Investigation of Emulsifying Properties and Stability of Fish Gelatin and Tea Saponin Complex Emulsion System
Year: 2025
Type: article
Abstract: ABSTRACT In this study, environmental stability, rheological properties, and structural characterization of co‐stabilized emulsions using fish gelatin (FG) and tea saponin (TS) were investigated. The results demonstrated that the addition of TS significantly enhanced the emulsifying properties of FG, and the FG‐TS0.1% emulsion had the smallest particle size. TS and FG co‐stabilized emulsions provided resistance to salt and high temperatures. Optical microscopy and CLSM showed that the addition of TS made FG more effectively adsorb at the oil–water interface, leading to the formation of more uniform oil droplet sizes. Additionally, the addition of TS increased the viscosity of FG emulsions, which reduced emulsion flocculation. Results of intrinsic fluorescence, FTIR, and surface hydrophobicity revealed that the addition of TS altered the secondary structure of FG, enhancing surface hydrophobicity and improving emulsification. In conclusion, the moderate addition of TS significantly enhanced the emulsification and rheological properties of FG, suggesting new potential applications for FG in various industries.
Source: Journal of Texture Studies
DOI: 10.1111/jtxs.70016
Institutions: Ningbo University, Jiujiang University
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
Open Access status: bronze
OpenAlex ID: W4409114662