Increase In Gel Strength Research Articles

Characterizing acidified and renneted gels with different soy milk and skim milk proportions

To understand the properties of differently acidified and renneted gels with different soy milk and skim milk proportions, mixed milks were prepared and treated using sequenced renneting then acidification at 4 °C, and the formation, spontaneous whey separation, and microstructure of the gels were monitored. The results showed that both acidification and renneting promoted gel formation in mixed milk and increased gel strength. In gels, the pH range was narrow (pH ≤ 5.2) at low soy milk proportion (25%) and low renneting degrees (0%, 25% and 50%), and the pH range was extended such that gels were formed with increasing soy milk proportion and renneting degree. When compared with pH, soy milk proportion and renneting degree influenced whey separation percentages more strongly. Soy milk significantly reduced whey separation percentages in gels, and gel strength was highest at 50% soy milk. Protein aggregates sizes increased with increasing soy milk proportion at the 75% renneting degree, and the pore sizes of skim milk-dominated gels was strongly influenced by acidification. These results help us understand mixed gel properties and provide valuable information for the manufacture of mixed fermented dairy products.

Native hybrid carrageenans from Sarcopeltis skottsbergii and Sarcothalia crispata: The role of counterions on their gelling properties

Carrageenans are red seaweed polysaccharides of great importance as gelling agents in the food texture market. The hybrid kappa/iota-carrageenan is extracted from certain cold-water species and its unique properties have given rise to growing demand for this biopolymer. Gelation of these polysaccharides is affected by the valency and, sometimes, the identity of counterions. The main objectives of this work were to investigate the role of potassium and calcium ions on the gelation of the native hybrid carrageenans from Sarcopeltis skottsbergii and Sarcothalia crispata from the South American Atlantic coast, and to optimize the structural properties of these gels. Response surface methodology was used to analyze the effects of carrageenan concentration, salt concentration, and KCl:CaCl2 ratio, on the rheology, texture, syneresis after 50 % deformation, and color of these gels. Both native carrageenans presented high extraction yield (42.73 ± 0.20 g/100 g for S. skottsbergii and 20.43 ± 7.64 g/100 g for S. crispata) and formed either weak or strong gels upon the addition of salt. Carrageenan and salt concentrations increased gel strength, but also increased turbidity. Moreover, KCl fraction also increased gel strength, attributed to the predominance of the kappa diad in these carrageenans, whose gelation is favored by potassium ions. All samples showed syneresis after deformation, being minimized with higher carrageenan and salt contents. Optimal compositions predicted by the selected models to maximize gel strength and minimize syneresis and haze, were 1.13 % carrageenan, 0.39 M salt and a proportion of 0.85 KCl for S. skottsbergii, and 1.16 % carrageenan, 0.36 M salt and a proportion of 0.85 KCl for S. crispata. Predicted responses for these optimal compositions were in accordance with the observed responses. Considering the worldwide growing demand for kappa/iota-carrageenan in the food industry, S. skottsbergii and S. crispata from the South Atlantic represent a potential source of these biopolymers.

Effect of rice protein on the gelatinization and retrogradation properties of rice starch

In this study, rice starch (RS) was mixed with varying amounts of rice protein (RP; 0 % to 16 %) to explore the effects of protein on the gelatinization and retrogradation of starch during storage. The increased RP addition decreased the viscosity and gelatinization enthalpy of the mixtures but caused an upward trend in the gelatinization temperature, indicating that protein hampers the process of starch gelatinization. Furthermore, RP addition reduced gel hardness, decreased retrogradation enthalpy and crystallization rate constant, but increased Avrami exponent upon RS retrogradation. RP addition also facilitated the mobility of water molecules, weakened the conversion from bound water to free water in the gels, and moderately increased the uniformity and thickness of gel shape. In summary, RP had a dose-dependent effect on the gelatinization and retrogradation behavior of RS, although the anti-retrogradation concentration effect strongly weakened at protein levels exceeding 12 %. It is noteworthy, that excessive RP addition resulted in disulfide bond formation, which increased gel strength and network structure but reduced the ability of RP to facilitate water molecule mobility and restrict water migration, ultimately reducing its anti-retrogradation capability. This phenomenon can be partially attributed to spontaneous protein-protein interaction caused by excessive protein addition, replacing the starch-protein interaction.

Properties of yoghurt treated with microbial transglutaminase and exopolysaccharides

The focus of our study was to observe the simultaneous effects of microbial transglutaminase (MTG) treatment and exopolysaccharides (EPS) on the rheological and microstructural properties of a yoghurt. Transglutaminase was applied to milk before fermentation and simultaneously with a yoghurt culture. Yoghurts were fermented in short-term (42 °C, 6–8 h) and long-term (30 °C, 16–18 h) fermentations with a EPS-producing culture that produces EPS and a non-EPS-producing that does not. Treatment with transglutaminase caused an increase in gel strength and viscosity, especially in the case of simultaneous application of MTG and culture. Furthermore, the presence of EPS enhanced these properties. New three-dimensional structures of proteins decreased the size of pores between protein chains, which led to improved water binding properties. Syneresis was further reduced by the presence of EPS. Treatment of yoghurts with MTG decreased the extensive ropiness of EPS yoghurts and contributed to a higher acceptability of the texture.

Effect of lentinan on gelling properties and structural changes of goose myofibrillar protein under oxidative stress.

The reduction of protein oxidation is important for maintaining the product quality of reconstituted meat. In this study, the dose-dependent effects of lentinan (LNT) on gelling properties and chemical changes in oxidatively stressed goose myofibrillar protein were investigated. Myofibrillar protein (MP) with 200 μmol g-1 protein LNT increased gel strength by 87.90 ± 9.26% in comparison with LNT-free myofibrillar protein after oxidation. Scanning electron microscopy analysis revealed that the gel network containing LNT was compact, with small pores and uniform distribution. The absolute value of the zeta potential reduced significantly following oxidation of LNT with 200 μmol g-1 protein at 4 °C for 12 h compared with the zeta potential without LNT, according to the laser particle size analyzer. The incorporation of LNT increased protein solubility and -SH content, inhibited carbonyl formation, enhanced α-helix content and tryptophan intrinsic fluorescence intensity, and reduced exposure of hydrophobic groups and protein aggregation. The results indicated that adding LNT to myofibrillar protein could improve gel. This is related to its protective effect on conformational changes in the oxidation system. Lentinan is therefore recommended for oxidatively stressed goose meat processing to enhance the MP gelling potential. © 2023 Society of Chemical Industry.

Effects of anthocyanins and microbial transglutaminase on the physicochemical properties of silver carp surimi gel.

The objective of this study was to investigate effects of anthocyanins (AC) and microbial transglutaminase (MTGase) on the physicochemical properties of surimi gels from silver carp. The addition of AC and MTGase significantly increased gel strength and water holding capacity (WHC) of surimi gels, but the effect of MTGase was much stronger (p < .05). There were the highest gel strength, storage modulus (G') and WHC with 0.1g/100 g AC and 0.4g/100 g MTGase, while they were higher than that with AC or MTGase alone. AC promoted the cross-linking mainly by covalent and non-covalent bonds in surimi gels, while MTGase did mainly through covalent bonds. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) confirmed the results of gel strength, WHC, chemical interactions and G' of surimi gel or paste with AC and MTGase. In general, AC and MTGase could synergistically improve the physicochemical properties of surimi gels and potentially enhance the quality of surimi-based product from silver carp.

Rheological property, β-carotene stability and 3D printing characteristic of whey protein isolate emulsion gels by adding different polysaccharides

Emulsion gels with unique structural and mechanical properties have promising applications in 3D food printing. The purpose of this paper was to investigate the rheological property, β-carotene stability and 3D printing characteristic of whey protein isolate (WPI) emulsion gels by adding guar gum (GG), locust bean gum (LBG), xanthan gum (XG) and gum arabic (GA). The results showed that all samples exhibited shear thinning behavior and elastic characteristic. XG could reduce water mobility and increase WHC of WPI emulsion gel. The disulfide bond was the main chemical molecular force of emulsion gels, and XG significantly increased the hydrophobic interactions. GG and LBG increased gel strength, hardness and gumminess, reduced springiness, cohesiveness and chewiness of emulsion gels. GG sample had the best printing performance, more uniform network structure and better stability of β-carotene. This study provided a theoretical basis for 3D printing functional food.

Improved gelling and emulsifying properties of myofibrillar protein from frozen shrimp (Litopenaeus vannamei) by high-intensity ultrasound

The deterioration of shrimp protein functionality during chilling and frozen storage has recently attracted wide attention due to its adverse effects on shrimp quality. The high-intensity ultrasound (20 kHz, 400 W) was applied to improve the protein structure and functional properties of frozen shrimp ( Litopenaeus vannamei ) in this study. Fourier transform infrared (FTIR) spectroscopy showed that the cavitation effect of ultrasound could change the secondary structure of myofibrillar protein (MP) by turning the α-helix and random coil to β-sheet and β-turn. The unfolding of MP conformation increased the reactive sulfhydryl content and surface hydrophobicity accordingly. The structure changes eventually led to the significant improvement of protein functionality. Gel properties analysis showed after ultrasonic treatment, the gel strength and water holding capacity of protein gels were increased gradually. Scanning electron microscopy (SEM) images also demonstrated that ultrasound treatment contributed to the formation of stable network structures in protein gels. In addition, ultrasonic homogenization could increase the emulsifying ability (45.54 m 2 /g to 78.82 m 2 /g) and stability of protein in a short time, which might be related to the decrease of particle size. Confocal laser scanning microscope (CLSM) analysis further illustrated that ultrasound treatment made the emulsion distribution more uniform. The application of these findings will improve the deep processing ability and expand the commercialization of frozen shrimp products. • Ultrasonic treatment led to the unfolding of shrimp MP conformation. • Conformational change led to the increase of SH groups and surface hydrophobicity. • Ultrasound increased gel strength and water holding capacity of shrimp MP gel. • Ultrasound increased the emulsifying capacity and stability of frozen shrimp MP. • CLSM analysis illustrated ultrasound made emulsion distribution more uniform.

Supplemental Porang Glucomannan Flour (Amorphophallus muelleri Blume) on Green Grass Jelly (Cyclea barbata L. Miers) Texture, Syneresis, and Moisture Content

This study aims to determine the effect of adding porang glucomannan flour as a hydrocolloid on the texture, syneresis, and moisture content of green grass jelly gel (Cyclea barbata L. Miers). This research was conducted at Food &amp; Agricultural Products Engineering Laboratory, and Chemistry &amp; Biochemistry Laboratory of Semarang University in August 2022. Research experimental design that is used is one factor with completely randomized design and 4 replications. The treatment was adding porang glucomannan flour in a solution of green grass jelly extract consisting of: P0 = 0%, P1 = 0.5%, P2 = 1%, P3 = 1.5%, and P4 = 2% (percentage of porang flour in the solution of green grass jelly extract (w/v)). The observed parameters are texture, syneresis and moisture content. If there is a significant difference among the treatments, it will be tested with DMRT (Duncan Multiple Range Test). Based on the results of the study, it can be concluded that the addition of porang flour had a significant effect on the green grass jelly gel. In the texture aspect, the trend of increasing gel strength expressed in bloom load (g) in each treatment ranged from P0 = 6.63 gf to P4 = 31.13 gf, decreasing syneresis trend ranged from P0 = 38.35% to P4 = 0.0745%, and moisture content decreasing trend starting from P0 = 89.15% to P4 = 72.59% as the concentration of porang flour was added.

A Study on the Effects of Calcium Lactate on the Gelling Properties of Large Yellow Croaker (Pseudosciaena crocea) Surimi by Low-Field Nuclear Magnetic Resonance and Raman Spectroscopy

Divalent calcium ions (Ca2+) are often used in surimi gels to improve their physicochemical characteristics. The present study aimed to investigate the effect of calcium lactate on the physicochemical properties, state distribution of water, and protein structure changes of surimi gels made from large yellow croaker. The results showed that the addition of calcium lactate (0%, 0.5%, 1.5%, 2.5%, 3.5%, and 4.5% on wet surimi) significantly (p < 0.05) increased gel strength and whiteness, while cooking loss decreased. The water-holding capacity increased first and then decreased. When calcium lactate was added to 1.5%, the water-holding capacity reached the best value. Using low-field nuclear magnetic resonance to study the distribution of water state, the bound water content first increased and then decreased with the addition of calcium lactate, reaching the highest at 1.5%. In addition, the relaxation time of immobilized water was shortest at the addition of 1.5% calcium lactate. Analyzing the protein structural changes by Raman spectroscopy showed that there was a significant decrease (p < 0.05) in the α-helix accompanied by an increase in β-sheets, turns, and random coils after the addition of calcium lactate. The above changes were due to the Ca2+ that was bound to the negatively charged myofibrils to form a protein-Ca2+-protein cross-linking. Therefore, the addition of calcium lactate had a significant positive effect on the gelling ability of surimi.

Microwave processing technology influences the functional and structural properties of fish gelatin.

The objective of this study was to evaluate the effects of microwave processing technology (MPT, 240-800 W, 1 and 4min) on the functional and structural properties of fish gelatin (FG). It showed that MPT could increase gel strength and texture properties of FG, especially for 240 W. MPT greatly increased emulsifying activity index (EAI) of FG, but decreased its emulsion stability index (ESI). Rheology results showed that MPT increased viscosity of FG, but decreased gelation times. Intrinsic fluorescence and Fourier transform infrared (FTIR) spectroscopy results indicated that MPT could unfold gelatin, contributing to the formation of H-bonds. Scanning electron microscopy (SEM) analysis revealed that low power and short time of MPT-treated gelatin gels had much more dense and less voids. This work provided guidance for the applications of MPT to improve the functional properties of FG, and the results show that MPT-treated FG can replace mammalian gelatin and meet the religious requirement.

Improvement of solubility, gelation and emulsifying properties of myofibrillar protein from mantis shrimp (Oratosquilla oratoria) by phosphorylation modification under low ionic strength of KCl

The objective of this study was to investigate the mechanisms of phosphates coupled with KCl (at 0, 0.01 and 0.03 M) affecting gel and emulsifying properties of myofibrillar protein (MP) from mantis shrimp. 31P NMR showed that phosphate groups were introduced to MP after treatment with sodium pyrophosphate (SPP) or sodium tripolyphosphate (STPP). The incorporation of phosphates enhanced electronegativity and solubility of MP, leading to exposure of hydrophobic groups, especially in the presence of 0.03 M KCl. These changes resulted in increased gel strength, water-holding capacity and elasticity of MP, mainly due to the improved cross-linking of proteins via ionic interaction, hydrophobic interaction and disulfide bonds. Furthermore, the combination of phosphate and KCl contributed to formation of more stable emulsions stabilized by MP with higher emulsifying activity and smaller droplet size. These results indicated that phosphates and low-dose sodium substitutes synergistically improved the processing properties of muscle food.

The role of starch granule-associated proteins in enhancing the strength of indica rice starch gels

The gel properties of indica rice starch strongly influence the quality of foods in which it is used. This study investigated the effects of chymotrypsin treatment on the rheological and pasting properties of starch prepared by different treatment methods. The results demonstrated that all the starches contained starch granule-associated proteins (SGAPs). Specifically, chymotrypsin-treated fermented extracted starch (E-FS) and chymotrypsin-treated alkali extracted starch (E-AS) exhibited a storage modulus (Gʹ) about 4 times higher than that of fermented extracted starch (FS) and alkali-extracted starch (AS). The flow consistency coefficients (K), loss moduli (Gʺ) and setback values tended to increase, while the characteristic rheological indices (n) and loss tangent (tan δ) tended to decrease after chymotrypsin treatment. This suggested that the starch gel was significantly enhanced by the proteinase modification. The protein composition of AS and E-AS only contained the 66 kDa of granule-bound starch synthase I (GBSS I) subunit. Therefore, the significant increase in gel strength was attributed to the exclusive modification effects of GBSS I. Microstructural analysis also confirmed that the three-dimensional gel network of indica rice starch was formed by a backbone of SGAP polymers filled with starch granules. The mechanism underlying GBSS I-enhanced gel was also elucidated based on the sequence and structure of GBSS I. The gel network formed by SGAP polymers of FS and AS was mainly caused by disulfide bonds between GBSS Is, while that of E-FS and E-AS was mainly caused by hydrophobic interactions. • The gel properties of indica starch treated by different methods were studied. • Enzymatic modification of starch granule-associated proteins (SGAPs) increased the starch gel strength significantly. • The SGAPs were mainly composed of granule-bound starch synthase I (GBSS I). • Gel formation driving force changed from disulfide bonds to hydrophobic interactions. • The gel structure comprised a polymerized SGAP network filled with starch granules.

Delivery system for grape seed extract based on biodegradable pectin-Zn-alginate gel particles

Pectin-Zn-alginate gel particles from callus culture pectin with increased linearity and decreased rhamnogalacturonan I branching and degree of methylesterification had a higher gel strength and encapsulation capacity. An increase of the alginate concentration led to an increase in the particle gel strength. The grape seed extract (GSE) loaded and empty particles swelled slightly in the simulated gastric fluid (SGF) and gradually in the intestinal (SIF) fluid. The swelling degrees of the GSE-loaded and empty particles in the simulated colonic fluids (SCF) were decreased in the range SCF-7.0 (pH 7.0 + pectinase) > SCF-5.3 (pH 5.3 + pectinase) > SCF-2.3 (pH 2.3 + pectinase). The FTIR spectra indicated that GSE was embedded in the composite particles. Negligible leakage of GSE in SGF was shown. The increase in GSE release in SIF was due to the decrease in particle gel strength and increased swelling degree. The GSE release in fluids simulating the colon inflammation (SCF-2.3 and SCF-5.3) was similar, and it was lower than that in the SCF-7.0 simulating a healthy colon due to the increased gel strength. The percentage release of GSE increased slightly after exposure to different pH. Pectin-Zn-alginate hydrogel systems may be promising candidates for colon-targeted GSE delivery systems.

UV irradiation improved gel properties and chill‐stored stability of surimi gel

SummaryThe study investigated the properties and storage stability of Japanese Spanish mackerel (Scomberomorus niphonius) surimi gel exposed to ultraviolet irradiation for 0.5, 1, 2 and 3 h (UV0.5, UV1, UV2, UV3) before thermal treatment. The results showed that all UV‐irradiated surimi gels exhibited compact microstructure along with increased gel strength and water‐holding capacity than control. Investigations on chemical properties of myofibrillar protein (MP) from surimi showed that tryptophan fluorescence intensity declined while bromophenol blue‐binding capability increased after UV irradiation. Sulfhydryl content in MP of UV2 and UV3 decreased while their carbonyl content increased. Electrophoresis analysis indicated that myosin heavy chain of UV2 was most attenuated. Storage test showed that UV2 maintained the highest gel strength during chilled‐storage and its total viable count was below 5 log10CFU•g−1 after 18 days. Therefore, UV irradiation might be applied to improve surimi gel properties and extend shelf life.

3D printing properties and printability definition of Pennahiaargentata surimi and rice starch

Correlation of related factors (texture, gel strength, rheological properties) were analyzed for better characterize 3D material printability. Moreover, printability calculation formula also was established to represent material plasticity. Pennahia argentata surimi shown best plasticity with 78% moisture content and 20% rice starch respectively. Additionally, starch and carrageenan increased gel strength, yield stress of surimi and starch respectively, which brought better mechanical strength and supporting ability. They also affected viscosity of surimi (increasing) and starch (decreasing), which brought better fluidity and adhesion respectively, resulting in good printability, especially starch (8%)-surimi, carrageenan (0.5%)-starch. Based on their interaction relationships, 3D printability equation of printing inkswas established their relevance and corresponding unified values. To judge the printability of same materials under different conditions were consistent with real print results. These could provide methods for judging material printability by specific values and promote the application and spread of 3D materials.

Citric acid and heating on gelatin hydrolysis and gelation in confectionery gels

Acids hydrolyze gelatin and weaken its gelling capacity in water, which raises concerns about the use of food acids in gelatin-based confections (gummies). This study aimed to understand the effects of citric acid (CA) and heat treatment on the molecular weight (MW) of gelatin and, most importantly, the changes in gelling power in water versus sugar-rich confectionery solutions. The MW distributions of gelatin (6 wt%) in both plain (sweetener-free) and confectionery gels (with up to 80% sweetener solids) were analyzed using gel electrophoresis (SDS-PAGE), and the gelling kinetics and gel properties were characterized using rheology, differential scanning calorimetry, and texture and color analyses. In both plain and confectionery gels, the extent of hydrolysis increased with the CA concentration (0–2%) and the extent of heat treatment (up to 110 °C), which caused the depression of gelling temperature. However, despite CA-catalyzed hydrolyses having detrimental effects on plain gels, some limited hydrolysis with up to 1.5% CA was found to increase gel strength, hardness, and renaturation rate (melting enthalpy) of the confectionery gels, potentially due to the enhanced molecular mobility of gelatin in high viscous gelling matrices. Nonetheless, excessive hydrolysis induced by heating the acidified (1% CA) gummi mixtures to over 100 °C caused a reduced renaturation rate and weakened gel strength. The thermal treatment also promoted sucrose inversion and the Maillard reaction, leading to the development of yellow to brown colors in the final products.

Pre-treatment by combining atmospheric cold plasma and pH-shifting to prepare pea protein concentrate powders with improved gelling properties

Pea proteins are increasingly used as an alternative for soy protein, however, structuring of pea protein remains a challenge due to its low gelling capacity. This study reports a pea protein pre-treatment that combines atmospheric cold plasma (ACP) and pH-shifting to improve pea protein gelling property. Specifically, the pea protein concentrate was treated by ACP at pH 12 for 10 min, followed by pH-shifting to neutral and spray-drying to prepare PPCtreated powders. Although, pea protein concentrate did not form a self-standing gel until 95 °C for 60 min, PPCtreated suspension (14 wt%) formed gels with good mechanical properties (compressive strength: 2.81 kPa) by heating at 70 °C within 10–20 min. The strength of the gel made from PPCtreated was further increased to 3.70 and 5.53 kPa when raising the temperature to 80 and 90 °C, respectively. The protein characterizations revealed that the combined ACP and pH-shifting treatment partially unfolded pea protein by altering the tertiary structure, and then the active species produced by ACP facilitated the formation of protein aggregates with increased surface hydrophobicity. During heating, the aggregates served as active building blocks to form more ordered three-dimensional gel networks via hydrophobic interactions and hydrogen bonding. The greatly increased gel strength and the powder form will allow pea protein to be widely used as a gelling ingredient in many food formulations. The capacity to form gels at a reduced temperature than pea protein denaturation temperature (∼95 °C) will enable food texture development by conventional cooking.

Impact of Glucose on the Nanostructure and Mechanical Properties of Calcium-Alginate Hydrogels.

Alginate is a polysaccharide obtained from brown seaweed that is widely used in food, pharmaceutical, and biotechnological applications due to its versatility as a viscosifier and gelling agent. Here, we investigated the influence of the addition of glucose on the structure and mechanical properties of alginate solutions and calcium-alginate hydrogels produced by internal gelation through crosslinking with Ca2+. Using 1H low-field nuclear magnetic resonance (NMR) and small angle neutron scattering (SANS), we showed that alginate solutions at 1 wt % present structural heterogeneities at local scale whose size increases with glucose concentration (15–45 wt %). Remarkably, the molecular conformation of alginate in the gels obtained from internal gelation by Ca2+ crosslinking is similar to that found in solution. The mechanical properties of the gels evidence an increase in gel strength and elasticity upon the addition of glucose. The fitting of mechanical properties to a poroelastic model shows that structural changes within solutions prior to gelation and the increase in solvent viscosity contribute to the gel strength. The nanostructure of the gels (at local scale, i.e., up to few hundreds of Å) remains unaltered by the presence of glucose up to 30 wt %. At 45 wt %, the permeability obtained by the poroelastic model decreases, and the Young’s modulus increases. We suggest that macro (rather than micro) structural changes lead to this behavior due to the creation of a network of denser zones of chains at 45 wt % glucose. Our study paves the way for the design of calcium-alginate hydrogels with controlled structure for food and pharmaceutical applications in which interactions with glucose are of relevance.

Phosphorylation modification on functional and structural properties of fish gelatin: The effects of phosphate contents

The gel, rheological and structural properties of fish gelatin (FG) were investigated through phosphorylation with different ratios of sodium pyrophosphate (TSPP) (FG:TSPP = 40:0, 40:1, 40:2, 40:4, and 40:6). It showed that phosphorylation modification significantly increased gel strength, textural properties, emulsification, and emulsification stability of FG. The surface hydrophobicity and intrinsic fluorescence of phosphorylated FG were also significantly increased. Rheological results revealed that the apparent viscosity, melt/gel points, and gel strength of FG were increased by phosphorylation with TSPP, but shortened the gelation time. Low field nuclear magnetic resonance (LF-NMR) showed that phosphorylation reduced mobility of water in FG. FTIR results indicated that phosphorylation increased the β-sheet/β-turn contents but reduced the random coil contents. This study might provide a new guideline for the exploration of TSPP phosphorylation increased the functional properties of FG.