Pectin Stabilized Fish Gelatin Emulsions: Physical Stability, Rheological, and Interaction Properties

被引：16
作者：
Huang, Sheng [1 ,2 ]
Wang, Hui [1 ,2 ]
Wang, Shu [1 ,2 ]
Sha, Xiaomei [2 ,3 ]
Chen, Ning [1 ,2 ]
Hu, Yueming [1 ,2 ]
Tu, Zongcai [1 ,2 ,3 ]
机构：
[1] Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang, Peoples R China
[2] Jiangxi Normal Univ, Natl R&D Ctr Freshwater Fish Proc, Nanchang, Peoples R China
[3] Jiangxi Normal Univ, Engn Res Ctr Freshwater Fish High Value Utilizat J, Nanchang, Peoples R China
来源：
FRONTIERS IN NUTRITION | 2022年 / 9卷
基金：
中国国家自然科学基金;
关键词：
pectin; fish gelatin; emulsions; non-covalent interactions; interface performance; rheological properties; PROTEIN; OIL; CARRIERS;
D O I：
10.3389/fnut.2022.961875
中图分类号：
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号：
100403 ;
摘要：
Pectin, a kind of natural polysaccharide, shows the attractive potential as a natural stabilizer for protein emulsion. The aim of this study is to investigate the effect of pectin on the physical stability, rheology, interface, and interaction properties of the fish gelatin (FG) emulsion, as pectin was utilized to improve the stability of FG, fish oil emulsion. During the study, when pH < 6, the FG-pectin emulsion displayed better storage stability and salinity tolerance. Analyzing the result, pectin could avoid phase separation at the freeze-thaw process and prevent the liquid-gel transition of FG emulsions during storage. On the other hand, when pH >= 6, the emulsion displayed high viscosity due to the complex flocculation and stratified during long-term storage. Electrostatic interactions, hydrophobic interactions, and hydrogen bonding of the FG-pectin complexes in the emulsion were all reduced. Overall, pectin improved the stability of FG emulsions through electrostatic repulsion, hydrophobic interactions, and steric hindrance.
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页数：12
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