Interfacial properties of gelatin from goat skin as influenced by drying methods

Sulaiman Mad-Ali, Soottawat Benjakul, Thummanoon Prodpran, Sajid Maqsood

    Research output: Contribution to journalArticlepeer-review

    14 Citations (Scopus)

    Abstract

    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.

    Original languageEnglish
    Pages (from-to)102-107
    Number of pages6
    JournalLWT
    Volume73
    DOIs
    Publication statusPublished - Nov 1 2016

    Keywords

    • Drying
    • Emulsifying property
    • Foaming ability
    • Gelatin
    • Goat skin
    • Interfacial property

    ASJC Scopus subject areas

    • Food Science

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