Interfacial properties of gelatin from goat skin as influenced by drying methods

Sulaiman Mad-Ali; Soottawat Benjakul; Thummanoon Prodpran; Sajid Maqsood

doi:10.1016/j.lwt.2016.05.048

Interfacial properties of gelatin from goat skin as influenced by drying methods

Sulaiman Mad-Ali, Soottawat Benjakul, Thummanoon Prodpran, Sajid Maqsood

Research output: Contribution to journal › Article › peer-review

24 Citations (Scopus)

Abstract

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.

Original language	English
Pages (from-to)	102-107
Number of pages	6
Journal	LWT
Volume	73
DOIs	https://doi.org/10.1016/j.lwt.2016.05.048
Publication status	Published - Nov 1 2016

Keywords

Drying
Emulsifying property
Foaming ability
Gelatin
Goat skin
Interfacial property

ASJC Scopus subject areas

Food Science

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10.1016/j.lwt.2016.05.048

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title = "Interfacial properties of gelatin from goat skin as influenced by drying methods",

abstract = "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.",

keywords = "Drying, Emulsifying property, Foaming ability, Gelatin, Goat skin, Interfacial property",

author = "Sulaiman Mad-Ali and Soottawat Benjakul and Thummanoon Prodpran and Sajid Maqsood",

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year = "2016",

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doi = "10.1016/j.lwt.2016.05.048",

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AU - Mad-Ali, Sulaiman

AU - Benjakul, Soottawat

AU - Prodpran, Thummanoon

AU - Maqsood, Sajid

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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Interfacial properties of gelatin from goat skin as influenced by drying methods

Abstract

Keywords

ASJC Scopus subject areas

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