Ultrasonic-Assisted Glycosylation with Glucose on the Functional and Structural Properties of Fish Gelatin

Abstract

The effects of ultrasound-assisted glycosylation (UG) with glucose (GLU) on the emulsifying properties, foaming properties, gelling properties, and structural properties of fish gelatin (FG) were investigated. It was shown that UG with high power and a long duration facilitated the Maillard reaction through the reduction of the free amino acid contents. UG significantly improved the emulsifying ability index and foaming capacity of FG whilst decreasing the gel strength. Rheological analysis showed that UG modification prolonged the gelling time by hindering the triple-helix formation and decreasing the apparent viscosity of the gelatin solution. Structural analysis showed that UG treatment changed the secondary structure of the gelatin molecule by the formation of Millard reaction products (MRPs). Moreover, the UG treatment generally decreased the bound water contents of the gelatin gels with an increase in free water.

Complex Modification Orders Alleviate the Gelling Weakening Behavior of High Microbial Transglutaminase (MTGase)-Catalyzed Fish Gelatin: Gelling and Structural Analysis

“…Tyrosine and phenylalanine in gelatin are the main fluorescent substances, and fluorescence analysis can reflect the minor changes in the tertiary structure of protein [ 26 , 27 ]. According to Figure 2 , the peak of FG-TG at 303 nm is higher than that of the original FG, and the fluorescence intensity significantly increases.…”

Modified Structural and Functional Properties of Fish Gelatin by Glycosylation with Galacto-Oligosaccharides

“…Glycosylation is an effective chemical method for protein modification, which mainly involves the covalent binding of ε-amino groups in protein molecules with carbonyl groups in reducing sugars to generate protein-polysaccharide adducts, thus changing the functional properties (emulsifying, foaming) of proteins [16]. Studies have shown that glycosylation can alter the functional properties of FG, especially for improving interfacial properties [9,17,18].…”