磷酸化
明胶
流变学
化学
无规线圈
磷酸盐
傅里叶变换红外光谱
焦磷酸盐
生物物理学
材料科学
圆二色性
有机化学
生物化学
化学工程
复合材料
酶
工程类
生物
作者
Shijie Cen,Lingyue Zhang,Liwei Liu,Qiaoming Lou,Chengcheng Wang,Tao Huang
出处
期刊:Food Chemistry
[Elsevier]
日期:2022-06-01
卷期号:380: 132209-132209
被引量:23
标识
DOI:10.1016/j.foodchem.2022.132209
摘要
The gel, rheological and structural properties of fish gelatin (FG) were investigated through phosphorylation with different ratios of sodium pyrophosphate (TSPP) (FG:TSPP = 40:0, 40:1, 40:2, 40:4, and 40:6). It showed that phosphorylation modification significantly increased gel strength, textural properties, emulsification, and emulsification stability of FG. The surface hydrophobicity and intrinsic fluorescence of phosphorylated FG were also significantly increased. Rheological results revealed that the apparent viscosity, melt/gel points, and gel strength of FG were increased by phosphorylation with TSPP, but shortened the gelation time. Low field nuclear magnetic resonance (LF-NMR) showed that phosphorylation reduced mobility of water in FG. FTIR results indicated that phosphorylation increased the β-sheet/β-turn contents but reduced the random coil contents. This study might provide a new guideline for the exploration of TSPP phosphorylation increased the functional properties of FG.
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