Ultrasound-assisted phosphorylation on the functional and structural properties of fish gelatin

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-03-20 DOI:10.1016/j.foodhyd.2025.111364

Qingfang Ying , Bin Hu , Yijia Li , Liangying Xu , Wenge Yang , Shengnan Zhan , Changrong Ou , Tao Huang

引用次数: 0

Abstract

This study investigates the variations in ultrasound power and temperature of ultrasound-assisted phosphorylation (UAP) on the functional and structural properties of fish gelatin (FG). The results indicate that UAP significantly enhances the gel strength, antioxidant activity, and emulsifying properties of FG. FTIR analysis reveals structural changes, indicating that increased degrees of phosphorylation are associated with characteristic vibrational bands. Mass spectrometry identified phosphorylation sites in fish gelatin, primarily serine (Ser) and threonine (Thr), while molecular docking further revealed the major binding sites of these sites to sodium pyrophosphate. The study establishes that controlled ultrasound treatment, when combined with phosphorylation effectively improves FG properties, making it suitable for applications in the food and pharmaceutical industries.

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.