Effects of γ-polyglutamic acid on the gelling properties and non-covalent interactions of fish gelatin |
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Authors: | Zi-Zi Hu Xiao-Mei Sha Yun-Hua Ye Wan-Rong Xiao Zong-Cai Tu |
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Affiliation: | 1. National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, China;2. National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, China
Engineering Research Center for Freshwater Fish High-value Utilization of Jiangxi, Jiangxi Normal University, Nanchang, China |
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Abstract: | The effects of γ-polyglutamic aid (γ-PGA) on the gelling properties and non-covalent interactions of fish gelatin were investigated. The gel strength and melting temperature of fish gelatin gradually increased, with increasing γ-PGA concentration, although there was no significant change when the γ-PGA concentration was greater than 0.04%. As the concentration of γ-PGA increased, the electrostatic interaction of fish gelatin increased and the hydrophobic interaction between gelatin molecules decreased. The fish gelatin system was comprised of γ-PGA concentrations of 0.04 and 0.06% showing a strong hydrogen bond. When the γ-PGA concentration increased from 0 to 0.04%, more phenolic hydroxyl groups in the tyrosine residue tended to form hydrogen bonds with the protein. However, an additional increase in γ-PGA concentration to 0.1% led to enhanced hydrogen bonding with water molecules. The results of this study showed that hydrogen bonds played an important role in improving the gelling properties of gelatin by γ-PGA. |
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Keywords: | fish gelatin gelling properties non-covalent interactions rheological behavior γ-polyglutamic acid |
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