Modified fish gelatin based on low-ester pectin and calcium and preparation method of modified fish gelatin

The present invention provides modified fish gelatin based on low-ester pectin and calcium and a preparation method of the modified fish gelatin. The modified fish gelatin comprises the following components: 6.67% w/w of fish gelatin, 0.8% w/w of low-ester pectin, 2 mM of calcium chloride and the balance deionized water. The low-ester pectin and calcium ions are used to improve gelling propertiesof the fish gelatin. The low-ester pectin, as a plant cell wall polysaccharide, is not absorbed by human body and can reach the intestine to promote reproduction of probiotics in the intestine. Addition of the calcium can also achieve a purpose of calcium supplementation and enriches nutrients of the fish gelatin. The low-ester pectin and calcium are used to improve thermal stability of the fish gelatin. An effect of different concentrations of the calcium chloride on the system is tested. A gelatin-melting temperature increases from 26 DEG C of an initial pure fish gelatin to 43 DEG C of themodified fish gelatin (cal