Whipping Property of an Enzymatically Modified Gelatin and Its Application to a Foam-containing Food

Abstract

A papain-catalyzed reaction permits covalent attachment of hydrophobic L-leucine n-butyl ester to hydrophilic gelatin to produce an enzymatically modified gelatin (EMG-4) with surfactancy [Agric. Biol. Chem., 45, 1621 (1981)]. EMG-4 and egg white (control) were dissolved in water and whipped by lower-speed mixing with an usual mixer and by higher-speed mixing with a homogenizer. In both cases of mixing, the overrun observed for the EMG-4 solution was lager than that observed for the egg white solution, and EMG-4 produced a finer and more stable foam structure than egg white. In the presence of added sugar, the EMG-4 foam was more viscous and elastic than the egg white foam. The jelly sample prepared with EMG-4 at a lower speed mixing showed the largest degree of overrun and, at the same time, the smallest value of hardness when measured with a texturometer at a low level of clearane.