Document Detail

Crosslinking of interfacial layers affects salt and temperature stability of multilayered emulsions consisting of fish gelatin and sugar beet pectin.
MedLine Citation:
PMID:  21888427     Owner:  NLM     Status:  Publisher    
This study assessed the stabilizing effect of enzymatic cross-linking on double-coated emulsions (beet pectin - fish gelatin). The beet pectin layer was cross-linked via ferulic acid groups using laccase (an enzyme that is known to catalyze the oxidation of phenolic groups). Fish gelatin-coated oil droplets (primary emulsion) were mixed at pH 3.5 to promote electrostatic deposition of the beet pectin molecules onto the surfaces of the oil droplets. Laccase was then added to promote crosslinking of the adsorbed beet pectin layer (secondary emulsion). Cross-linked pectin-coated oil droplets had similar or significantly better stability (p < 0.05) than oil droplets of primary or secondary emulsions to NaCl addition (0 to 500 mM), CaCl<sub>2</sub> addition (0 - 250 mM), and thermal processing (30 - 90 °C for 30 min). Freeze-thaw stability and creaming behavior of enzyme-treated, secondary emulsions after 2 cycles (-8 °C for 22 h; +25 °C for 2 h) was significantly improved (p < 0.05). These results may have important implications for food manufacturer that are in need of having emulsions with improved physical stability, for example emulsions used in frozen foods for sauces or dips.
Benjamin Zeeb; Lutz Fischer; Jochen Weiss
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2011-9-4
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  -     ISSN:  1520-5118     ISO Abbreviation:  -     Publication Date:  2011 Sep 
Date Detail:
Created Date:  2011-9-5     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
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