Effects of gellan gum and inulin on mixed‐gel properties and molecular structure of gelatin

Gellan gum (GG) is often added to gelatin (GL) to improve the gel property. GG‐based or inulin (IL)‐based hydrogels were developed. Rigid and brittle gels or smooth and delicate gels were prepared with GG and IL, respectively. This study aimed to explore the properties and interaction mechanisms of the mixed‐gel system containing GL, GG, and IL, in which different ratios of GG‐IL (0.4%) (10:0, 8:2, 6:4, 5:5, 4:6, 2:8, and 0:10) were added to GL (6%). Texture profiles, rheological properties, water mobility, intermolecular forces, circular dichroism (CD) spectra, and microstructures were analyzed. The results showed that addition of GG‐IL could improve the hardness, chewiness, and cohesiveness of mixed‐gel, besides maintaining appropriate springiness. Water mobility of the mixed‐gel decreased while viscoelasticity increased upon the addition GG. At GG:IL = 2:8, the melting temperature of mixed‐gel was far higher than that of GL gel itself. The GL‐GG‐IL gel showed decrease in nonspecific bonding and increase in hydrogen bonding compared with the GL gel. CD spectra indicated the promotion of GL unfolding by GG, hence suggesting the binding of GG to GL; binding ability was better at GG:IL >5:5. Cryo‐SEM provided evidence for the formation of cross‐linked network within GL‐GG‐IL. Overall, we concluded that addition of GG‐IL to GL system would be most suitable for improving the properties of mixed‐gel. This finding may be potentially applicable in the further development of gel food products, such as meat jellies and gummy jellies.