Effects of glycation modifications of different glycosylating agents on the molecular structure and gel properties of sheep's hoof gelatin

In this study, we utilized sheep's hoof gelatin as a raw material to modify gelatin by non-enzymatic glycation reactions using five different monosaccharides (D-glucose, D-sorbose, D-fructose, D-ribose, and D-erythrose) and five different polysaccharides (pectin, inulin, carrageenan, xanthan gum, and konjac glucomannan) and comparatively analyzed the properties (rheological properties, textural properties, and thermal stability) of differently glycosylated sheep's hoof gelatin to determine the mechanism of different glycosylating agents on the molecular properties and gel performance of sheep's hoof gelatin. The results showed that the reactivity (DG value) and phase transition temperature (Td value) of gelatin modified with monosaccharide glycosylates were notably higher (p < 0.05) compared to those modified with polysaccharides, resulting in a micro-network structure with finer pore size. Conversely, polysaccharide glycosylation significantly enhanced the mechanical properties and rheological characteristics of gelatin (p < 0.05). The formation of a mosaic network structure in the polysaccharide-glycosylated gelatin group played a pivotal role in enhancing gel properties. Notably, the gel strength (584.62 ± 6.34 g), viscosity (η-value), and gel melting temperature (37.85 ± 0.20 °C) of the polysaccharide S-PEC were significantly higher than the other treatment groups (p < 0.05). This research not only provides a new perspective for modifying gelatin derived from sheep's hooves but also offers an important theoretical basis for the exploration and application of gelatin materials in the food industry.