Gelatin as texture modifier and porogen in egg white hydrogel
Babaei, Jamal | Mohammadian, Mehdi | Madadlou, Ashkan | Department of Food Science and Engineering, University College of Agriculture & Natural Resources ; University of Tehran | Science et Technologie du Lait et de l'Oeuf (STLO) ; Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST
In the present study, composite egg white/gelatin hydrogels were produced and their porosity was increasedthrough the subsequent removal of gelatin by leaching into water. The composite gel with 0.5% gelatin showed ahigher degree of swelling than did the control gelatin-free sample after 60 min of immersion in an aqueousmedium which was ascribed to the formation of capillary channels due to gelatin leaching. The composite gelcontaining 0.3% gelatin showed the highest water-holding capacity and firmness indices among all samples. Gelporosity decreased with increasing gelatin content. However, after gelatin depletion, higher concentrations ofgelatin yielded hydrogels with higher porosity, as confirmed by scanning electron microscopy. Based on Fouriertransform infra-red spectroscopy, it was concluded that the count of hydrogen bonds decreased after gelatindepletion. X-ray diffraction analysis indicated that intermolecular interaction between gelatin and egg whiteproteins had taken place in the amorphous phase.
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