The Properties and Emulsion Stabilization of Fish Gelatin Regulated by Introducing Pectin

Area of Science:

• Food science and technology
• Biopolymer interactions
• Emulsion science

Background:

• Fish gelatin (FG) and pectin (P) are widely used biopolymers in food applications.
• Understanding their interactions is crucial for developing novel functional ingredients.
• Complexation can modify physicochemical properties for enhanced performance.

Purpose of the Study:

• To prepare and characterize fish gelatin-pectin (FG-P) complexes.
• To investigate the structural, interfacial, and emulsification properties of FG-P.
• To evaluate the impact of pectin concentration on FG-P complex performance.

Main Methods:

• Simple physical blending of fish gelatin and pectin at varying concentrations (0-2%, w/v).
• Analysis of structural, interfacial, and emulsification properties.
• Rheological measurements including viscosity, elastic, and viscous modulus.

Main Results:

• FG-P binding is dominated by electrostatic interactions and hydrogen bonding.
• Pectin addition increased FG-P viscosity and hydrophilicity, decreasing water contact angle.
• Interfacial viscosity and hydrophilicity hindered adsorption, increasing interfacial tension.
• A compact network structure formed, improving rheological properties and emulsion stability.
• Emulsion precipitation was inhibited, and droplet size decreased.

Conclusions:

• FG-P complexes exhibit improved rheological properties and emulsion stabilization capabilities.
• Pectin concentration influences the interaction and performance of FG-P complexes.
• These complexes offer potential for enhanced food emulsion formulations.