High gel strength & thermal stability
Polysaccharide glycation creates a mosaic network that significantly enhances mechanical and rheological properties of sheep hoof gelatin, outperforming monosaccharide-modified and unmodified gelatin.
Yuhan, Li · Nanqi, Li · Qianqian, Song · Ziqiao, Zhao · Ruyan, Yuan · Wang, Jingyun · Lu, Shiling · Qingling, Wang
Food Hydrocolloids 2025
Gel melting temperature 37.85 ± 0.20 °C (S-PEC group)
Polysaccharide glycation significantly enhanced mechanical and rheological properties (p < 0.05)
Monosaccharide glycation showed significantly higher degree of reaction (DG) and phase transition temperature (Td) than polysaccharides (p < 0.05)