Guo Wenwen, Ding Keying, Su Kaiyuan, Sun Wanyi, Zhan Shengnan, Lou Qiaoming, Huang Tao
College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, China.
Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315800, China.
Gels. 2023 Feb 1;9(2):119. doi: 10.3390/gels9020119.
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.
研究了葡萄糖（GLU）超声辅助糖基化（UG）对鱼明胶（FG）乳化性能、发泡性能、凝胶性能和结构性能的影响。结果表明，高功率和长时间的UG通过降低游离氨基酸含量促进了美拉德反应。UG显著提高了FG的乳化能力指数和发泡能力，同时降低了凝胶强度。流变学分析表明，UG改性通过阻碍三螺旋形成和降低明胶溶液的表观粘度延长了凝胶化时间。结构分析表明，UG处理通过形成美拉德反应产物（MRPs）改变了明胶分子的二级结构。此外，UG处理通常会降低明胶凝胶的结合水含量，同时增加自由水含量。
