naa a22 4500 510725678 CHVBK 20180411082934.0 cr unu---uuuuu 180411e20130301xx s 000 0 eng 10.1007/s11947-011-0553-3 doi (NATIONALLICENCE)springer-10.1007/s11947-011-0553-3 Enhancement of Emulsifying Properties of Cuttlefish Skin Gelatin by Modification with N -hydroxysuccinimide Esters of Fatty Acids [Elektronische Daten] [Tanong Aewsiri, Soottawat Benjakul, Wonnop Visessanguan, Angel Encarnacion, Peter Wierenga, Harry Gruppen] 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 0-500mM). Emulsion was also stable after being heated at 50-90°C for 30min. Springer Science + Business Media, LLC, 2011 Gelatin nationallicence N -hydroxysuccinimide ester of fatty acid nationallicence Chemical modification nationallicence Surface active nationallicence Emulsifying property nationallicence Sepia pharaonis nationallicence Aewsiri Tanong Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, 90112, Songkhla, Thailand aut Benjakul Soottawat Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, 90112, Songkhla, Thailand aut Visessanguan Wonnop National Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency, 113 Paholyothin Rd., Klong1, Klong Luang, 12120, Pathumthani, Thailand aut Encarnacion Angel Department of Agriculture, Bureau of Fisheries and Aquatic Resources, PCA Bldg. Elliptical Rd. Diliman, Quezon City, Philippines aut Wierenga Peter Laboratory of Food Chemistry, Wageningen University, Bomenweg 2, 6703, Wageningen, HD, The Netherlands aut Gruppen Harry Laboratory of Food Chemistry, Wageningen University, Bomenweg 2, 6703, Wageningen, HD, The Netherlands aut Food and Bioprocess Technology Springer-Verlag 6/3(2013-03-01), 671-681 1935-5130 6:3<671 2013 6 11947 https://doi.org/10.1007/s11947-011-0553-3 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-011-0553-3 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Aewsiri Tanong Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, 90112, Songkhla, Thailand aut NATIONALLICENCE 700 1- Benjakul Soottawat Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, 90112, Songkhla, Thailand aut NATIONALLICENCE 700 1- Visessanguan Wonnop National Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency, 113 Paholyothin Rd., Klong1, Klong Luang, 12120, Pathumthani, Thailand aut NATIONALLICENCE 700 1- Encarnacion Angel Department of Agriculture, Bureau of Fisheries and Aquatic Resources, PCA Bldg. Elliptical Rd. Diliman, Quezon City, Philippines aut NATIONALLICENCE 700 1- Wierenga Peter Laboratory of Food Chemistry, Wageningen University, Bomenweg 2, 6703, Wageningen, HD, The Netherlands aut NATIONALLICENCE 700 1- Gruppen Harry Laboratory of Food Chemistry, Wageningen University, Bomenweg 2, 6703, Wageningen, HD, The Netherlands aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/3(2013-03-01), 671-681 1935-5130 6:3<671 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer