Rheological and textural properties of fish gelatine-microbial transglutaminase gel microparticles as thickener for texture-modified food

Siti Munirah R., . and Syahariza Z. A, . (2024) Rheological and textural properties of fish gelatine-microbial transglutaminase gel microparticles as thickener for texture-modified food. International Food Research Journal (Malaysia), 31. pp. 758-769. ISSN 2231 7546

Gel microparticles are tiny, soft particles made from proteins or polysaccharides using particle size reduction. In creating texture-modified food and thickened liquids, gel microparticles are frequently employed to customise the rheological and textural features of foods or thin liquids. Gel microparticles aid by lowering flow behaviour, and modifying the taste perception of the texture-modified food. By cross-linking fish gelatine with the microbial transglutaminase enzyme (mTGA) using the homogenisation process, fish gelatine has tremendous potential to be used to create gel microparticles. The size measurements, texture profile, viscoelastic characteristics, and impact of sugar content on the texture profile of gel microparticles were all examined in the present work for the developed gel microparticles. The results of a particle size investigation revealed that gel microparticle sizes, which ranged from 18 to 1445 µm, increased with higher enzyme concentrations. With increasing mTGA concentration, the texture profile analysis (TPA) also revealed increasing values for hardness, adhesiveness, springiness, cohesiveness, gumminess, and chewiness parameters. The cross-linked gel microparticles had higher dominance on elastic behaviour than viscous behaviour from the rheological investigation, as evidenced by a higher G' compared to G". Additionally, larger TPA values were seen as the sugar concentration increased. These outcomes are anticipated because sugar will strengthen fish gelatine’s hydrogen bond. Based on all completed analyses, fish gelatine cross-linked with 0.7% mTGA to create gel microparticles has shown encouraging results, which can be used as a thickener in texture-modified food to aid those who have trouble swallowing.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/31%20(03)%202024/19%20-...

Abstract

Gel microparticles are tiny, soft particles made from proteins or polysaccharides using particle size reduction. In creating texture-modified food and thickened liquids, gel microparticles are frequently employed to customise the rheological and textural features of foods or thin liquids. Gel microparticles aid by lowering flow behaviour, and modifying the taste perception of the texture-modified food. By cross-linking fish gelatine with the microbial transglutaminase enzyme (mTGA) using the homogenisation process, fish gelatine has tremendous potential to be used to create gel microparticles. The size measurements, texture profile, viscoelastic characteristics, and impact of sugar content on the texture profile of gel microparticles were all examined in the present work for the developed gel microparticles. The results of a particle size investigation revealed that gel microparticle sizes, which ranged from 18 to 1445 µm, increased with higher enzyme concentrations. With increasing mTGA concentration, the texture profile analysis (TPA) also revealed increasing values for hardness, adhesiveness, springiness, cohesiveness, gumminess, and chewiness parameters. The cross-linked gel microparticles had higher dominance on elastic behaviour than viscous behaviour from the rheological investigation, as evidenced by a higher G' compared to G". Additionally, larger TPA values were seen as the sugar concentration increased. These outcomes are anticipated because sugar will strengthen fish gelatine’s hydrogen bond. Based on all completed analyses, fish gelatine cross-linked with 0.7% mTGA to create gel microparticles has shown encouraging results, which can be used as a thickener in texture-modified food to aid those who have trouble swallowing.

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Item Type:	Article
AGROVOC Term:	foods
AGROVOC Term:	fish products
AGROVOC Term:	gelatin
AGROVOC Term:	sugar
AGROVOC Term:	viscosity
AGROVOC Term:	water hardness
AGROVOC Term:	organoleptic analysis
AGROVOC Term:	rheological properties
AGROVOC Term:	elasticity
Geographical Term:	Malaysia
Uncontrolled Keywords:	gel microparticles, fish gelatine, rheological properties, texture profile analysis, texture-modified food, microbial transglutaminase enzymes
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	23 Feb 2026 04:45
Last Modified:	23 Feb 2026 04:45
URI:	http://webagris.upm.edu.my/id/eprint/2643

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