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Enhanced stability of bovine bone broth via xanthan gum and guar gum synergy: A multiscale analysis from molecular
Niancheng Hong1, Jie Zhang1, Shengnan Liu1
1College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou 450002, China.
Abstract:
Bone broth readily undergoes oil-water separation due to its complex emulsified structure, which limits its industrial utilization. This study evaluated the influence of xanthan gum (XG) and guar gum (GG) blends on the stability of bovine bone broth. The 6:4 XG:GG ratio exhibited the strongest synergistic effect, achieving a droplet size of 0.99 μm and a zeta potential of -25.1 mV. The system showed pseudoplastic behavior with G' consistently exceeding G″. Spectroscopic results indicated an 18.4% increase in β-sheet content and the highest interfacial protein adsorption (37 mg/m2), suggesting the formation of a compact interfacial film. Molecular docking revealed that XG interacts with collagen through electrostatic bonding, while GG contributes hydrophobic interactions. After 60 days at 25 °C, POV and TBARS decreased to 45% and 40% of the control, confirming improved oxidative and storage stability. These findings provide a basis for designing stable high-fat emulsified foods.
