کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4563336 1628524 2016 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Interfacial properties of gelatin from goat skin as influenced by drying methods
ترجمه فارسی عنوان
خواص اینترفاز ژلاتین از پوست بز به عنوان تحت تاثیر روش های خشک کردن
کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی


• Goat skin gelatin was extracted and dried with different methods.
• Foaming property of spray-dried gelatin was superior to freeze-dried counterpart.
• Spray-dried gelatin was higher surface hydrophobicity than freeze-dried gelatin.

Interfacial properties of spray-dried goat skin gelatin (SDGG) and freeze-dried counterpart (FDGG) were determined, in comparison with commercial bovine gelatin (BG). SDGG had the highest surface hydrophobicity (p < 0.05), followed by FDGG and BG, respectively. FDGG became more positively or negatively charged than SDGG at pH below or above pIs (4.83–4.88). Foam expansion and stability of all gelatins increased with increasing concentrations (10–30 g/L) (p < 0.05). SDGG had higher foam expansion and stability than FDGG. Emulsion containing SDGG had the higher droplet size (d32, d43) and flocculation factor than that stabilized by FDGG (p < 0.05). The former also showed the lower stability as indicated by the higher coalescence index with lower negative charge after 10 d of storage. Thus, drying methods affected both foaming and emulsifying properties of goat skin gelatin.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 73, November 2016, Pages 102–107
نویسندگان
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