Yao Xiu-Ning, Dong Rui-Ling, Li Yu-Cong, Lv Ao-Jing, Zeng Li-Ting, Li Xue-Qing, Lin Zhou, Qi Jun, Zhang Chun-Hui, Xiong Guo-Yuan, Zhang Qing-Yong
Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Food and Nutrition, Anhui Agricultural University, Hefei 23006, China.
Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Food and Nutrition, Anhui Agricultural University, Hefei 23006, China.
Int J Biol Macromol. 2024 Dec;282(Pt 2):136979. doi: 10.1016/j.ijbiomac.2024.136979. Epub 2024 Oct 28.
The effects of pH-shifting treatments (pH 3, 5, 7, 9, and 11) on the stability of gelatin emulsions made by low-energy stirring were investigated. pH-shifting treatments significantly enhanced the ESI and EAI of the emulsion (P < 0.05) and reduced its particle size (P < 0.05) under low-energy emulsifying conditions. The pH shifting treatment significantly increased the degree of depolymerization and the level of ordered structure of gelatin (P < 0.05). These transformations resulted in a significant increase in the exposure of hydrophobic and negatively charged residues (P < 0.05) on the surface of gelatin, facilitating a faster adsorption rate of gelatin onto the oil-water interface as well as an increase in the amount of gelatin adsorbed at the interface. Moreover, the alkali-shifting treatment promoted the formation of a thin viscoelastic interfacial film, which contributed to the enhanced stability of the emulsion.
研究了pH值调节处理（pH 3、5、7、9和11）对通过低能搅拌制备的明胶乳液稳定性的影响。在低能乳化条件下，pH值调节处理显著提高了乳液的乳化稳定性指数（ESI）和乳化活性指数（EAI）（P<0.05），并减小了其粒径（P<0.05）。pH值调节处理显著提高了明胶的解聚程度和有序结构水平（P<0.05）。这些转变导致明胶表面疏水和带负电荷残基的暴露显著增加（P<0.05），促进了明胶在油水界面的吸附速率加快以及界面处吸附的明胶量增加。此外，碱调节处理促进了薄的粘弹性界面膜的形成，这有助于提高乳液的稳定性。
