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

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.

Automated summary

The effects of ultrasound-assisted glycosylation (UG) with glucose (GLU) on the emulsifying, foaming, gelling, and structural properties of fish gelatin (FG) were investigated. UG facilitated the Maillard reaction by reducing the free amino acid contents. UG improved the emulsifying ability and foaming capacity of FG, while decreasing the gel strength. Rheological analysis showed that UG modification prolonged the gelling time and decreased the apparent viscosity of the gelatin solution. Structural analysis revealed changes in the secondary structure of the gelatin molecule due to the formation of Maillard reaction products (MRPs) through UG treatment. Moreover, UG treatment led to a decrease in bound water contents and an increase in free water in the gelatin gels.