Quality Evaluation of a Concentrated Emulsion Prepared with Enzymatically Modified Gelatin

Abstract

L-Leucine n-dodecyl ester was covalently attached to gelatin by modification with papain under a specific condition. The product linked 0.44% L-leucine n-dodecyl ester on weight basis and showed a high degree of surfactancy permitting emulsificaton of soybean oil. This surfactant was used as an ingredient for preparing a mayonnaise-simulated emulsion, with the result that the emulsion resembled commercial mayonnaise items with respect to oil-particle size distribution, texturometric parameters on hardness and adhesiveness, viscometric flow behavior, and sensory scores. The use of secondary ingredients including seasonings together with the enzymatically modified gelatin, had no adverse effect on the emulsion formation, Also, the emulsion prepared with this surfactant was characterized by a low degree of drainage formation during storage and found to be stable over a long period of time.