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Updated: Jul 9, 2026
Synthesis of Strong Adhesive Hydrogel, Gelatin O-Nitrosobenzaldehyde
Published on: November 11, 2022
Structural modification of gelatin with four flavonoids for improving its properties
Kexin Fu1, Jiangtao Li2, Jing Ge1
1College of Food Science and Technology, Hebei Agricultural University, Baoding, China.
None:
Gelatin often coexist with flavonoid in various food systems. Therefore, effect of flavonoids with different OH groups on B ring and glycosidic moieties (kaempferol, quercetin, myricetin, and quercitrin) on gelatin was studied. Results showed that flavonoid endowed gelatin with a ordered state through increasing the α-helix content from 43 % to 60 % and reducing the β-sheet content from 28 % to 5 % by quercetin or enhancing the β-turn content from 9 % to 20 % and 17 % by kaempferol and quercitrin, respectively. The gelatin unfolding was inversely correlated with hydroxy number of flavonoid. Kaempferol (1 OH) endowed gelatin with good surface hydrophobicity and digestibility in vitro. Gelatin-quercetin (2 OH) complex had the optimal emulsion and gel properties. Gelatin modified by myricetin (3 OH) exhibited the optimal antioxidant capacity while quercitrin group with rhamnose residue possessed the optimal water-holding, oil-holding, foaming and solubility. Molecular docking analysis revealed that hydrogen bonds were the primary binding modes.
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