Food and Fermentation Industries >

2023 , Vol. 49 >Issue 19: 175 - 182

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032896

Effects of glycosylation modification on emulsifying property and antioxidant activity of gelatin

  • LIU Jie ,
  • DENG Liling ,
  • ZENG Yunjun ,
  • SONG Guangming ,
  • ZHONG Geng
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Chongqing Medical and Pharmaceutical College, Science and Technology Department, Chongqing 401334, China)
    3(Chongqing Institute of Biotechnology Co.Ltd., Chongqing 401121, China)
    4(Chongqing Grain and Oil Quality Supervision and Inspection Station, Chongqing 400040, China)
    5(Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400716, China)

Received date: 2022-07-07

  Revised date: 2022-09-05

  Online published: 2023-11-01

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Abstract

To obtain glycated gelatin with excellent emulsifying and antioxidant activity, glycosylation of with maltodextrin and oligomeric mannose was performed at 65℃ and 79% relative humidity for 0,24,and 48 h. The grafting degree, color difference, Fourier transform infrared spectroscopy (FT-IR), SDS-PAGE, emulsifying properties (emulsifying activity, emulsifying stability, and emulsion particle size) and antioxidant activities (Fe3+ reducing capacity DPPH and ABTS radical) of glycosylated gelatin were determined. Results showed that the degree of glycation and browning of glycation gelatin increased with the extension of dry-heating time. Glycosylation would increase the molecular weight of the gelatin subunit, but also the decomposition of part of the subunit. The secondary structure of gelatin after glycosylation changed. Theα helix decreased and the β angle increased. Glycosylation-modified gelatin significantly increased the emulsion stability (P<0.05). After dry heating for 24 h, the emulsifying stability of oligomeric mannose-gelatin increased by 37.56%, and its average emulsion particle size was far less than the average particle size of raw gelatin emulsion. Glycation significantly enhanced the antioxidant activity of gelatin. Among the glycation products, maltodextrin-gelatin with drying heat for 48 h had the strongest antioxidant activity.

Key words： gelatin; glycosylation; antioxidant activity; emulsifying property

Cite this article

LIU Jie , DENG Liling , ZENG Yunjun , SONG Guangming , ZHONG Geng . Effects of glycosylation modification on emulsifying property and antioxidant activity of gelatin[J]. Food and Fermentation Industries, 2023 , 49(19) : 175 -182 . DOI: 10.13995/j.cnki.11-1802/ts.032896

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