Modified Structural and Functional Properties of Fish Gelatin by Glycosylation with Galacto-Oligosaccharides

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 molecu...

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Detalles Bibliográficos
Autores principales: Wang, Yong, Wu, Caiyun, Jia, Hui, Mráz, Jan, Zhao, Ran, Li, Shengjie, Dong, Xiuping, Pan, Jinfeng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10417800/
https://www.ncbi.nlm.nih.gov/pubmed/37569097
http://dx.doi.org/10.3390/foods12152828

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10417800/
https://www.ncbi.nlm.nih.gov/pubmed/37569097
http://dx.doi.org/10.3390/foods12152828

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