期刊
FOOD HYDROCOLLOIDS
卷 88, 期 -, 页码 119-126出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2018.09.041
关键词
Fish gelatine; Alginate; Foams; Surface tension; Stability
资金
- Basic Science Research Program through National Research Foundation of Korea (NRF) - Ministry of Education [2015R1D1A1A01059269]
- National Research Foundation of Korea [2015R1D1A1A01059269] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
The effect of fish gelatine (FG)-alginate (AL) interactions on the formation and stability of foams was investigated by examining relationships between surface, bulk, and foaming properties of aqueous mixtures of FG and AL at 25 degrees C under different values of pH and FG:AL ratio. Replacing a portion of FG with AL (FG:AL ratio = 80:20, 50:50, and 20:80) at pH 5.0 or 7.0 increased the air-liquid surface tension, negative electrophoretic mobility, bulk viscosity, and particle size of FG-AL mixtures. At pH 3.5 (below the isoelectric point of FG), the AL replacement increased the particle size more dramatically; however, it suppressed trends of increasing negative electrophoretic mobility and bulk viscosity, and even reduced the surface tension, due to stronger electrostatic attractions between oppositely charged FG and AL molecules and the resulting formation of more charge-neutralised FG-AL complexes. Foaming ability became stronger as the surface tension decreased, the negative electrophoretic mobility approached to zero (more charge-neutralised), and the bulk viscosity decreased; however, it was not closely correlated with particle size. FG-AL mixtures had a weaker foaming ability than solutions prepared only with FG or whey protein concentrate; however, these mixtures exhibited much higher foam stability during storage at 25 degrees C. FG-AL mixtures prepared at pH 3.5 and a FG:AL ratio of 80:20 showed the best foaming ability and foam stability.
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