Phosphorylation modification on functional and structural properties of fish gelatin: The effects of phosphate contents.

Shijie Cen, Lingyue Zhang, Liwei Liu, Qiaoming Lou, Chengcheng Wang, Tao Huang

Food chemistry 2022 Jun 30

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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. Copyright © 2022 Elsevier Ltd. All rights reserved.

Citation

Shijie Cen, Lingyue Zhang, Liwei Liu, Qiaoming Lou, Chengcheng Wang, Tao Huang. Phosphorylation modification on functional and structural properties of fish gelatin: The effects of phosphate contents. Food chemistry. 2022 Jun 30;380:132209