Physical Stability and Interfacial Properties of Oil in Water Emulsion Stabilized with Pea Protein and Fish Skin Gelatin

Physical Stability and Interfacial Properties of Oil in Water Emulsion Stabilized with Pea Protein and Fish Skin Gelatin

This study aimed to investigate the physical stability and interfacial properties of oil-in-water (O/W) emulsions stabilized with fish skin gelatin (FG) and pea protein (PP) at pH 3. Physico-chemical properties, elemental composition and SDS-PAGE of the proteins were determined in the first part of...

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Veröffentlicht in:Food biophysics 2021-03, Vol.16 (1), p.139-151
Hauptverfasser: Vall-llosera, Mar, Jessen, Flemming, Henriet, Pauline, Marie, Rodolphe, Jahromi, Mastaneh, Sloth, Jens J., Mohammadifar, Mohammad Amin, Petersen, Heidi Olander, Jørgensen, Bo Munk, Casanova, Federico
Format: Artikel
Sprache:eng
Schlagworte:
Analytical Chemistry
Biological and Medical Physics
Biophysics
Calorimetry
Chemical composition
Chemical properties
Chemistry
Chemistry and Materials Science
Confocal microscopy
Denaturation
Differential scanning calorimetry
Emulsions
Fish skins
Food Science
Gel electrophoresis
Gelatin
Interface stability
Interfacial properties
Original Article
Physicochemical properties
Proteins
Scanning microscopy
Sodium lauryl sulfate
Surface tension
Thermal properties
Thermodynamic properties
Ultrasonic processing
Ultrasound
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Zusammenfassung:This study aimed to investigate the physical stability and interfacial properties of oil-in-water (O/W) emulsions stabilized with fish skin gelatin (FG) and pea protein (PP) at pH 3. Physico-chemical properties, elemental composition and SDS-PAGE of the proteins were determined in the first part of this work. Emulsions were prepared at different ratio FG: PP (100: 0–75: 25–50: 50–25: 75–0: 100) by mechanical stirring followed by ultrasound treatment. Higher physical stability was observed in the presence of FG (ratio 100: 0), where the O/W were stable ~50 h. An average hydrodynamic diameter 
ISSN:1557-1858
1557-1866
DOI:10.1007/s11483-020-09655-7