Glycosylation on the Antifreeze and Antioxidant Capacities of Tilapia Gelatin Hydrolysates DOI Creative Commons
Ying Liu, Zongcai Tu, Qiuyu Lu

et al.

Fishes, Journal Year: 2025, Volume and Issue: 10(2), P. 65 - 65

Published: Feb. 5, 2025

The antifreeze and antioxidant capacities of tilapia (Oreochromis mossambicus) gelatin hydrolysates were investigated, after glycosylation with saccharides varying molecular weights, to enhance their functional properties widen its commercial application in frozen aquatic products. Glycosylation was conducted by mixing ribose, glucose, maltose, dextran (20 kDa) at a 1:1 mass ratio; the products had pH 10 incubated 80 °C for 1 h. results showed that degree ranked as: ribose > glucose maltose dextran. spectrometry analysis 17, 32, 5 sites identified respectively, suggesting weight-dependent effect. Spectroscopic analyses, including ultraviolet infrared spectroscopy, revealed hydrolysate structure expanded, chromophores hydrophilic environments; blue shift amide A II bands confirmed amino group involved. Fluorescence spectroscopy conformational changes red 303.4 nm reduction intensity. Antifreeze activity, such as catalase freezing protection shrimp surimi protein stability, radical scavenging metal ion chelation, significantly improved. Ribose exhibited strongest effects, followed glucose. These demonstrate potential improve applications.

Language: Английский

Glycosylation on the Antifreeze and Antioxidant Capacities of Tilapia Gelatin Hydrolysates DOI Creative Commons
Ying Liu, Zongcai Tu, Qiuyu Lu

et al.

Fishes, Journal Year: 2025, Volume and Issue: 10(2), P. 65 - 65

Published: Feb. 5, 2025

The antifreeze and antioxidant capacities of tilapia (Oreochromis mossambicus) gelatin hydrolysates were investigated, after glycosylation with saccharides varying molecular weights, to enhance their functional properties widen its commercial application in frozen aquatic products. Glycosylation was conducted by mixing ribose, glucose, maltose, dextran (20 kDa) at a 1:1 mass ratio; the products had pH 10 incubated 80 °C for 1 h. results showed that degree ranked as: ribose > glucose maltose dextran. spectrometry analysis 17, 32, 5 sites identified respectively, suggesting weight-dependent effect. Spectroscopic analyses, including ultraviolet infrared spectroscopy, revealed hydrolysate structure expanded, chromophores hydrophilic environments; blue shift amide A II bands confirmed amino group involved. Fluorescence spectroscopy conformational changes red 303.4 nm reduction intensity. Antifreeze activity, such as catalase freezing protection shrimp surimi protein stability, radical scavenging metal ion chelation, significantly improved. Ribose exhibited strongest effects, followed glucose. These demonstrate potential improve applications.

Language: Английский

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