Viscoelastic and Functional Properties of Cod-Bone Gelatin in the Presence of Xylitol and Stevioside.

Linyu Nian,Luyun Cai,Yongguo Liu,Jing Wang,Hongyu Tian,Lingxiao Gong,Ailing Cao,Yanbo Wang

doi:10.3389/fchem.2018.00111

Abstract

The physical, rheological, structural and functional properties of cod bone gelatin (CBG) with various concentrations (0, 2, 4, 6, 10, and 15%) of low-calorie sweeteners [xylitol (X) and stevioside (S)] to form gels were investigated. The gel strength of CBGX increased with increased xylitol due presumably to hydrogen bonds between xylitol and gelatin, but with CBGS the highest gel strength occurred when S concentration was 4%. Viscosity of CBGS samples were higher than CBGX due to S's high molecular mass. The viscoelasticity (G′ and G′′), foaming capacity and fat binding capacity of CBGX were higher while foam stability was lower. The emulsion activity and emulsion stability of CBGX were a little lower than CBGS at the same concentration. The structure of X is linear making it easier to form a dense three-dimensional network structure, while the complex cyclic structure of S had more difficulty forming a network structure with cod bone gelatin. Therefore, X may be a better choice for sweetening gelatin gels.

Highlights

Gelatin is widely used in foods, pharmaceuticals, and cosmetics because of its functional properties, such as elasticity, stability, emulsibility, foamability, thickening, and gelling properties (Chandra et al, 2013; Alfaro et al, 2015)
The gel strength of CBGX was significantly (P < 0.05) increased as xylitol concentration increased indicating a positive interaction between the gelatin and the xylitol
The stevioside and gelatin had the highest gel strength at 4% stevioside was 4% suggesting an initial positive interaction followed by a negative interaction similar to that observed by Wangtueai et al (2010)

Summary

Introduction

Gelatin is widely used in foods, pharmaceuticals, and cosmetics because of its functional properties, such as elasticity, stability, emulsibility, foamability, thickening, and gelling properties (Chandra et al, 2013; Alfaro et al, 2015). In this paper cod bone gelatin will be further studied

Methods

Results

Conclusion