Journal
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Volume 48, Issue 4, Pages 650-660Publisher
ELSEVIER
DOI: 10.1016/j.ijbiomac.2011.02.006
Keywords
Gelatin; Protein modification; Lipid oxidation; Surface activity; Foaming property; Emulsifying property
Funding
- Prince of Songkla University
- Office of the Higher Education Commission, Thailand
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Surface activity and molecular changes of cuttlefish skin gelatin modified with oxidized linoleic acid (OLA) prepared at 60, 70 and 80 degrees C at different times were investigated. Modification of gelatin with OLA could improve surface activity of resulting gelatin as evidenced by the decreased surface tension and the increased foaming and emulsifying properties. Interaction between OLA and gelatin led to the generation of carbonyl groups, loss of free amino content and the increase in particle size of resulting gelatin. Emulsion stabilized by modified gelatin had the smaller mean particle diameter with higher stability, compared with that stabilized by gelatin without modification. (C) 2011 Elsevier B.V. All rights reserved.
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