Table 7.
Emulsifying and foaming properties of gelatins extracted from smooth-hound shark skin.
| Gelatins* | (g/100 ml) | EAI (m2/g) | ESI (min) | Foaming expansion (%) | Stability at 30 min (%) | Stability at 60 min (%) |
|---|---|---|---|---|---|---|
|
FGUS |
1 | 28.56 ± 0.26aA | 45.74 ± 1.25aA | 166.56 ± 2.32aA | 165.32 ± 1.23aA | 162.33 ± 1.22aA |
| 2 | 34.57 ± 0.85aA | 34.26 ± 1.56aA | 169.42 ± 1.26aA | 168.22 ± 2.02aA | 167.44 ± 2.10aA | |
|
3 |
39.42 ± 1.02aA |
24.28 ± 0.75aA |
172.33 ± 2.35aA |
171.21 ± 3.06aA |
171.12 ± 1.14aA |
|
|
FGMS |
1 | 20.15 ± 0.78bA | 46.58 ± 1.59aA | 162.53 ± 4.59aA | 160.66 ± 2.33aA | 157.56 ± 3.12aA |
| 2 | 25.48 ± 0.94bA | 37.24 ± 1.86aA | 165.46 ± 2.45aA | 163.88 ± 1.15aA | 159.98 ± 2.18bA | |
|
3 |
29.74 ± 1.25bA |
25.48 ± 1.05aA |
169.23 ± 1.26aA |
168.48 ± 1.27aA |
167.55 ± 1.24aA |
|
|
FGOS |
1 | 19.54 ± 0.82cA | 47.85 ± 2.96aA | 159.22 ± 1.89bA | 155.27 ± 3.25bA | 150.75 ± 2.14bA |
| 2 | 24.45 ± 0.45bA | 35.79 ± 1.86aA | 163.42 ± 5.68aA | 157.23 ± 2.74bA | 152.33 ± 1.41cA | |
|
3 |
27.46 ± 0.59bA |
26.56 ± 0.99aB |
166.45 ± 1.17bA |
159.66 ± 2.53bA |
154.22 ± 2.74bA |
|
|
SGUS |
1 | 25.73 ± 1.18aA | 45.82 ± 1.52aA | 159.63 ± 3.15aA | 157.25 ± 1.42aB | 156.53 ± 2.58aB |
| 2 | 30.25 ± 1.03aB | 33.75 ± 1.08bA | 160.26 ± 2.59aB | 159.22 ± 1.07aB | 157.36 ± 3.06aB | |
|
3 |
32.42 ± 1.63aB |
24.38 ± 1.01bA |
163.77 ± 2.48aB |
162.34 ± 2.04aB |
161.25 ± 2.01aB |
|
|
SGMS |
1 | 21.75 ± 0.68bA | 48.75 ± 1.55aA | 155.62 ± 1.48aB | 152.59 ± 2.45aB | 148.59 ± 1.10bB |
| 2 | 25.71 ± 0.99bA | 39.48 ± 2.22aA | 158.42 ± 3.49aB | 153.69 ± 3.25bB | 150.36 ± 1.21bB | |
|
3 |
30.12 ± 0.82aA |
27.46 ± 1.04aA |
159.63 ± 3.55aB |
155.96 ± 1.58bB |
151.52 ± 2.31bB |
|
| SGOS | 1 | 20.41 ± 0.57bA | 47.79 ± 1.99aA | 150.26 ± 4.77bB | 147.20 ± 2.17bB | 144.59 ± 1.71bB |
| 2 | 25.17 ± 0.48bA | 37.55 ± 0.75aA | 152.42 ± 1.58bB | 150.08 ± 1.18bB | 148.26 ± 2.84bA | |
| 3 | 29.15 ± 0.88aA | 28.66 ± 1.96aA | 154.23 ± 3.16bB | 151.26 ± 1.16bB | 149.06 ± 2.47bB |
*FGUS: Freeze-dried Gelatin from the Untreated Skin; FGMS: Freeze-dried Gelatin from the Microwaves-pretreated Skin; FGOS: Freeze-dried Gelatin from the Oven-pretreated Skin; SGUS: Spray-dried Gelatin from the Untreated Skin; SGMS: Spray-dried Gelatin from the Microwaves-pretreated Skin; SGOS: Spray-dried Gelatin from the Oven-pretreated Skin. EAI: Emulsion Activity Index; ESI: Emulsion Stability Index. a,b,c Different lower case letters in the same column within the same drying method and the same gelatin concentration indicate significant differences (p < 0.05). A,B Different capital letters in the same column within the same pretreatment method indicate significant differences (p < 0.05).