Modified Structural and Functional Properties of Fish Gelatin by Glycosylation with Galacto-Oligosaccharides

Abstract

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.

Underused Marine Resources: Sudden Properties of Cod Skin Gelatin Gel

“…This leads to deterioration in the gelling ability of fish gelatin, a decrease in gelation and melting temperatures, a decrease in gel strength [23][24][25], and increased consumption of gelatin as a food component for hydrogel formation. Many studies have been devoted to finding ways to eliminate these serious disadvantages by treating fish gelatin with various physical, enzymatic, and natural cross-linking agents [26][27][28][29][30][31]; irradiation in various frequency ranges [32,33]; high pressure [34]; enzymatic modification [35][36][37]; and additions of mono-and disaccharides [38,39]. However, the most effective and common way to improve gelling ability and rheological characteristics are the modification of fish gelatin with natural polysaccharides [40][41][42][43].…”