pH-shifting treatment improved the emulsifying ability of gelatin under low-energy emulsification
Xiu-Ning Yao1, Rui-Ling Dong1, Yu-Cong Li1
1Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Food and Nutrition, Anhui Agricultural University, Hefei 23006, China.
Abstract:
The effects of pH-shifting treatments (pH 3, 5, 7, 9, and 11) on the stability of gelatin emulsions made by low-energy stirring were investigated. pH-shifting treatments significantly enhanced the ESI and EAI of the emulsion (P < 0.05) and reduced its particle size (P < 0.05) under low-energy emulsifying conditions. The pH11-7 shifting treatment significantly increased the degree of depolymerization and the level of ordered structure of gelatin (P < 0.05). These transformations resulted in a significant increase in the exposure of hydrophobic and negatively charged residues (P < 0.05) on the surface of gelatin, facilitating a faster adsorption rate of gelatin onto the oil-water interface as well as an increase in the amount of gelatin adsorbed at the interface. Moreover, the alkali-shifting treatment promoted the formation of a thin viscoelastic interfacial film, which contributed to the enhanced stability of the emulsion.
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