Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 496338
Title Ligation of pork skin gelatin with glucose moieties affects the junction zones in gelled networks
Author(s) Baigts Allende, Diana; Jongh, H.H.J. de
Source Food Hydrocolloids 49 (2015). - ISSN 0268-005X - p. 82 - 88.
DOI https://doi.org/10.1016/j.foodhyd.2015.03.009
Department(s) Physics and Physical Chemistry of Foods
Publication type Refereed Article in a scientific journal
Publication year 2015
Keyword(s) Gel - Gelatin - Maillardation - Rheology - Strand-strand interaction
Abstract

This study aims to investigate the role of the ligation of steric moieties on the formation of junction zones during network formation of gelatin gels. The molecular conformational propensities, heat stability and mechanical properties of gradually chemically modified pork skin gelatin have been evaluated. To this end, glucose moieties are ligated to lysine residues on the protein using the Maillard reaction. It is shown that ligation of small sugar moieties only marginally impairs with triple helix formation and does not interfere with the mechanism of network formation. The Young's modulus (gel stiffness) and the fracture properties decrease with increasing degree of modification, but not the ability to reversibly store energy in the network. It is suggested that Maillardation affects the strand-strand interaction energy, but not necessarily the number of junction zones. A retained recoverable energy while the fracture properties can be affected allows industry to tailor food products in terms of their expected sensory performance.

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