Abstract
The study investigated the modifications of gelling and emulsifying properties of tiger puffer skin gelatin (TPSG) by varying pH and the possible mechanism behind these modifications. ζ-potential analysis indicated the isoelectric point of TPSG was 6.5, and TPSG solution showed the largest particle size at pH6. Atomic force microscopy observation revealed that TPSG at pH 6 and 7 exhibited large size protein aggregates (370 and 340 nm) while TPSG at pH 4 and 9 showed small size irregular aggregates (<150 nm). FTIR analysis suggested that amide I band of TPSG at pH 6 and 7 was shifted to lower wavenumber. Secondary structure analysis suggested they contained high proportion of α-helix. The highest gel strength and gelling and cooling temperature were observed at pH 6, inconsistent with a gel microstructure characterized with dense network and small voids. Moreover, TPSG at pH 6 and 7 exhibited the lowest emulsion activity index but highest emulsion stability index. However, microscopic analysis found TPSG formed stable and small size emulsion droplets at pH 5 and 8. The results suggest that appropriate pH adjustment would provide good functional properties to TPSG.
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