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Pectin Stabilized Fish Gelatin Emulsions: Physical Stability, Rheological, and Interaction Properties

Pectin, a kind of natural polysaccharide, shows the attractive potential as a natural stabilizer for protein emulsion. The aim of this study is to investigate the effect of pectin on the physical stability, rheology, interface, and interaction properties of the fish gelatin (FG) emulsion, as pectin...

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Autores principales: Huang, Sheng, Wang, Hui, Wang, Shu, Sha, Xiaomei, Chen, Ning, Hu, Yueming, Tu, Zongcai
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9326445/
https://www.ncbi.nlm.nih.gov/pubmed/35911094
http://dx.doi.org/10.3389/fnut.2022.961875
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author Huang, Sheng
Wang, Hui
Wang, Shu
Sha, Xiaomei
Chen, Ning
Hu, Yueming
Tu, Zongcai
author_facet Huang, Sheng
Wang, Hui
Wang, Shu
Sha, Xiaomei
Chen, Ning
Hu, Yueming
Tu, Zongcai
author_sort Huang, Sheng
collection PubMed
description Pectin, a kind of natural polysaccharide, shows the attractive potential as a natural stabilizer for protein emulsion. The aim of this study is to investigate the effect of pectin on the physical stability, rheology, interface, and interaction properties of the fish gelatin (FG) emulsion, as pectin was utilized to improve the stability of FG, fish oil emulsion. During the study, when pH < 6, the FG-pectin emulsion displayed better storage stability and salinity tolerance. Analyzing the result, pectin could avoid phase separation at the freeze-thaw process and prevent the liquid-gel transition of FG emulsions during storage. On the other hand, when pH ≥ 6, the emulsion displayed high viscosity due to the complex flocculation and stratified during long-term storage. Electrostatic interactions, hydrophobic interactions, and hydrogen bonding of the FG-pectin complexes in the emulsion were all reduced. Overall, pectin improved the stability of FG emulsions through electrostatic repulsion, hydrophobic interactions, and steric hindrance.
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spelling pubmed-93264452022-07-28 Pectin Stabilized Fish Gelatin Emulsions: Physical Stability, Rheological, and Interaction Properties Huang, Sheng Wang, Hui Wang, Shu Sha, Xiaomei Chen, Ning Hu, Yueming Tu, Zongcai Front Nutr Nutrition Pectin, a kind of natural polysaccharide, shows the attractive potential as a natural stabilizer for protein emulsion. The aim of this study is to investigate the effect of pectin on the physical stability, rheology, interface, and interaction properties of the fish gelatin (FG) emulsion, as pectin was utilized to improve the stability of FG, fish oil emulsion. During the study, when pH < 6, the FG-pectin emulsion displayed better storage stability and salinity tolerance. Analyzing the result, pectin could avoid phase separation at the freeze-thaw process and prevent the liquid-gel transition of FG emulsions during storage. On the other hand, when pH ≥ 6, the emulsion displayed high viscosity due to the complex flocculation and stratified during long-term storage. Electrostatic interactions, hydrophobic interactions, and hydrogen bonding of the FG-pectin complexes in the emulsion were all reduced. Overall, pectin improved the stability of FG emulsions through electrostatic repulsion, hydrophobic interactions, and steric hindrance. Frontiers Media S.A. 2022-07-13 /pmc/articles/PMC9326445/ /pubmed/35911094 http://dx.doi.org/10.3389/fnut.2022.961875 Text en Copyright © 2022 Huang, Wang, Wang, Sha, Chen, Hu and Tu. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Nutrition
Huang, Sheng
Wang, Hui
Wang, Shu
Sha, Xiaomei
Chen, Ning
Hu, Yueming
Tu, Zongcai
Pectin Stabilized Fish Gelatin Emulsions: Physical Stability, Rheological, and Interaction Properties
title Pectin Stabilized Fish Gelatin Emulsions: Physical Stability, Rheological, and Interaction Properties
title_full Pectin Stabilized Fish Gelatin Emulsions: Physical Stability, Rheological, and Interaction Properties
title_fullStr Pectin Stabilized Fish Gelatin Emulsions: Physical Stability, Rheological, and Interaction Properties
title_full_unstemmed Pectin Stabilized Fish Gelatin Emulsions: Physical Stability, Rheological, and Interaction Properties
title_short Pectin Stabilized Fish Gelatin Emulsions: Physical Stability, Rheological, and Interaction Properties
title_sort pectin stabilized fish gelatin emulsions: physical stability, rheological, and interaction properties
topic Nutrition
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9326445/
https://www.ncbi.nlm.nih.gov/pubmed/35911094
http://dx.doi.org/10.3389/fnut.2022.961875
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