ArticleFoods (Basel, Switzerland)2023
Modified Structural and Functional Properties of Fish Gelatin by Glycosylation with Galacto-Oligosaccharides.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Ultrasonic and Glycation-Modified Soy Protein Isolate Delivery System Enhances the Antioxidant Activity ofFoods (Basel, Switzerland) · 2026Article
- Combination of GC-IMS and Nano-LC/HRMS Reveals the Mechanism of Superheated Steam Glycosylation Modification in Improving Oyster Peptide Flavor.Foods (Basel, Switzerland) · 2026Article
- Mechanism of Non-Small Cell Lung Cancer-Derived Extracellular Vesicle miRNA hsa-let-7b-5p Targeting AP1S1 to Regulate M2 Macrophage Polarization.International journal of genomics · 2026Article
- Acid-mediated extraction of gelatine from chicken by-products: impact on yield, molecular characteristics, and structural-thermal properties.Frontiers in chemistry · 2026Article
- Structural and techno-functional characteristics of protein from the by-product of virgin coconut oil produced by centrifugation using coconut milk.Food chemistry: X · 2025Article
- Marine Resources Gels as Main Ingredient for Wound Healing Biomaterials: Obtaining and Characterization.Gels (Basel, Switzerland) · 2024Article
- Underused Marine Resources: Sudden Properties of Cod Skin Gelatin Gel.Gels (Basel, Switzerland) · 2023Article
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Authors and funding
8 authors.
Funding
Abstract
This study aimed to investigate the effects of galacto-oligogalactose (GOS) glycosylation on the structural and functional properties of fish gelatin (FG). Results showed that with the increase of glycosylation time, grafting degree and browning increased, and new protein bands with increased molecular weight were observed by SDS-PAGE. Structural analysis showed that glycosylation reduced intrinsic fluorescence intensity and increased surface hydrophobicity of FG. FTIR analysis showed α-helix content decreased while random coil content increased in glycosylated FG. Emulsion activity index and emulsion stability index along with foam activity and foam stability were significantly elevated in GOS-4 and GOS-8, but FG glycosylated longer than 12 h exhibited less pronounced improvement. Glycosylated FG showed lower gel strength than control. The results indicate that moderate glycosylation could be applied to improve interfacial properties of FG.
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Registered trials
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