Journal
FOOD HYDROCOLLOIDS
Volume 25, Issue 5, Pages 1277-1284Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2010.11.027
Keywords
Gelatin; N-Hydroxylsuccinimide ester of fatty acid; Chemical modification; Adsorption kinetics; Foam properties
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Funding
- Office of the Higher Education Commission, Thailand
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Conformation and foaming properties of cuttlefish skin gelatin modified by N-hydroxysuccinimide esters of different saturated fatty acids including capric acid (C10:0), lauric acid (C12:0) and myristic acid (C14:0) at different molar ratios (0.25, 0.50, 1.00 and 2.00) were investigated. Covalent attachment of fatty acids into gelatin was observed as evidenced by the decrease in amino groups. Fourier transform infrared spectroscopic study indicated the presence of alkyl group of modified gelatin. The higher increase in surface activity with coincidental increase in surface hydrophobicity was observed in gelatin modified with fatty acid ester having a longer chain, especially at the higher molar ratio. The increase in foam expansion was related with the improved surface activity mediated by the modification by N-hydroxysuccinimide esters of fatty acid. (C) 2010 Elsevier Ltd. All rights reserved.
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