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

Wenwen Guo; Keying Ding; Kaiyuan Su; Wanyi Sun; Shengnan Zhan; Qiaoming Lou; Tao Huang

doi:10.3390/gels9020119

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

Gels. 2023 Feb 1;9(2):119. doi: 10.3390/gels9020119.

Authors

Wenwen Guo¹, Keying Ding¹, Kaiyuan Su¹, Wanyi Sun¹, Shengnan Zhan^{1

2

3}, Qiaoming Lou^{1

2

3}, Tao Huang^{1

2

3}

Affiliations

¹ College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, China.
² Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315800, China.
³ Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo 315800, China.

Abstract

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.

Keywords: fish gelatin; functional and structural properties; ultrasound-assisted glycosylation.

Grants and funding

This work was supported by the Zhejiang Province Public Welfare Technology Application Research Project (LGN21C200008), the Natural Science Foundation of Ningbo (202003N4126), and the Scientific Research Innovation of Ningbo University (2022SRIP3614).