The effects of γ-polyglutamic aid (γ-PGA) on the gelling properties and non-covalent interactions of fish gelatin were investigated. The gel strength and melting temperature of fish gelatin gradually increased, with increasing γ-PGA concentration, although there was no significant change when the γ-PGA concentration was greater than 0.04%. As the concentration of γ-PGA increased, the electrostatic interaction of fish gelatin increased and the hydrophobic interaction between gelatin molecules decreased. The fish gelatin system was comprised of γ-PGA concentrations of 0.04% and 0.06% showing a strong hydrogen bond. When the γ-PGA concentration increased from 0% to 0.04%, more phenolic hydroxyl groups in the tyrosine residue tended to form hydrogen bonds with the protein. However, an additional increase in γ-PGA concentration to 0.1% led to enhanced hydrogen bonding with water molecules. The results of this study showed that hydrogen bonds played an important role in improving the gelling properties of gelatin by γ-PGA. This article is protected by copyright. All rights reserved.

中文翻译：

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γ-聚谷氨酸对鱼明胶凝胶特性和非共价相互作用的影响

研究了γ-聚谷氨酸助剂（γ-PGA）对鱼明胶凝胶特性和非共价相互作用的影响。鱼胶的凝胶强度和熔化温度随着γ-PGA浓度的增加而逐渐增加，但当γ-PGA浓度大于0.04%时无明显变化。随着γ-PGA浓度的增加，鱼明胶的静电相互作用增强，明胶分子间的疏水相互作用减弱。鱼明胶系统由浓度为 0.04% 和 0.06% 的 γ-PGA 组成，显示出很强的氢键。当 γ-PGA 浓度从 0% 增加到 0.04% 时，酪氨酸残基中更多的酚羟基倾向于与蛋白质形成氢键。然而，γ-PGA 浓度额外增加到 0。1% 导致与水分子的氢键增强。本研究结果表明，氢键在通过γ-PGA改善明胶的胶凝性能方面发挥了重要作用。本文受版权保护。版权所有。