Study On Gelatin-Hyaluronic Acid Interaction And Its Application In Jelly

Polysaccharides and proteins are both natural biopolymeric compounds,which are widely used in industry,food,cosmetic and medicine.Studies have shown that dietary supplement of gelatin or hyaluronic acid can offer physiological functions such as moisturizing and anti-aging.Hyaluronic acid is a straight-chain macromolecular polysaccharide with gelatinization,thickening and hydration properties.Gelatin is a kind of protein polypeptides hydrolyzed from collagen in animal connective tissue.The rheological properties and viscoelasticity of the two ingredients are might too high or too low for defects when they are processed alone as food ingredients,so the gelatinhyaluronic acid composite system formed by the interaction of the two studied in this paper improved the physical properties of the product.At the same time,it has synergistic beauty effect and good market prospect.In this paper,we investigate the interaction mechanism between gelatin and hyaluronic acid,further optimize the formula of gelatin-hyaluronic acid composite jelly,and obtain a new gelatin-hyaluronic acid composite jelly with good organoleptic quality and cosmetic effect.It provides a theoretical support for the development of new food ingredients-hyaluronic acid food,and broadens its application in the field of functional food.The results of this study are as follows:(1)The effects of different environmental factors on the interaction of gelatinhyaluronic acid composite system are investigated: in the range of p H 2.0-6.0,the gelatin-hyaluronic acid complex solution undergoes three processes: emergence of soluble complexes,generation of insoluble complexes,and dissociation of insoluble complexes as the p H decreases continuously.The changes of p H and salt ions will significantly affect the interaction between gelatin and hyaluronic acid.When the concentrations of salt ions increase,the interaction is inhibited,the critical p H shifts,and the p H range of insoluble complex formation increases.The decrease of the gelatin/hyaluronic acid ratio inhibits the production of gelatin-hyaluronic acid complex aggregates.Increasing the total concentration of gelatin and hyaluronic acid can promote the formation of composite aggregates.The particle size of gelatin-hyaluronic acid composite system increases rapidly after the formation of insoluble complex,and the particle size no longer increases when the net charge of the system is zero.(2)The effects of different factors on the physical properties of gelatin-hyaluronic acid composite system are investigated: when the p H of the system is the isoelectric point of gelatin,the gel strength of gelatin-hyaluronic acid composite aggregates reaches the maximum,and the apparent viscosity is higher than the gels under other acidity.The gel strength,texture,opacity and apparent viscosity of the composite aggregates increase significantly with the increase of the total concentration.The amount of hyaluronic acid addition has a negative correlation with the gel strength,opacity and hardness of the composite aggregates,but the apparent viscosity has a positive correlation with the amount of hyaluronic acid addition.And it has no significant correlation with the changes of elasticity,cohesive and chewiness of the composite aggregates.The gel strength,apparent viscosity and texture of gelatinhyaluronic acid composite aggregates decrease significantly with the increases of salt ion concentration.The gel strength,apparent viscosity and texture of gelatin-hyaluronic acid can be improved by adding sugars,but the elasticity,cohesive and chewiness decrease in varying degrees.(3)The effects of the addition of food additives and sterilization process on the texture and apparent viscosity of gelatin-hyaluronic acid composite jelly are investigated.The physical properties of the gelatin-hyaluronic acid composite jelly are compared with four kinds of commercial jelly.The results show that when the ratio of konjac flour to κ-carrageenan is 1:1 and the total addition of konjac flour/κ-carrageenan is 0.3 wt%,the gelatin-hyaluronic acid composite jelly has the highest gel strength,hardness and cohesive,and the chewiness shows a maximum at the total addition of 0.4wt%.With the increase of sodium citrate addition,the gel strength of gelatin-hyaluronic acid composite jelly decreases,and the cohesive increases.The sensory test results show that the optimized gelatin-hyaluronic acid composite jelly has better taste and texture than the commercial jelly,and achieve the requirements of commercial products.(4)Production process design for 150,000 tons of jelly per year: on the basis of optimization of gelatin-hyaluronic acid composite jelly product formula and process,and according to the principle of food factory design,the factory with an annual output of 150000 tons is designed.Finally,the annual sales volume reaches 21 million yuan and the annual profit margin is 30 %.