Abstract
In this study, the influence of glycosylation with κ-Carrageenan (κC), high methoxyl pectin (HMP), d-Galactose (Gal) on the gelling, rheological properties and mechanisms of fish gelatin (FG) were comparatively investigated. Results showed that κC was easiest to glycosylated with FG in comparison to HMP and Gal, also had the most significant improvement on the gelling properties and viscosity of FG. HMP was most difficult to glycosylated FG, but still had an excellent enhancement on viscosity. The results of intrinsic fluorescence, FTIR, X-Ray and SEM indicated that proper glycosylation changed the conformation structure and improved the contents of hydrogen bonds and α-helix, stabilizing the gels network. LC-MS/MS results showed that the main glycosylation sites were lysine and arginine amino groups, which was regarded as N-terminal glycosylation. In conclusion, proper N- glycosylation could significantly improve the gelling and rheological properties of FG. This study may provide a new guideline for modification FG to expand its application.
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