Journal of Chemistry / 2019 / Article / Tab 2

Research Article

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 groupOxidation time of OLA (h)Surface hydrophobicityFree amino group content (µmol/g protein)Carbonyl content (nmol/mg protein)

Control2.06 ± 0.01a4.39 ± 0.04a2.36 ± 0.01a

At molar ratio 5 : 162.72 ± 0.08b4.27 ± 0.03ab2.59 ± 0.05b
122.94 ± 0.16c4.14 ± 0.07b2.76 ± 0.01c
243.16 ± 0.09d3.94 ± 0.06c2.96 ± 0.01d

At molar ratio 10 : 162.97 ± 0.14c4.14 ± 0.07b3.04 ± 0.03e
123.22 ± 0.07d4.15 ± 0.13b2.95 ± 0.01d
243.36 ± 0.02e3.86 ± 0.12c3.55 ± 0.01f

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