National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang 330022, China; Engineering Research Center for Freshwater Fish High-value Utilization of Jiangxi, Jiangxi Normal University, Nanchang 330022, China.
National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang 330022, China; Engineering Research Center for Freshwater Fish High-value Utilization of Jiangxi, Jiangxi Normal University, Nanchang 330022, China.
Food Chem. 2021 Jun 30;348:129093. doi: 10.1016/j.foodchem.2021.129093. Epub 2021 Jan 19.
Fish gelatin (FG) has been extensively studied as a potential substitute for mammal gelatin. However, FG often requires different modification methods to change its physical and chemical properties due to its low gelling properties. Here, γ-polyglutamic acid (γ-PGA) and microbial transglutaminase (MTGase) were combined to modify FG to improve its gelling properties. The γ-PGA at 0.04% (w/v) and MTGase of different concentrations (0.02-0.08%, w/v) were used to modify FG, and the effects of complex modification on the gelling properties and structure of FG were studied. When the MTGase content was 0.08% (w/v), FG had the best gelling properties. In addition, the complex modification of MTGase and γ-PGA hindered the formation of the triple helix during the FG gel process. This reduced the gel rate, but significantly increased its viscosity. A schematic model was also proposed to illustrate the complex modifications of FG by MTGase and γ-PGA.
鱼明胶（FG）已被广泛研究作为哺乳动物明胶的潜在替代品。然而，由于其低凝胶性能，FG 通常需要不同的改性方法来改变其物理和化学性质。在这里，γ-聚谷氨酸（γ-PGA）和微生物转谷氨酰胺酶（MTGase）被结合起来修饰 FG，以提高其凝胶性能。使用 0.04%（w/v）的 γ-PGA 和不同浓度（0.02-0.08%，w/v）的 MTGase 来修饰 FG，并研究了复合修饰对 FG 的凝胶性能和结构的影响。当 MTGase 含量为 0.08%（w/v）时，FG 的凝胶性能最佳。此外，MTGase 和 γ-PGA 的复合修饰阻碍了 FG 凝胶过程中三螺旋的形成。这降低了凝胶速率，但显著增加了其粘度。还提出了一个示意图模型来阐明 MTGase 和 γ-PGA 对 FG 的复合修饰。
