels of the genera <i>Lachnospiraceae</i> and <i>Bacteroides</i>, suggesting a more favorable impact on intestinal health. These findings provide valuable insights into the pH-responsive functional properties of FG-based hydrogels and their potential applications in designing novel food matrices with enhanced nutritional and probiotic attributes.
ISSN:2304-8158

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