Interpenetrating network gels composed of gelatin and soluble dietary fibers from tomato peels

The advantages of interpenetrating polymer network (IPN) included ideal texture and stability, which was able to apply to the field of food gels. In this study, calcium ions and transglutaminase (TG) were used to cross-link soluble dietary fiber (SDF) from tomato peels and gelatin chains to prepare...

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Bibliographic Details
Published in:Food hydrocolloids 2019-04, Vol.89, p.95-99
Main Authors: Niu, Yuge, Xia, Qi, Gu, Meidong, Yu, Liangli (Lucy)
Format: Article
Language:English
Subjects:
Gelatin
Gelation
Interpenetrating polymer network
Soluble dietary fiber
Tomato peels
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Summary:The advantages of interpenetrating polymer network (IPN) included ideal texture and stability, which was able to apply to the field of food gels. In this study, calcium ions and transglutaminase (TG) were used to cross-link soluble dietary fiber (SDF) from tomato peels and gelatin chains to prepare composite gels with semi-interpenetrating (semi-IPN) or interpenetrating network (IPN) structures. Rheological studies proved that semi-IPN or IPN structures could improve the gelation properties of gels. Scanning electron microscopy showed that the IPN gel had a dense, complex microstructure. In addition, the results of texture property, water-holding capacity, swelling ratio and freeze-thaw stability showed that composite gels had potential to supply specific functional gels, which is good for the development of formula products. [Display omitted] •Gelatin-tomato peels SDF gels with IPN structure were successfully prepared.•IPN was able to improve the gelation and mechanical properties of gels.•IPN gel had the most compact network structure.•F-semi-IPN had better water holding capacity and freeze-thaw stability.
ISSN:0268-005X
1873-7137
DOI:10.1016/j.foodhyd.2018.10.028