Antioxidative activity and emulsifying properties of cuttlefish skin gelatin modified by oxidised phenolic compounds

被引：183

作者：

Aewsiri, Tanong ^{[1
]}

Benjakul, Soottawat ^{[1
]}

Visessanguan, Wonnop ^{[2
]}

Eun, Jong-Bang ^{[3
]}

Wierenga, Peter A. ^{[4
,5
]}

Gruppen, Harry ^{[6
]}

机构：

[1] Prince Songkla Univ, Fac Agroind, Dept Food Technol, Hat Yai 90112, Songkhla, Thailand

[2] Natl Ctr Genet Engn & Biotechnol, Natl Sci & Technol Dev Agcy, Klongluang 12120, Pathumthani, Thailand

[3] Chonnam Natl Univ, Coll Agr & Life Sci, Dept Food Sci & Technol, Kwangju 500757, South Korea

[4] Univ Wageningen & Res Ctr, Food Phys Grp, NL-6703 HD Wageningen, Netherlands

[5] Univ Wageningen & Res Ctr, Food Chem Lab, NL-6703 HD Wageningen, Netherlands

[6] Wageningen Univ, Food Chem Lab, NL-6700 EV Wageningen, Netherlands

来源：

FOOD CHEMISTRY | 2009年 / 117卷 / 01期

关键词：

Gelatin; Phenolic compounds; Protein-phenolic complex; Antioxidative activity; Emulsifying properties; WHEY-PROTEIN ISOLATE; EMULSIONS; STABILITY; COLLAGEN; SURFACTANT;

D O I：

10.1016/j.foodchem.2009.03.092

中图分类号：

O69 [应用化学];

学科分类号：

070301 [无机化学];

摘要：

Antioxidative activity and emulsifying properties of cuttlefish skin gelatin modified by different oxidised phenolic compounds including caffeic acid, ferulic acid and tannic acid at different concentrations were investigated. Oxidised phenolic compounds were covalently attached to gelatin as indicated by the decrease in amino groups. Fourier transform infrared spectroscopic studies indicated the presence of an aromatic ring and a hydroxyl group in gelatin after modification. Modified gelatin had the increased antioxidative activity but the decreased surface hydrophobicity. Gelatin modified with 55; oxidised tannic acid had no change in emulsifying properties. Emulsion stability and oxidative stability of menhaden oil-in-water emulsion stabilised by 0.5% and 1.0% gelatin without and with modification by 5% oxidised tannic acid were studied. Both gelatins at a higher concentration (1.0%) yielded an emulsion with a smaller particle size. Modified gelatin inhibited the formation of TBARS in the emulsion more effectively than the control gelatin throughout the 12 days of storage. (C) 2009 Elsevier Ltd. All rights reserved.

引用

页码：160 / 168

页数：9

共 41 条

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