Microstructure determined the gel properties of gelatin/dextran more than the macrophase separation

Hydrogels are important in foods. Although the hydrogel microstructure has been commonly reported, the effect of the microstructure before and after gelation on gel properties was rarely investigated. This work aims to explore the effects of micro- and macro-phase separation of type-A gelatin-dextran (GE A /DE) aqueous solutions on the rheological, texture, and hydration properties of GE A /DE hydrogels. Three types of phase separation microstructures at both pH 5.0 and 7.0, e.g., DE-in-GE A emulsion, bicontinuous microstructure, and GE A -in-DE emulsion, were designed by adding different DE concentrations. GE A /DE mixtures showed macro-stability at pH 5.0, but macroscopic phase separation at pH 7.0, in which the phase separation time increased with the increasing DE concentration. During cooling-gelation, microstructures of mixtures were almost unchanged at pH 5.0, but significantly changed at pH 7.0. Interestingly, the microstructure determined the gel properties of phase-separated gels more than the macrophase separation. Microstructures of continuous phase with the gelling ability, e.g., DE-in-GE A and bicontinuous phase, hardly changed the moduli ( G′ and G″ ) and hardness of GE A /DE mixed gels, while the microstructure of GE A -in-DE without the gelling ability for continuous phase greatly reduced the moduli and hardness. This might be due to the different GE A volume fractions in GE A /DE mixed gels with different microstructures, and the mixed gel strength decreased with decreasing GE A volume fractions. Water holding capacity and swelling ratio of GE A /DE mixed gels reduced with the increasing DE concentration. This work provides some new information on how microstructure and macro-stability affect the physical properties of mixed gels. Effect of microstructure of GE A /DE before and after gelation on G′ and G″ at pH 5.0 and 7.0. • Three microstructures were designed based on gelatin/dextran phase separation. • Microstructures of macro-stable gelatin/dextran at pH 5.0 unchanged after gelation. • Microstructure determined gel properties more than the macrophase separation. • GE A volume fraction in the mixed gel might explain the effect of microstructures. • The gel strength of gelatin/dextran decreased with decreasing GE A volume fraction.