4.7 Article

Glycosylation fish gelatin with gum Arabic: Functional and structural properties

Journal

LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 139, Issue -, Pages -

Publisher

ELSEVIER
DOI: 10.1016/j.lwt.2020.110634

Keywords

Glycosylation; Fish gelatin; Emulsifying properties; Rheological behaviors; Secondary structure

Funding

  1. National Natural Science Foundation of China [31901616]
  2. Natural Science Foundation of Ningbo [2019A610434, 202003N4126]
  3. Zhejiang Province public Welfare Technology Application Research Project [GN21C200031]

Ask authors/readers for more resources

The study found that glycosylation and non-glycosylation modifications alter the properties and structure of fish gelatin, reducing mechanical strength of gels but enhancing emulsifying properties and prolonging gel formation time. The modifications also change the secondary structure of gelatin.
The aim of this study was to investigate the effects of glycosylation and non-glycosylation with gum Arabic (GA) on the functional and structural properties of fish gelatin (FG). Results showed that both glycosylation and nonglycosylation modifications decreased values of light, gel strength, hardness, gumminess, and chewiness of gels, whilst significantly increased the emulsifying properties of gelatin solution. Rheological behaviors showed that modifications decreased gelation and melting points of gels by hindering the triple-helix formation during gelation process with little longer gelation time, especially for non-glycosylation modification gels. Though modifications could not change the flow characteristics of gelatin solution, its pseudoplastic behavior was enhanced. Moreover, the results of secondary structure analysis indicated that modifications changed structure of FG by decreasing alpha-helix and beta-sheet contents.

Authors

I am an author on this paper
Click your name to claim this paper and add it to your profile.

Reviews

Primary Rating

4.7
Not enough ratings

Secondary Ratings

Novelty
-
Significance
-
Scientific rigor
-
Rate this paper

Recommended

No Data Available
No Data Available