Xing Naiwen, Tang Shikang, Wang Xuejiao, Guo Chaofan, Hu Xiaosong, Yi Junjie
Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.
International Green Food Processing Research and Development Center of Kunming City, Kunming 650500, China.
Foods. 2024 Nov 28;13(23):3847. doi: 10.3390/foods13233847.
Emulsions are widely utilized in food systems but often face stability challenges due to environmental stresses, such as pH, ionic strength, and temperature fluctuations. Fish skin gelatin (FSG), a promising natural emulsifier, suffers from limited functional properties, restricting its broader application. This study explored the enhancement of emulsion stability in Litsea cubeba essential oil systems through the glycosylation of fish skin gelatin (FSG) with dextran via the dry Maillard reaction. Among dextrans of varying molecular weights (10 kDa, 100 kDa, 200 kDa, and 500 kDa), the 200 kDa dextran exhibited the best emulsification performance, achieving a remarkable 160.49% increase in stability index. The degree of grafting (DG) increased with molecular weight, peaking at 34.77% for the 500 kDa dextran, followed by 23.70% for the 200 kDa variant. The particle size of the FSG-Dex 200 kDa conjugate emulsion was reduced to 639.1 nm, compared to 1009-1146 nm for the unmodified FSG, while hydrophobicity improved by 100.56%. The zeta potential values approached 30 mV, indicating enhanced stability. Furthermore, glycosylation significantly improved antioxidant activity, as evidenced by increased radical scavenging capacity in both DPPH and ABTS assays. These findings underscore the potential of glycosylated FSG as a natural emulsifier in food applications.
乳液在食品体系中广泛应用，但由于环境压力，如pH值、离子强度和温度波动，常常面临稳定性挑战。鱼皮明胶（FSG）作为一种有前景的天然乳化剂，其功能特性有限，限制了其更广泛的应用。本研究通过干美拉德反应使鱼皮明胶（FSG）与葡聚糖进行糖基化反应，探索了提高山苍子精油体系中乳液稳定性的方法。在不同分子量（10 kDa、100 kDa、200 kDa和500 kDa）的葡聚糖中，200 kDa的葡聚糖表现出最佳的乳化性能，稳定性指数显著提高了160.49%。接枝度（DG）随分子量增加而增加，500 kDa葡聚糖的接枝度峰值为34.77%，其次是200 kDa变体的23.70%。FSG-Dex 200 kDa共轭乳液的粒径降至639.1 nm，而未改性的FSG粒径为1009 - 1146 nm，同时疏水性提高了100.56%。zeta电位值接近30 mV，表明稳定性增强。此外，糖基化显著提高了抗氧化活性，DPPH和ABTS测定中的自由基清除能力增加证明了这一点。这些发现强调了糖基化FSG作为食品应用中天然乳化剂的潜力。
