Rheological properties and interactional mechanism of grass carp skin gelatin and curdlan co- gels mixed systems

In this paper,the interaction of gelatin and curdlan was studied by measuring the particle size,rheological properties and FTIR.Gelatin was obtained from the skin of grass carp( Ctenopharyngodon idellus). It was found that the particle size of gelatin-curdlan col-gel system changed with the concentration of curdlan,when the concentration was 0.5%,the particle size could reach to 1203.8 nm,almost 4 times of the molecular diameter of fish gelatin. Dynamic rheology showed that the co-gels mixed system had higher storage modulus( G') and the loss modulus( G″) and performed a superior viscoelastic property. In addition,the concentration of curdlan had a greater influence on the viscosity of the system in the low frequency region,had a greater influence on the elastic while in the high frequency region.Fourier transform infrared( FTIR) spectroscopy suggested the interaction between curdlan and gelatin. In short,adding curdlan can improve the stability of fish gelatin which provided a certain value for extensive application of fish gelatin.