Effects of γ-polyglutamic acid on the gelling properties and non-covalent interactions of fish gelatin.
fish gelatin
gelling properties
non-covalent interactions
rheological behavior
γ-polyglutamic acid
Journal
Journal of texture studies
ISSN: 1745-4603
Titre abrégé: J Texture Stud
Pays: England
ID NLM: 0252052
Informations de publication
Date de publication:
06 2020
06 2020
Historique:
received:
09
09
2019
revised:
19
10
2019
accepted:
01
11
2019
pubmed:
13
11
2019
medline:
8
9
2021
entrez:
13
11
2019
Statut:
ppublish
Résumé
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.
Substances chimiques
Colloids
0
Gels
0
poly(gamma-glutamic acid)
0
Polyglutamic Acid
25513-46-6
Gelatin
9000-70-8
Types de publication
Journal Article
Research Support, Non-U.S. Gov't
Langues
eng
Sous-ensembles de citation
IM
Pagination
511-520Informations de copyright
© 2019 Wiley Periodicals, Inc.
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