National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, China.
Engineering Research Center for Freshwater Fish High-value Utilization of Jiangxi, Jiangxi Normal University, Nanchang, China.
J Texture Stud. 2020 Jun;51(3):511-520. doi: 10.1111/jtxs.12495. Epub 2019 Dec 4.
The effects of γ-polyglutamic aid (γ-PGA) on the gelling properties and non-covalent interactions of fish gelatin were investigated. The gel strength and melting temperature of fish gelatin gradually increased, with increasing γ-PGA concentration, although there was no significant change when the γ-PGA concentration was greater than 0.04%. As the concentration of γ-PGA increased, the electrostatic interaction of fish gelatin increased and the hydrophobic interaction between gelatin molecules decreased. The fish gelatin system was comprised of γ-PGA concentrations of 0.04 and 0.06% showing a strong hydrogen bond. When the γ-PGA concentration increased from 0 to 0.04%, more phenolic hydroxyl groups in the tyrosine residue tended to form hydrogen bonds with the protein. However, an additional increase in γ-PGA concentration to 0.1% led to enhanced hydrogen bonding with water molecules. The results of this study showed that hydrogen bonds played an important role in improving the gelling properties of gelatin by γ-PGA.
研究了γ-聚谷氨酸（γ-PGA）对鱼明胶胶凝性质和非共价相互作用的影响。随着 γ-PGA 浓度的增加，鱼明胶的凝胶强度和熔点逐渐增加，尽管当 γ-PGA 浓度大于 0.04%时没有明显变化。随着 γ-PGA 浓度的增加，鱼明胶的静电相互作用增加，明胶分子之间的疏水相互作用减少。当 γ-PGA 浓度为 0.04%和 0.06%时，鱼明胶体系显示出较强的氢键。当 γ-PGA 浓度从 0 增加到 0.04%时，酪氨酸残基中的更多酚羟基基团倾向于与蛋白质形成氢键。然而，当 γ-PGA 浓度进一步增加到 0.1%时，与水分子的氢键增强。本研究结果表明，氢键在改善鱼明胶的胶凝性质方面发挥了重要作用。
