Gelatin-polysaccharide interactions have garnered significant attention in recent years due to their profound effects on the properties (rheology and structure) of various food products. This study investigates the interaction between Lycium barbarum polysaccharide (LBP) and gelatin, focusing on the impact of different concentrations LBP (0–2.0%, w/v) on gelation behavior, water mobility, and gelatin structure. The results show that the addition of LBP initially increases and then decreases the gel strength and hardness of the gelatin. Incorporating LBP into gelatin leads to decreased brightness, gelling temperature (T_g), gelation rate (k_gel), immobile water content, and residue, while increasing the redness, yellowness, bound and free water content, and thermal stability. Fourier transform infrared spectroscopy (FTIR), x-ray diffractometer (XRD), cryogenic scanning electron microscopy (Cryo-SEM), and atomic force microscopy (AFM) analyses provide evidence for the existence of hydrogen bonds, electrostatic interactions, and ionic bond interactions between LBP and gelatin, in addition to covalent bonds formed through the Maillard reaction. Moreover, LBP induces changes in the structure of gelatin, including alterations in secondary structure, crystalline structure, and microstructure. AFM observations further indicate that LBP promotes the formation of gelatin aggregates. These findings present promising avenues for the application of LBP-gelatin composite gels as novel materials in the food industries.

近年来，明胶-多糖相互作用因其对各种食品的特性（流变性和结构）产生深远影响而受到广泛关注。本研究研究了枸杞多糖（LBP）与明胶之间的相互作用，重点研究了不同浓度的LBP（0-2.0%，w/v）对凝胶行为、水流动性和明胶结构的影响。结果表明，LBP的添加使明胶的凝胶强度和硬度先增加后降低。将LBP掺入明胶中会导致亮度、胶凝温度(T _g )、胶凝速率(k _gel )、固定水含量和残留物降低，同时增加红度、黄度、结合水和游离水含量以及热稳定性。傅里叶变换红外光谱 (FTIR)、X 射线衍射仪 (XRD)、低温扫描电子显微镜 (Cryo-SEM) 和原子力显微镜 (AFM) 分析为氢键、静电相互作用和离子键相互作用的存在提供了证据除了通过美拉德反应形成的共价键之外，LBP 和明胶之间还存在共价键。此外，枸杞多糖还会引起明胶结构的变化，包括二级结构、晶体结构和微观结构的改变。AFM 观察进一步表明 LBP 促进明胶聚集体的形成。这些发现为 LBP-明胶复合凝胶作为新型材料在食品工业中的应用提供了有前景的途径。