naa a22 4500 510726151 CHVBK 20180411082936.0 cr unu---uuuuu 180411e20130401xx s 000 0 eng 10.1007/s11947-011-0636-1 doi (NATIONALLICENCE)springer-10.1007/s11947-011-0636-1 Emulsifying Property and Antioxidative Activity of Cuttlefish Skin Gelatin Modified with Oxidized Linoleic Acid and Oxidized Tannic Acid [Elektronische Daten] [Tanong Aewsiri, Soottawat Benjakul, Wonnop Visessanguan, Peter Wierenga, Harry Gruppen] Cuttlefish skin gelatins modified with oxidized linoleic acid (OLA) and oxidized tannic acid (OTA) were characterized and determined for emulsifying properties and antioxidative activity. Modification of gelatin with 5% OTA increased the total phenolic content and 1,1-diphenyl-2-picrylhydrazyl, 2,2′-azinobis(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging activity and ferric reducing antioxidant power of gelatin-OTA. Incorporation of OLA into gelatin (OLA-to-free amino group molar ratio of 10:1) increased surface hydrophobicity of gelatin from 17.39 to 32.38 and reduce surface tension at air/water interface of gelatin solution from 53 to 32mN/m. Gelatin-OLA had the increase in emulsion activity index, compared with gelatin without modification and was capable of producing a fine emulsion (d 32 = 0.79μm, d 43 = 0.82μm). Modification of gelatin-OLA complex with OTA at different concentrations (2.5%, 5%, and 10%) increased antioxidative activity but decrease emulsifying properties. However, gelatin-OLA modified with 5% OTA had higher emulsifying properties than the commercial gelatin (bovine gelatin). The presence of an alkyl group and a hydroxyl group in gelatin after modification with OLA and OTA, respectively, was revealed by Fourier transform infrared study. Coincidental decrease in free amino group was also noticeable in modified gelatin. Menhaden oil-in-water emulsion stabilized by gelatin modified with OLA and 5% OTA was more resistant to lipid oxidation and phase separation as evidenced by the lower thiobarbituric acid reactive substances value and smaller oil droplet size, compared with that stabilized by commercial bovine gelatin. Thus, the modification of gelatin by both OLA and OTA was able to improve antioxidative and emulsifying properties of cuttlefish skin gelatin. Springer Science+Business Media, LLC, 2011 Gelatin nationallicence Linoleic acid nationallicence Tannic acid nationallicence Protein modification nationallicence Antioxidant nationallicence Emulsifier nationallicence Surface activity nationallicence Aewsiri Tanong Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, 90112, Hat Yai, Songkhla, Thailand aut Benjakul Soottawat Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, 90112, Hat Yai, Songkhla, Thailand aut Visessanguan Wonnop National Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency, 113 Paholyothin Rd, Klong1, 12120, Klong Luang, Pathumthani, Thailand aut Wierenga Peter Laboratory of Food Chemistry, Wageningen University, Bomenweg 2, 6703 HD, Wageningen, The Netherlands aut Gruppen Harry Laboratory of Food Chemistry, Wageningen University, Bomenweg 2, 6703 HD, Wageningen, The Netherlands aut Food and Bioprocess Technology Springer-Verlag 6/4(2013-04-01), 870-881 1935-5130 6:4<870 2013 6 11947 https://doi.org/10.1007/s11947-011-0636-1 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-011-0636-1 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Aewsiri Tanong Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, 90112, Hat Yai, Songkhla, Thailand aut NATIONALLICENCE 700 1- Benjakul Soottawat Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, 90112, Hat Yai, 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, 12120, Klong Luang, Pathumthani, Thailand aut NATIONALLICENCE 700 1- Wierenga Peter Laboratory of Food Chemistry, Wageningen University, Bomenweg 2, 6703 HD, Wageningen, The Netherlands aut NATIONALLICENCE 700 1- Gruppen Harry Laboratory of Food Chemistry, Wageningen University, Bomenweg 2, 6703 HD, Wageningen, The Netherlands aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/4(2013-04-01), 870-881 1935-5130 6:4<870 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer