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 ± 0.01a
4.39 ± 0.04a
2.36 ± 0.01a
At molar ratio 5 : 1
6
2.72 ± 0.08b
4.27 ± 0.03ab
2.59 ± 0.05b
12
2.94 ± 0.16c
4.14 ± 0.07b
2.76 ± 0.01c
24
3.16 ± 0.09d
3.94 ± 0.06c
2.96 ± 0.01d
At molar ratio 10 : 1
6
2.97 ± 0.14c
4.14 ± 0.07b
3.04 ± 0.03e
12
3.22 ± 0.07d
4.15 ± 0.13b
2.95 ± 0.01d
24
3.36 ± 0.02e
3.86 ± 0.12c
3.55 ± 0.01f
Mean ± SD (). Different superscript letters in the same column indicate significant differences (). Control: gelatin without modification.