State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
Food Res Int. 2024 Apr;182:114176. doi: 10.1016/j.foodres.2024.114176. Epub 2024 Mar 1.
In this work, the effects of Maillard reaction of different monosaccharide-modified fish gelatin were studied. The changes of gel properties, rheology and structure of fish gelatin before and after modification were compared and analyzed, and oil-in-woter emulsions were prepared. The results showed that the five-carbon monosaccharide had stronger modification ability than the six-carbon monosaccharide, which was mainly due to the different steric hindrance of the amino acids in the nuclear layer and the outer layer to the glycosylation reaction. With the progress of the Maillard reaction, the color of fish gelatin gradually became darker. The attachment of sugar chains inhibited the gelation process of fish gelatin, decreased the gelation rate, changed the secondary structure, increased the content of β-turn or α-helix, increased the degree of fluorescence quenching, and enhanced the emulsifying properties and emulsion stability. This study provides useful information for the preparation of different types of monosaccharide-modified proteins and emulsions.
本工作研究了不同单糖修饰鱼明胶的美拉德反应的影响。比较和分析了修饰前后鱼明胶的凝胶性质、流变学和结构的变化，并制备了油包水乳状液。结果表明，五碳单糖的修饰能力强于六碳单糖，主要是由于核层和外层氨基酸对糖基化反应的空间位阻不同。随着美拉德反应的进行，鱼明胶的颜色逐渐加深。糖链的附着抑制了鱼明胶的凝胶化过程，降低了凝胶化速率，改变了二级结构，增加了β-转角或α-螺旋的含量，增加了荧光猝灭程度，增强了乳化性能和乳液稳定性。本研究为不同类型的单糖修饰蛋白和乳液的制备提供了有用信息。
