Emulsification and Foaming Properties of Hydrophobically Modified Gelatin
| Autor: | Shlomo Magdassi, Ofer Toledano |
|---|---|
| Rok vydání: | 1998 |
| Předmět: |
chemistry.chemical_classification
Chromatography food.ingredient Gelatin Surfaces Coatings and Films Electronic Optical and Magnetic Materials Biomaterials chemistry.chemical_compound Colloid and Surface Chemistry Adsorption food chemistry Chemical engineering Covalent bond Emulsion Zeta potential Molecule lipids (amino acids peptides and proteins) Sodium dodecyl sulfate Alkyl |
| Zdroj: | Journal of Colloid and Interface Science. 200:235-240 |
| ISSN: | 0021-9797 |
| DOI: | 10.1006/jcis.1997.5376 |
| Popis: | Surface active gelatins were formed by covalent attachment of hydrophobic groups to gelatin molecules by reacting N -hydroxysuccinimide esters of various fatty acids (C 4 –C 16 ) with the lysine groups. The surface activity was evaluated by emulsification and foaming properties, and by adsorption at the oil–water interface. It was found that, in general, the modified gelatins are more surface active than the native gelatin. The increase in hydrophobic chain length and the number of attached alkyl chains per gelatin molecule leads to a decrease in the emulsion droplet's size and to more stable emulsions. Adsorption isotherms, at the o/w interface, show much higher surface concentration, at saturation, of the modified gelatin than the native gelatin. The modified gelatins also have high foaming ability and a high foam stability, while the maximal foam activity is obtained by the C 8 modified gelatin. The foaming properties of the surface-active gelatins were also compared to that of sodium dodecyl sulfate (SDS) and it was found that below the CMC of SDS, both foam activity and stability were higher for the modified gelatins. On the other hand, above the CMC the foam activity of SDS was higher, but the foam stability was lower than for C 8 –C 16 -modified gelatins. |
| Databáze: | OpenAIRE |
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