Effect of rosemary acid on properties of gelatin gel

  • ZHANG Xiao-jie ,
  • MA Liang ,
  • MA Ming-si ,
  • ZHENG Hong ,
  • SUN Yi ,
  • ZHANG Yu-hao
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  • (College of Food Science, Southwest University, Chongqing 400715, China)

Online published: 2019-01-22

Abstract

Rosemary (RosA) was added into rabbit skin gelatin, the effect of RosA on properties of gelatin gel was studied by using fluorescence spectroscopy, gel strength, rheology, polyacrylamide gel electrophoresis, circular dichroism spectroscopy. RosA could quench the fluorescence of gelatin, and it was a static quenching process with the formation of complex substance. The gel strength, storage modulus and loss modulus of gelatin were improved by RosA addition, but it did not substantially alter the thermal transition points of gelatin. Gel electrophoresis showed that the interaction between RosA and gelatin were mainly non-covalent bonds such as hydrogen bonds. Circular dichroism showed that the addition of RosA resulted in partial peptide chain unfolding with decreasing in α-helix and increasing in β-sheet.

Cite this article

ZHANG Xiao-jie , MA Liang , MA Ming-si , ZHENG Hong , SUN Yi , ZHANG Yu-hao . Effect of rosemary acid on properties of gelatin gel[J]. Food and Fermentation Industries, 2018 , 44(12) : 80 -85 . DOI: 10.13995/j.cnki.11-1802/ts.016371

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