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Le-Ying Yang

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Improving foaming properties of fish gelatin by neutral protease and gum arabic - npj Science of Food

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By Yu Chen, Yi Pan, Yu-Ting Hu, Xiao-Mei Sha, Zong-Cai Tu, Le-Ying Yang, Lin-Ru Wang
| Nature Verified
Abstract Neutral protease and gum arabic (GA) were combined to enhance foaming ability (FA) and foaming stability (FS) of fish gelatin. Meanwhile, structural changes of pure, single-modified and combined-modified fish gelatins were evaluated in detail to investigate the mechanism. FA and FS of combined-modified fish gelatin were boosted to the maximum of 158% and 55%, respectively. The enzymolysis enhanced the surface hydrophobicity (increased by 40%) and destroyed the microstructure.
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