Improvement of foaming properties of cuttlefish skin gelatin by modification with N-hydroxysuccinimide esters of fatty acid

T. Aewsiri, S. Benjakul, W. Visessanguan, P.A. Wierenga, H. Gruppen

Research output: Contribution to journalArticleAcademicpeer-review

14 Citations (Scopus)

Abstract

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.
Original languageEnglish
Pages (from-to)1277-1284
JournalFood Hydrocolloids
Volume25
Issue number5
DOIs
Publication statusPublished - 2011

Keywords

  • air-water-interface
  • proteins
  • proteolysis
  • adsorption
  • surfactant
  • ovalbumin
  • charge

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