Foods · 2023 · 21 citations · 39 references
Life SciencesFood ScienceMaterials ScienceCarbohydrate BiochemistryCarbohydrate ChemistryFood ChemistryFood GelsGelsGlycan AnalysisGlycan StructureGlycan-protein InteractionsProtein GlycosylationEmulsion StabilityFoam StabilityGel StrengthHydrophobicityInterfacial PropertiesIntrinsic FluorescenceRandom Coil AnalysisSurface Hydrophobicity Modification
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.
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Janina A. Krumbeck, Heather Rasmussen, Robert W. Hutkins et al. · Microbiome · 2018 · 336 citations · Full text