Glycosylation fish gelatin with gum Arabic: Functional and structural properties

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.

Automated summary

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.