Ultrasound-assisted phosphorylation on the functional and structural properties of fish gelatin

This study investigates the variations in ultrasound power and temperature of ultrasound-assisted phosphorylation (UAP) on the functional and structural properties of fish gelatin (FG). The results indicate that UAP significantly enhances the gel strength, antioxidant activity, and emulsifying properties of FG. FTIR analysis reveals structural changes, indicating that increased degrees of phosphorylation are associated with characteristic vibrational bands. Mass spectrometry identified phosphorylation sites in fish gelatin, primarily serine (Ser) and threonine (Thr), while molecular docking further revealed the major binding sites of these sites to sodium pyrophosphate. The study establishes that controlled ultrasound treatment, when combined with phosphorylation effectively improves FG properties, making it suitable for applications in the food and pharmaceutical industries.