TY - JOUR
T1 - Interfacial properties of gelatin from goat skin as influenced by drying methods
AU - Mad-Ali, Sulaiman
AU - Benjakul, Soottawat
AU - Prodpran, Thummanoon
AU - Maqsood, Sajid
N1 - Funding Information:
The authors would like to express their sincere thanks to the PSU Halal Institute (Contract No. AGR01H57 ), Hat Yai campus and the Graduate School of Prince of Songkla University , for the financial support.
Publisher Copyright:
© 2016 Elsevier Ltd.
PY - 2016/11/1
Y1 - 2016/11/1
N2 - Interfacial properties of spray-dried goat skin gelatin (SDGG) and freeze-dried counterpart (FDGG) were determined, in comparison with commercial bovine gelatin (BG). SDGG had the highest surface hydrophobicity (p < 0.05), followed by FDGG and BG, respectively. FDGG became more positively or negatively charged than SDGG at pH below or above pIs (4.83-4.88). Foam expansion and stability of all gelatins increased with increasing concentrations (10-30 g/L) (p < 0.05). SDGG had higher foam expansion and stability than FDGG. Emulsion containing SDGG had the higher droplet size (d32, d43) and flocculation factor than that stabilized by FDGG (p < 0.05). The former also showed the lower stability as indicated by the higher coalescence index with lower negative charge after 10 d of storage. Thus, drying methods affected both foaming and emulsifying properties of goat skin gelatin.
AB - Interfacial properties of spray-dried goat skin gelatin (SDGG) and freeze-dried counterpart (FDGG) were determined, in comparison with commercial bovine gelatin (BG). SDGG had the highest surface hydrophobicity (p < 0.05), followed by FDGG and BG, respectively. FDGG became more positively or negatively charged than SDGG at pH below or above pIs (4.83-4.88). Foam expansion and stability of all gelatins increased with increasing concentrations (10-30 g/L) (p < 0.05). SDGG had higher foam expansion and stability than FDGG. Emulsion containing SDGG had the higher droplet size (d32, d43) and flocculation factor than that stabilized by FDGG (p < 0.05). The former also showed the lower stability as indicated by the higher coalescence index with lower negative charge after 10 d of storage. Thus, drying methods affected both foaming and emulsifying properties of goat skin gelatin.
KW - Drying
KW - Emulsifying property
KW - Foaming ability
KW - Gelatin
KW - Goat skin
KW - Interfacial property
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U2 - 10.1016/j.lwt.2016.05.048
DO - 10.1016/j.lwt.2016.05.048
M3 - Article
AN - SCOPUS:84973369490
SN - 0023-6438
VL - 73
SP - 102
EP - 107
JO - LWT - Food Science and Technology
JF - LWT - Food Science and Technology
ER -