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

Nurin Imana Hidayati (Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No.1 Bulaksumur, Yogyakarta, Indonesia 55281)
Retno Indrati (Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No.1 Bulaksumur, Yogyakarta, Indonesia 55281)
Pudji Hastuti (Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No.1 Bulaksumur, Yogyakarta, Indonesia 55281)
Masahiro Ogawa (Department of Applied Biological Science, Kagawa University, 2393 Ikenobe, Miki, Kita, Kagawa, 761-0795)

agriTECH
Vol 40, No 1 (2020)

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.