Details

Autor(en) / Beteiligte

• Geng, Hulin
• Sun, Wanyi
• Zhan, Shengnan
• Jia, Ru
• Lou, Qiaoming
• Huang, Tao

Titel

Glycosylation with different saccharides on the gelling, rheological and structural properties of fish gelatin

Ist Teil von

• Food hydrocolloids, 2024-05, Vol.150, p.109699, Article 109699

Ort / Verlag

Elsevier Ltd

Erscheinungsjahr

2024

Quelle

Alma/SFX Local Collection

Beschreibungen/Notizen

• In this study, the influence of glycosylation with κ-Carrageenan (κC), high methoxyl pectin (HMP), d-Galactose (Gal) on the gelling, rheological properties and mechanisms of fish gelatin (FG) were comparatively investigated. Results showed that κC was easiest to glycosylated with FG in comparison to HMP and Gal, also had the most significant improvement on the gelling properties and viscosity of FG. HMP was most difficult to glycosylated FG, but still had an excellent enhancement on viscosity. The results of intrinsic fluorescence, FTIR, X-Ray and SEM indicated that proper glycosylation changed the conformation structure and improved the contents of hydrogen bonds and α-helix, stabilizing the gels network. LC-MS/MS results showed that the main glycosylation sites were lysine and arginine amino groups, which was regarded as N-terminal glycosylation. In conclusion, proper N- glycosylation could significantly improve the gelling and rheological properties of FG. This study may provide a new guideline for modification FG to expand its application. [Display omitted] •Glycosylated FG with mono-and polysaccharides were comparatively investigated.•Proper glycosylation improved the gelling and rheological properties of FG.•Glycosylation promoted FG to form covalent and hydrogen bonds.•The main glycosylation sites were lysine and arginine amino groups, which was belong to N-glycosylation.