Wang Yong, Wu Caiyun, Jia Hui, Mráz Jan, Zhao Ran, Li Shengjie, Dong Xiuping, Pan Jinfeng
State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center for Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Institute of Aquaculture and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Faculty of Fisheries and Protection of Waters, University of South Bohemia in České Budějovice, 370 05 České Budějovice, Czech Republic.
Foods. 2023 Jul 26;12(15):2828. doi: 10.3390/foods12152828.
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 α-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.
本研究旨在探讨低聚半乳糖（GOS）糖基化对鱼明胶（FG）结构和功能特性的影响。结果表明，随着糖基化时间的增加，接枝度和褐变增加，通过SDS-PAGE观察到分子量增加的新蛋白条带。结构分析表明，糖基化降低了FG的内在荧光强度并增加了其表面疏水性。FTIR分析表明，糖基化FG中α-螺旋含量降低而无规卷曲含量增加。GOS-4和GOS-8中的乳化活性指数和乳化稳定性指数以及泡沫活性和泡沫稳定性均显著提高，但糖基化时间超过12小时的FG表现出的改善不太明显。糖基化FG的凝胶强度低于对照。结果表明，适度的糖基化可用于改善FG的界面性质。
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