Development of emulsion gelatin gels for food application: Physicochemical, rheological, structural and thermal characterization

被引：20

作者：

Taktak, Wafa ^{[1
]}

Hamdi, Marwa ^{[1
]}

Chentir, Imene ^{[1
,2
]}

Boughriba, Soumaya ^{[1
]}

Ben Azaza, Youssra ^{[1
]}

Li, Suming ^{[3
]}

Nasri, Moncef ^{[1
]}

Karra-Chaabouni, Maha ^{[1
]}

Nasri, Rim ^{[1
,4
]}

机构：

[1] Univ Sfax, Lab Enzyme Engn & Microbiol, Natl Engn Sch Sfax, BP 1173, Sfax 3038, Tunisia

[2] Higher Sch Food Sci & Agrifood Ind, Ahmed Hamidouche Ave,Beaulieu Rd, Algiers 16200, Algeria

[3] Univ Montpellier, UMR CNRS 5635, European Inst Membranes, Pl Eugene Bataillon, F-34095 Montpellier 5, France

[4] Univ Monastir, Higher Inst Biotechnol Monastir, Monastir, Tunisia

来源：

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 2021年 / 182卷

关键词：

Emulsion gelatin-based gel; Rheological property; Thermogravimetric analysis; FUNCTIONAL-PROPERTIES; SKIN GELATIN; FISH-OIL; MICROSTRUCTURAL PROPERTIES; DIFFERENT PRETREATMENTS; OXIDATIVE STABILITY; GELLING PROPERTIES; PROTEIN ISOLATE; WHEY-PROTEIN; ANTIOXIDANT;

D O I：

10.1016/j.ijbiomac.2021.03.141

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

The current work aimed to prepare emulsion gels based on European eel skin gelatin (ESG). The results revealed that the ESG exhibited interesting antioxidant and functional properties in a dose-dependent manner. The ESG has a gel strength of 354.86 g and high gelling and melting temperatures of about 33 and 43 degrees C, respectively. Hence, based on its interesting gelling ability, the ESG-based gel was employed to stabilize European eel oil (EO) emulsions. In this context, two emulsions were prepared by homogenization or homogenization followed by sonication at EO:ESG weight ratios of 1:2 and 1:4. The physicochemical, textural, structural and thermal properties of emulsion gelatin-based gels (EGGs) were evaluated. The EGGs had a rigid and a cohesive gel network, according to the textural and microstructural analysis. Structural and thermogravimetric analyses showed the effective entrapment of EO in the ESG gel network. (c) 2021 Elsevier B.V. All rights reserved.

引用

页码：1 / 10

页数：10

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