Journal
FOOD CHEMISTRY
Volume 380, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2022.132209
Keywords
Fish gelatin; Phosphorylation; Rheological properties; Structural properties
Funding
- National Natural Science Foundation of China [31901616, 31760440]
- Zhejiang Province Public Welfare Technology Application Research Project [LGN21C200008]
- Natural Science Foundation of Ningbo [202003N4126]
- General Research Projects of Graduate Students of Zhejiang Provincial Department of Education [Y202045538]
- Research and Innovation Project of Ningbo University [2020SRIP3618]
- Undergraduate's Young Talent Plan of Zhejiang Province [2020R405054, 2021R405055]
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The gel, rheological and structural properties of fish gelatin (FG) were significantly improved through phosphorylation modification. Phosphorylation increased the gel strength, textural properties, emulsification, and emulsification stability of FG, as well as the surface hydrophobicity and intrinsic fluorescence. Phosphorylation with TSPP increased the apparent viscosity, melt/gel points, and gel strength of FG, while shortened the gelation time. Furthermore, it reduced the mobility of water in FG and altered its structural characteristics.
The gel, rheological and structural properties of fish gelatin (FG) were investigated through phosphorylation with different ratios of sodium pyrophosphate (TSPP) (FG:TSPP = 40:0, 40:1, 40:2, 40:4, and 40:6). It showed that phosphorylation modification significantly increased gel strength, textural properties, emulsification, and emulsification stability of FG. The surface hydrophobicity and intrinsic fluorescence of phosphorylated FG were also significantly increased. Rheological results revealed that the apparent viscosity, melt/gel points, and gel strength of FG were increased by phosphorylation with TSPP, but shortened the gelation time. Low field nuclear magnetic resonance (LF-NMR) showed that phosphorylation reduced mobility of water in FG. FTIR results indicated that phosphorylation increased the beta-sheet/beta-turn contents but reduced the random coil contents. This study might provide a new guideline for the exploration of TSPP phosphorylation increased the functional properties of FG.
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