{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"submitter":["Ma DZ"],"funding":["Earmarked Fund for China Agriculture Research System"],"pagination":["101338"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC12908017"],"repository":["biostudies-literature"],"omics_type":["Unknown"],"volume":["12"],"pubmed_abstract":["This study investigated the effects of semi-refined κ-carrageenan (SC) and refined κ-carrageenan (RC) on the gelling properties of fish gelatin (FG) and revealed the critical role of sulfate content in the modification process of FG. RC, with higher sulfate content (23.25%), enhanced FG more effectively than SC. A data model linked sulfate content to FG's gelling properties, showing a significant correlation. Structural analysis revealed that SC/RC formed aggregates with FG, increasing hydrogen bonds and creating a denser gel network. Crucially, the distinct sulfate content and impurity levels between SC and RC, together with a shift in the dominant stabilization mechanism of RC, resulted in differential structural modifications of FG. Finally, the study proposed a schematic model to clear"],"journal":["Current research in food science"],"pubmed_title":["Enhanced gelling properties in fish gelatin by refined and semi-refined κ-carrageenan."],"pmcid":["PMC12908017"],"funding_grant_id":["CARS-45"],"pubmed_authors":["Sha XM","Xie WM","Lin XY","Ma DZ","Wu FF","Tu ZC","Hu ZZ","Zhang P"],"additional_accession":[]},"is_claimable":false,"name":"Enhanced gelling properties in fish gelatin by refined and semi-refined κ-carrageenan.","description":"This study investigated the effects of semi-refined κ-carrageenan (SC) and refined κ-carrageenan (RC) on the gelling properties of fish gelatin (FG) and revealed the critical role of sulfate content in the modification process of FG. RC, with higher sulfate content (23.25%), enhanced FG more effectively than SC. A data model linked sulfate content to FG's gelling properties, showing a significant correlation. Structural analysis revealed that SC/RC formed aggregates with FG, increasing hydrogen bonds and creating a denser gel network. Crucially, the distinct sulfate content and impurity levels between SC and RC, together with a shift in the dominant stabilization mechanism of RC, resulted in differential structural modifications of FG. Finally, the study proposed a schematic model to clear","dates":{"release":"2026-01-01T00:00:00Z","publication":"2026","modification":"2026-07-16T05:01:41.643Z","creation":"2026-07-09T13:10:29.61Z"},"accession":"S-EPMC12908017","cross_references":{"pubmed":["41705264"],"doi":["10.1016/j.crfs.2026.101338"]}}