明胶
美拉德反应
化学
糖基化
三螺旋
流变学
化学工程
粘度
食品科学
生物物理学
材料科学
生物化学
立体化学
复合材料
生物
工程类
作者
Wenwen Guo,Keying Ding,Kaiyuan Su,Wanyi Sun,Shengnan Zhan,Qiaoming Lou,Tao Huang
出处
期刊:Gels
[MDPI AG]
日期:2023-02-01
卷期号:9 (2): 119-119
被引量:3
摘要
The effects of ultrasound-assisted glycosylation (UG) with glucose (GLU) on the emulsifying properties, foaming properties, gelling properties, and structural properties of fish gelatin (FG) were investigated. It was shown that UG with high power and a long duration facilitated the Maillard reaction through the reduction of the free amino acid contents. UG significantly improved the emulsifying ability index and foaming capacity of FG whilst decreasing the gel strength. Rheological analysis showed that UG modification prolonged the gelling time by hindering the triple-helix formation and decreasing the apparent viscosity of the gelatin solution. Structural analysis showed that UG treatment changed the secondary structure of the gelatin molecule by the formation of Millard reaction products (MRPs). Moreover, the UG treatment generally decreased the bound water contents of the gelatin gels with an increase in free water.
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