In this study, gelatin was extracted from the skin of rainbow trout (Oncorhynchus mykiss) and gelation performance was studied with confectionery solutes at different concentrations (0, 10, 20, 40, 60 g/100 mL) as an alternative to mammalian gelatin. Rheological measurements were used to characterise the gelling and melting temperature and the gel modulus. Sorbitol and sucrose addition positively affected the gelation, texture, thermal and rheological properties due to changes of structural properties of the gelatin investigated by FTIR analysis. Addition of sugar or polyol enhanced the formation of triple helix structure and more junction zones were formed between proteins. Notably, gel strength increased from 828 Pa to 2317 Pa and 1996 Pa with the addition of 10 g/100 mL sorbitol and sucrose, respectively. Sorbitol had more significant effects than sucrose, probably due to its higher conformational degrees of freedom. Melting temperature increased from 17.5 °C to 22 °C and 22.1 °C by sorbitol and sucrose addition, respectively. These data suggested that the addition of sorbitol and sucrose triggered the formation of more junction zones which caused to increase in hardness and chewiness values. The enhanced properties of fish gel solutions with confectionery solutes showed the potential for use of this fish gelatin in gummy like candies.

在这项研究中，明胶是从虹鳟鱼（Oncorhynchus mykiss），并以不同浓度（0、10、20、40、60 g / 100 mL）的糖食溶质作为哺乳动物明胶的替代品，研究了凝胶化性能。流变学测量用于表征凝胶化和熔融温度以及凝胶模量。山梨糖醇和蔗糖的添加由于通过FTIR分析研究的明胶结构特性的变化而对胶凝，质地，热和流变特性产生积极影响。糖或多元醇的添加增强了三螺旋结构的形成，并且蛋白质之间形成了更多的连接区。值得注意的是，分别加入10 g / 100 mL山梨糖醇和蔗糖，凝胶强度从828 Pa增加到2317 Pa和1996 Pa。山梨糖醇比蔗糖具有更显着的作用，这可能是由于其较高的构象自由度。通过加入山梨糖醇和蔗糖，熔解温度分别从17.5°C升高到22°C和22.1°C。这些数据表明，山梨糖醇和蔗糖的加入触发了更多结合区的形成，这导致硬度和咀嚼度值的增加。具有糖食溶质的鱼胶溶液增强的性能表明，这种鱼胶可用于软糖样糖果中。