Modulating Fish Gelatin Gelling Properties Through Furcellaran Addition: A Structural and Physicochemical Analysis
Fish gelatin (FG) is a promising alternative to mammalian gelatin but is limited by poor gelling ability, low gel strength, and inability to set at room temperature. This study evaluated the effects of furcellaran (FUR), a gelling agent, on the structural and physicochemical properties of FG gels at...
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MDPI AG
2025-05-01
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| Series: | Gels |
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| Online Access: | https://www.mdpi.com/2310-2861/11/6/381 |
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| author | Tanyamon Petcharat Manat Chaijan Sylvia Indriani Jaksuma Pongsetkul Supatra Karnjanapratum Sitthipong Nalinanon |
| author_facet | Tanyamon Petcharat Manat Chaijan Sylvia Indriani Jaksuma Pongsetkul Supatra Karnjanapratum Sitthipong Nalinanon |
| author_sort | Tanyamon Petcharat |
| collection | DOAJ |
| description | Fish gelatin (FG) is a promising alternative to mammalian gelatin but is limited by poor gelling ability, low gel strength, and inability to set at room temperature. This study evaluated the effects of furcellaran (FUR), a gelling agent, on the structural and physicochemical properties of FG gels at different substitution levels (25–100%). The addition of 25% FUR improved gel strength and hardness. However, higher FUR levels (>50%) led to reduced springiness and increased syneresis. Intermolecular force measurements revealed that ionic and hydrogen bonds were crucial in the FG/FUR gel system, with higher levels of FUR promoting stronger ionic and hydrogen bonding. Color changes were observed with decreased <i>L*</i> and increased <i>b*</i> and ∆<i>E*</i> values as FUR levels rose. Gelling and melting points also increased proportionally with FUR content. Microstructural analysis showed denser gel networks with smaller gaps upon FUR incorporation. SAXS analysis confirmed enhanced structural conformation with higher FUR levels. An appropriate level of FUR added (25%) could therefore improve gelling properties via increasing gel strength and gelling temperature without negative effects on springiness and syneresis of resulting gel. |
| format | Article |
| id | doaj-art-10bbb5a679564e2587fefdbb483f81d9 |
| institution | Kabale University |
| issn | 2310-2861 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Gels |
| spelling | doaj-art-10bbb5a679564e2587fefdbb483f81d92025-08-20T03:27:15ZengMDPI AGGels2310-28612025-05-0111638110.3390/gels11060381Modulating Fish Gelatin Gelling Properties Through Furcellaran Addition: A Structural and Physicochemical AnalysisTanyamon Petcharat0Manat Chaijan1Sylvia Indriani2Jaksuma Pongsetkul3Supatra Karnjanapratum4Sitthipong Nalinanon5School of Food Industry, King Mongkut’s Institute of Technology Ladkrabang, Ladkrabang, Bangkok 10520, ThailandFood Technology and Innovation Research Centre of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Thasala, Nakhon Si Thammarat 80161, ThailandSchool of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, ThailandSchool of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, ThailandDivision of Marine Product Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, ThailandSchool of Food Industry, King Mongkut’s Institute of Technology Ladkrabang, Ladkrabang, Bangkok 10520, ThailandFish gelatin (FG) is a promising alternative to mammalian gelatin but is limited by poor gelling ability, low gel strength, and inability to set at room temperature. This study evaluated the effects of furcellaran (FUR), a gelling agent, on the structural and physicochemical properties of FG gels at different substitution levels (25–100%). The addition of 25% FUR improved gel strength and hardness. However, higher FUR levels (>50%) led to reduced springiness and increased syneresis. Intermolecular force measurements revealed that ionic and hydrogen bonds were crucial in the FG/FUR gel system, with higher levels of FUR promoting stronger ionic and hydrogen bonding. Color changes were observed with decreased <i>L*</i> and increased <i>b*</i> and ∆<i>E*</i> values as FUR levels rose. Gelling and melting points also increased proportionally with FUR content. Microstructural analysis showed denser gel networks with smaller gaps upon FUR incorporation. SAXS analysis confirmed enhanced structural conformation with higher FUR levels. An appropriate level of FUR added (25%) could therefore improve gelling properties via increasing gel strength and gelling temperature without negative effects on springiness and syneresis of resulting gel.https://www.mdpi.com/2310-2861/11/6/381furcellaranfish gelatingelatin substitutegelling propertymicrostructure |
| spellingShingle | Tanyamon Petcharat Manat Chaijan Sylvia Indriani Jaksuma Pongsetkul Supatra Karnjanapratum Sitthipong Nalinanon Modulating Fish Gelatin Gelling Properties Through Furcellaran Addition: A Structural and Physicochemical Analysis Gels furcellaran fish gelatin gelatin substitute gelling property microstructure |
| title | Modulating Fish Gelatin Gelling Properties Through Furcellaran Addition: A Structural and Physicochemical Analysis |
| title_full | Modulating Fish Gelatin Gelling Properties Through Furcellaran Addition: A Structural and Physicochemical Analysis |
| title_fullStr | Modulating Fish Gelatin Gelling Properties Through Furcellaran Addition: A Structural and Physicochemical Analysis |
| title_full_unstemmed | Modulating Fish Gelatin Gelling Properties Through Furcellaran Addition: A Structural and Physicochemical Analysis |
| title_short | Modulating Fish Gelatin Gelling Properties Through Furcellaran Addition: A Structural and Physicochemical Analysis |
| title_sort | modulating fish gelatin gelling properties through furcellaran addition a structural and physicochemical analysis |
| topic | furcellaran fish gelatin gelatin substitute gelling property microstructure |
| url | https://www.mdpi.com/2310-2861/11/6/381 |
| work_keys_str_mv | AT tanyamonpetcharat modulatingfishgelatingellingpropertiesthroughfurcellaranadditionastructuralandphysicochemicalanalysis AT manatchaijan modulatingfishgelatingellingpropertiesthroughfurcellaranadditionastructuralandphysicochemicalanalysis AT sylviaindriani modulatingfishgelatingellingpropertiesthroughfurcellaranadditionastructuralandphysicochemicalanalysis AT jaksumapongsetkul modulatingfishgelatingellingpropertiesthroughfurcellaranadditionastructuralandphysicochemicalanalysis AT supatrakarnjanapratum modulatingfishgelatingellingpropertiesthroughfurcellaranadditionastructuralandphysicochemicalanalysis AT sitthipongnalinanon modulatingfishgelatingellingpropertiesthroughfurcellaranadditionastructuralandphysicochemicalanalysis |