Journal
FOOD HYDROCOLLOIDS
Volume 102, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2019.105552
Keywords
Glycosylation; Fish gelatin emulsion; Rheology; Tribology; Coffee whitener
Categories
Funding
- National Key R&D Program of China [2018YFD0901101, 2018YFD0901105]
- National Natural Science Foundation of China [31901616, 31860428]
- Earmarked Fund for China Agriculture Research System [CARS-45]
- General Research Project of Zhejiang Education Department [Y201839238]
- Special Project for the Construction of Jiangxi Superiority Technique Innovation Team [20171BCB24004]
- 5511 Superior Technology Innovation Team Project of Jiangxi [20165BCB19004]
- Natural Science Foundation of Ningbo [2019A610434]
- Jiangxi Province Science and Technology Project [20181ACF60022]
- K. C. Wong Magna Fund in Ningbo University
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In this study, the emulsion stability of modified fish gelatin (FG) with gum Arabic (GA) and octenyl succinate anhydride gum Arabic (OSA-GA) through glycosylation and un-glycosylation were investigated. The results showed that glycosylated FG has the smallest values of viscosity and particle size by delaying the emulsion droplets flocculation during storage, but highest zeta potential than those of un-glycosylation samples. OSA-GA was better than GA for modification fish gelatin to form stable emulsion. Tribological data indicated that glycosylation could stabilize emulsion and guarantee its lubrication properties. The lightness and lubrication of white coffee increased with increasing emulsion content. Moreover, in comparison with A2 milk, all emulsion samples largely increased lubrication of white coffee, and FG-GA conjugates emulsion had highest lubrication. This study provides insight into the potential of glycosylation modified FG with improved emulsifying properties for application in coffee as a new coffee whitener instead of milk.
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