Enhancement of Emulsifying Properties of Cuttlefish Skin Gelatin by Modification with N-hydroxysuccinimide Esters of Fatty Acids

被引：18

作者：

Aewsiri, Tanong ^{[1
]}

Benjakul, Soottawat ^{[1
]}

Visessanguan, Wonnop ^{[2
]}

Encarnacion, Angel B. ^{[3
]}

Wierenga, Peter A. ^{[4
]}

Gruppen, Harry ^{[4
]}

机构：

[1] Prince Songkla Univ, Fac Agroind, Dept Food Technol, Hat Yai 90112, Songkhla, Thailand

[2] Natl Sci & Technol Dev Agcy, Natl Ctr Genet Engn & Biotechnol, Klongluang 12120, Pathumthani, Thailand

[3] Bur Fisheries & Aquat Resources, Dept Agr, Quezon City, Philippines

[4] Wageningen Univ, Food Chem Lab, NL-6703 HD Wageningen, Netherlands

来源：

FOOD AND BIOPROCESS TECHNOLOGY | 2013年 / 6卷 / 03期

关键词：

Gelatin; N-hydroxysuccinimide ester of fatty acid; Chemical modification; Surface active; Emulsifying property; Sepia pharaonis; IN-WATER EMULSIONS; FISH GELATIN; PROTEINS; STABILITY; SURFACE; ADSORPTION;

D O I：

10.1007/s11947-011-0553-3

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Cuttlefish (Sepia pharaonis) skin gelatin modified with N-hydroxysuccinimide esters of various fatty acids including capric acid (C10:0), lauric acid (C12:0), and myristic acid (C14:0) at different molar ratios was characterized and determined for emulsifying property. Fatty acid esters were incorporated into gelatin as indicated by the decrease in free amino group content. Gelatin modified with fatty acid ester had the increased surface hydrophobicity and emulsifying property with coincidental decrease in surface tension. Gelatin modified with fatty acid ester of C14:0 showed the highest surface activity, especially with the high degree of modification. Emulsion stabilized by gelatin modified with fatty acid ester of C14:0 had a smaller mean particle diameter with higher stability, compared with that stabilized by the control gelatin (without modification). Emulsion stabilized by modified gelatin remained stable at various pH (3-8) and salt concentrations (NaCl 0-500 mM). Emulsion was also stable after being heated at 50-90 A degrees C for 30 min.

引用

页码：671 / 681

页数：11

共 30 条

[1] Antioxidative activity and emulsifying properties of cuttlefish skin gelatin modified by oxidised phenolic compounds [J].