Modified Structural and Functional Properties of Fish Gelatin by Glycosylation with Galacto-Oligosaccharides

This study aimed to investigate the effects of galacto-oligogalactose (GOS) glycosylation on the structural and functional properties of fish gelatin (FG). Results showed that with the increase of glycosylation time, grafting degree and browning increased, and new protein bands with increased molecular weight were observed by SDS-PAGE. Structural analysis showed that glycosylation reduced intrinsic fluorescence intensity and increased surface hydrophobicity of FG. FTIR analysis showed & alpha;-helix content decreased while random coil content increased in glycosylated FG. Emulsion activity index and emulsion stability index along with foam activity and foam stability were significantly elevated in GOS-4 and GOS-8, but FG glycosylated longer than 12 h exhibited less pronounced improvement. Glycosylated FG showed lower gel strength than control. The results indicate that moderate glycosylation could be applied to improve interfacial properties of FG.

Automated summary

This study investigated the impact of galacto-oligogalactose (GOS) glycosylation on the structure and functionality of fish gelatin (FG). The results showed that increasing glycosylation time led to increased grafting degree and browning, as well as the appearance of new protein bands with higher molecular weight. Structural analysis revealed that glycosylation reduced the intrinsic fluorescence intensity and increased the surface hydrophobicity of FG. The emulsion and foam properties of FG were significantly improved by GOS-4 and GOS-8, but longer glycosylation times had less pronounced effects. Glycosylated FG exhibited lower gel strength compared to the control. These findings suggest that moderate glycosylation can enhance the interfacial properties of FG.