Different edible composite gels were produced by soluble dietary fibers from black bean coats (SDF) and gelatin cross linked by calcium chloride and/or transglutaminase (TGase), which were named as IPN and semi-IPN. The gels were added to produce low-fat meatballs and compared with the control samples (20% fat added). The effects of the SDF-gelatin composite gels on cooking yield, shrinkage, color and texture of low-fat meatballs were detected. Addition of composite gels increased the content of moisture, ash, protein, Na, and Ca. Meanwhile, the composite gels had significant impact on the parameters of the L*(brightness), a*(redness) and b*(yellowness) of meatballs. The composite gels reduced the hardness and chewiness, and increased the springiness of meatballs except for SDF-semi-IPN. The results suggested that the novel composed gels with cross-linking structure could be developed as ideal fat replacers in food processing.

可溶性膳食纤维由黑豆皮（SDF）和通过氯化钙和/或转谷氨酰胺酶（TGase）交联的明胶制成，被称为IPN和半IPN，从而制成了不同的可食用复合凝胶。加入凝胶以产生低脂肉丸，并与对照样品（添加20％脂肪）进行比较。检测了SDF-明胶复合凝胶对低脂肉丸的烹饪产量，收缩率，颜色和质地的影响。复合凝胶的添加增加了水分，灰分，蛋白质，Na和Ca的含量。同时，复合凝胶对肉丸的L *（亮度），a *（红色）和b *（黄色）的参数有显着影响。除了SDF-semi-IPN，复合凝胶降低了硬度和耐嚼性，并增加了肉丸的弹性。