Enhancement of Hydrophobicity of Fish Skin Gelatin via Molecular Modification with Oxidized Linoleic Acid

Table 2

Surface hydrophobicity, free amino group content, and carbonyl content of fish gelatin modified without and with OLA prepared at various oxidation times using different molar ratios of OLA/free amino group of gelatin.

Molar ratio of OLA/free amino group	Oxidation time of OLA (h)	Surface hydrophobicity	Free amino group content (µmol/g protein)	Carbonyl content (nmol/mg protein)
Control	—	2.06 ± 0.01^a	4.39 ± 0.04^a	2.36 ± 0.01^a
At molar ratio 5 : 1	6	2.72 ± 0.08^b	4.27 ± 0.03^ab	2.59 ± 0.05^b
	12	2.94 ± 0.16^c	4.14 ± 0.07^b	2.76 ± 0.01^c
	24	3.16 ± 0.09^d	3.94 ± 0.06^c	2.96 ± 0.01^d
At molar ratio 10 : 1	6	2.97 ± 0.14^c	4.14 ± 0.07^b	3.04 ± 0.03^e
	12	3.22 ± 0.07^d	4.15 ± 0.13^b	2.95 ± 0.01^d
	24	3.36 ± 0.02^e	3.86 ± 0.12^c	3.55 ± 0.01^f

Mean ± SD (). Different superscript letters in the same column indicate significant differences (). Control: gelatin without modification.