ArticleNPJ science of food2025
Locust bean gum improved the gelling properties of fish gelatin in acidic environments and its application in acid gel gummies.
Article in NPJ science of food, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Gummies: From Confectionery to Functional Hydrogel-Based Bioactive Delivery Systems.Gels (Basel, Switzerland) · 2026Review
- pH-shifted walnut protein-bamboo shoot soluble dietary fiber complexes for structuring glucono-δ-lactone-acidified emulsion gels.Food chemistry: X · 2026Article
- Physicochemical, Structural, and Nutritional Properties of Termite Mushroom-Fortified Tofu and Its Antioxidant Activity During In Vitro Digestion.Foods (Basel, Switzerland) · 2026Article
- Enhancing the thermal stability of cowhide jelly through transglutaminase and agar.Food chemistry: X · 2026Article
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Authors and funding
6 authors.
Funding
Abstract
To address the "gel weakening" of fish gelatin (FG) under acidic conditions,this study investigates the enhancement of gel performance in FG through the incorporation of locust bean gum (LBG) and explores its feasibility for application in acidic gel systems. Results show that the gel properties of FG were significantly improved through LBG modification. At pH 3-7, gel strength and melting temperature of LBG-modified FG (FG-LBG) surpassed those of unmodified FG (524.68 ± 1.54 g, 28.86 ± 0.03 °C). Specifically, at pH 3, after LBG modification, the gel strength and melting temperature of FG increased by 62.65% and 29.44%, respectively. LBG alters the conformation of FG via electrostatic and hydrogen bonding interactions, forming a denser polymer network. The acidic gel gummies prepared from the FG modified with LBG exhibit superior gel properties and texture characteristics. This study provides a basis for the modification of FG under acidic conditions.
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Registered trials
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