Effects of Maillard reaction of different monosaccharide-modified on some functional properties of fish gelatin.
Food Res Int
; 182: 114176, 2024 Apr.
Article
in En
| MEDLINE
| ID: mdl-38519189
ABSTRACT
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 ß-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.
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Gelatin
/
Monosaccharides
Limits:
Animals
Language:
En
Journal:
Food Res Int
Year:
2024
Document type:
Article
Affiliation country:
China