Properties and stability of oil-in-water emulsions stabilized by fish gelatin
Properties and stability of oil-in-water emulsions stabilized by fish gelatin
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DOI：
10.1016/j.foodhyd.2005.06.002
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发表时间：
2006-07-01
影响因子：
10.7
通讯作者：
McClements, DJ
中科院分区：
文献类型：
--
作者：
Surh, J;Decker, EA;McClements, DJ
研究了分子量对鱼明胶形成和稳定水包油乳剂能力的影响。用低分子量鱼明胶（LMW-FG，近似55 kDa）和高分子量鱼明胶（HMW-FG, 120 kDa）制备20% wt%玉米水包油乳剂（pH 3.0, 10 mM咪唑醋酸酯缓冲液）。在蛋白质浓度>= 4.0 wt%的条件下，可以制备出具有单模态粒径分布和小平均液滴直径（d(43)， LMW-FG约为0.35 μ m， HMW-FG约为0.71 μ m）的乳剂。然而，光学显微镜显示，经过均质化和一定程度的油失稳（>= 2 wt%）后，乳状液中始终存在少量的大液滴。这些大液滴的存在是由于鱼明胶的表面活性相对较低（c(1/2) = 0.1-0.2 wt%），而球状蛋白如β -乳球蛋白（c(1/2) = 0.004 wt%）。低分子量- fg稳定乳状液的大液滴数量比低分子量- fg稳定乳状液的大液滴数量多，但其成乳稳定性较好，这主要归因于絮凝耗损作用。鱼明胶稳定乳状液在保温温度（30或90℃30分钟）、盐浓度（NaCl）变化后，对液滴聚集和乳化保持适度稳定
The influence of molecular weight on the ability of fish gelatin (FG) to form and stabilize oil-in-water emulsions was examined. Low molecular weight fish gelatin (LMW-FG, similar to 55 kDa) and high molecular weight fish gelatin (HMW-FG, 120 kDa) were used to prepare 20 wt% corn oil-in-water emulsions (pH 3.0, 10 mM imidazole-acetate buffer). Emulsions with monomodal particle size distributions and small mean droplet diameters (d(43) approximate to 0.35 mu m for LMW-FG and 0.71 mu m for HMW-FG) could be produced at protein concentrations >= 4.0 wt%. However, optical microscopy showed that there was always a small population of large droplets present in the emulsions after homogenization and some oil destabilization (>= 2 wt%). The presence of these large droplets was attributed to the relatively low surface activity (c(1/2) = 0.1-0.2 wt%) of fish gelatin compared to globular proteins such as beta-lactoglobulin (c(1/2) = 0.004 wt%). Emulsions stabilized by LMW-FG contained a bigger population of large droplets than HMW-FG emulsions, but were more stable to creaming, which was attributed to depletion flocculation. Fish gelatin stabilized emulsions remained moderately stable to droplet aggregation and creaming after they were subjected to changes in holding temperature (30 or 90 degrees C for 30 min), salt concentration (NaCl