Emulsifying Characteristics of Gelatin Hydrolysate from Tilapia Skin Covalently Attached with N-hydroxysuccinimide Esters of Fatty Acids

https://doi.org/10.22146/agritech.42064

Nurin Imana Hidayati(1), Retno Indrati(2*), Pudji Hastuti(3), Masahiro Ogawa(4)

(1) Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No.1 Bulaksumur, Yogyakarta, Indonesia 55281
(2) Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No.1 Bulaksumur, Yogyakarta, Indonesia 55281
(3) Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No.1 Bulaksumur, Yogyakarta, Indonesia 55281
(4) Department of Applied Biological Science, Kagawa University, 2393 Ikenobe, Miki, Kita, Kagawa, 761-0795
(*) Corresponding Author

Abstract


This study aims to combine two modification methods, namely enzymatic hydrolysis and covalent attachment with hydrophobic groups, to increase the emulsifying properties of gelatin. The experiment was conducted by using a completely randomized design with three replicates. Enzymatic hydrolysis of gelatin resulted in higher contents of free amino groups, which could be attached to hydrophobic groups. Gelatin hydrolysates covalently attached with the N-hydroxysuccinimide esters of C14:0 and C18:0 fatty acids at a molar ratio of 3.0 showed high emulsifying activity but low stability. Among the samples obtained, gelatin hydrolysate covalently attached with C18:0 at a molar ratio of 3.0 revealed the highest emulsifying activity; however, this sample cannot be considered the best emulsifier among the samples because of its low stability.

Keywords


Covalent attachment; emulsion; gelatin; hydrolysis

Full Text:

PDF


References

Aewsiri, T., Benjakul, S., & Visessanguan, W. 2009. Functional properties of gelatin from cuttlefish (Sepia pharaonis) skin as affected by bleaching using hydrogen peroxide, Food Chemistry, 115 (1): 243-249. doi.org/10.1016/j.foodchem.2008.12.012

Aewsiri, T., Benjakul, S., Visessanguan, W., Wierenga, P. A., & Gruppen, H. 2011. Improvement of foaming properties of cuttlefish skin gelatin by modification with N-hydroxysuccinimide esters of fatty acid, Food Hydrocolloids, 25(5): 1277-1284. doi.org/10.1016/j.foodhyd.2010.11.027

Chen. S., Tang, L., Su, W., Weng, W., Osako, K., & Tanaka, M. 2015. Separation and characterization of alpha-chain subunits from tilapia (Tilapia zillii) skin gelatin using ultrafiltration, Food Chemistry, 188: 350–356. doi.org/10.1016/j.foodchem.2015.04.084

Church, F. C., Swaisgood, H. E., Porter, D. H., & Catignani, G. L. 1983. Spectrophotometric assay using o-phthaldialdehyde for determination of proteolysis in milk and isolated milk proteins, Journal of Dairy Science, 66(6): 1219-1227. doi.org/10.3168/jds.S0022-0302(83)81926-2

Demetriades, K., Coupland, J. N., & Mc.Clements, D. J. 1997. Physical Properties of whey protein stabilized emulsions as related to pH and NaCl, Journal of Food Science 62(2): 342-347. doi.org/10.1111/j.1365-2621.1997.tb03997.x

Fustier, P., Taherian, A. R., & Ramaswamy, H. S. 2010. Emulsion delivery systems for functional foods. In Smith, J. & Charter, E., editors, Functional Food Product Development, Wiley Blackwell Publishing House, United States.

Haug, I. J. & Draget, K. I. 2011. Gelatin. In Philips, G,.O. & Williams, P.A., editors, Handbook of Food Proteins, 1st Ed., Woodhead Publishing, Cambridge, pp 92-105.

Held, P. 2001. Total protein quantification. https://www.biotwk.com/resources/application-notes/total-protein-quantification-using-opa/ October 2016.

Jain, G. K., Ahmad, F. J., & Khar, R. K. 2012. Pharmaceutical Emulsions (Chapter 9). In Smith, A.L., editor, Theory and Practice of Physical Pharmacy. 1st Ed. Elsevier, New Delhi, India, pp 223-248.

Jain, S., Dhakar, D., & Anal, A. K. 2017. Proteins and peptides derived from chicken processing by products and waste (Chapter 16.3). In Anal, A.K., editor, Food Processing By-Products and their Utilization, John Wiley & Sons Ltd. United Kingdom, 372-386.

Lin, L.H., & Chen, K. M. (2006). Preparation and surface activity of gelatin derivative surfactants. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 272(1-2): 8–14. doi.org/10.1016/j.colsurfa.2005.07.006

Lin, L. H., Chen, K. M., Liu, H. J., Chu, H. C., Kuo, T. C., Hwang, M. C., & Wang, C. F. (2012). Preparation and surface activities of modified gelatin–glucose conjugates. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 408: 97–103. doi.org/10.1016/j.colsurfa.2012.05.036

Ma, C-Y., & Wood, D. F. 1987. Functional properties of oat proteins modified by acylation, trypsin hydrolysis or linoleate treatment, Journal of the American Oil Chemists' Society, 64 (12): 1726-1731.

Magdassi, S., Toledano, I.O., & Zakay-Rones, Z. 1996. Solubilization in colloidal immunoclusters, Journal of Colloid and Interface Science, 184(2): 360-364. doi.org/10.1006/jcis.1996.0630

Matemu, A.O, Kayahara, H., Murasawa, H., Katayama, S., & Nakamura, S. 2011. Improved emulsifying properties of soy proteins by acylation with saturated fatty acids, Food Chemistry, 124 (2): 596–602. /doi.org/10.1016/j.foodchem.2010.06.081

Matemu, A.O., Katayama, S., Kayahara, H., Murasawa, H., & Nakamura, S. 2012. Improving Surface Functional Properties of Tofu Whey-Derived Peptides by Chemical Modification with Fatty Acids, Journal of Food Science, 77(4): C333-9. Doi: 10.1111/j.1750-3841.2012.02631.x

Monahan, F. J., McClements, D. J., & German, J. B. 1996. Disulfide-mediated polymerization reactions and physical properties of heated WPI-stabilized emulsions, Journal of Food Science, 61(3), 504-509. Doi.org/10.1111/j.1365-2621.1996.tb13143.x

Murray, B. S. 2008. Controlling emulsion stability : microstructural and microrheological origins of flocculating systems in Gums and Stabilisers for the Food Industry 14 (Williams, P. A. and Philips, G. O), Royal Society of Chemistry, United Kingdom: 211-220.

Pearce, K. N., & Kinsella, J. E. (1978). Emulsifying properties of proteins: evaluation of a turbidimetric technique. Journal of Agricultural and Food Chemistry, 26 (3): 716-723. Doi.org/10.1021/jf60217a041

Robinson, H. W., & Hogden, C. G. 1940. The biuret reaction in the determination of serum proteins: I. A study of the conditions necessary for the production of a stable color which bears a quantitative relationship to the protein concentration, Journal of Biological Chemistry, 135: 707-726.

Schwenke, K. D., Knopfe, C., Seifert, A., Gornitz, E., & Ziwer, D. 2001. Acetylation of faba bean legumin: Conformational changes and aggregation, Journal of the Science of Food and Agriculture, 81 (1): 126-134. Doi.org/10.1002/1097-0010(20010101)81:1<126::AID-JSFA788>3.0.CO;2-Y

Surh J., Gu, Y. S., Decker, E. A. & McClements, D. J. 2005. Influence of environmental stresses on stability of o/w emulsions containing cationic droplets stabilized by SDS−fish gelatin membranes, Journal of Agricultural and Food Chemistry, 53 (10): 4236-4244. Doi.org/10.1021/jf047944i

Wanasundara, P.K.J.P.D. & Shahidi, F. 1997. Functional properties of acylated flax protein isolates. Journal of Agriculture and Food Chemistry, 45(7):2431–41. doi.org/10.1021/jf9607829



DOI: https://doi.org/10.22146/agritech.42064

Article Metrics

Abstract views : 2758 | views : 2375

Refbacks

  • There are currently no refbacks.


Bookmark and Share


Copyright (c) 2020 Nurin Imana Hidayati, Retno Indrati, Pudji Hastuti, Masahiro Ogawa

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

agriTECH has been Indexed by:

Emerging Source Citation Index Directory of Open Access Journals CABI.org Dimensions Google Scholar Sinta Garuda

agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.

website statisticsView My Stats