Characterization and interaction mechanism of composite hydrogels based on chia seed gum and fish gelatin

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The effects of fish gelatin (FG) on the structure and gelation properties of chia seed gum (CSG) as well as the interaction mechanism between them were investigated using rheological properties, microstructure observation, spectral analysis and molecular dynamics simulation. First, CSG/FG (CF) composite gels were formed with varying FG concentrations (0–6 mg/mL, w/v). The storage modulus ( G′ ) at 1 Hz of the CF composite gels with 6 mg/mL FG added was approximately 56.8 times greater than that of 2 mg/mL FG. Atomic force microscopy (AFM) and Cryo-scanning electron microscopy (Cryo-SEM) also revealed a dense network in the CF with the addition of 6 mg/mL FG, and a better water-holding capacity was found after the addition of 4 mg/mL and 6 mg/mL FG. Intrinsic fluorescence spectroscopy and surface hydrophobicity confirmed strengthened CSG/FG intermolecular interactions and gel network stability. Chemical force analysis revealed that hydrogen bonds and ionic bonds were dominant in maintaining the gel structure. Molecular dynamics simulations further confirmed that the compact three-dimensional network was driven primarily by hydrogen bonding and hydrophobic interactions. Overall, the CF composite gels stand out as versatile functional ingredients with substantial potential for diverse food applications.