Anhydride structures affect the acylation modification and emulsion stabilization ability of mammalian and fish gelatins

Effects of octenyl succinic anhydride chemical modification and surfactant physical modification of bovine bone gelatin on the stabilization of fish oil-loaded emulsions

“…The ESI value (100.5 ± 14.9 min) of the emulsion stabilized by BBG at pH 6.0 were lower to that (188.9 ± 1.2 min) of the emulsion stabilized by BBG at pH 9.0 ( Zhang et al, 2022 ). The ESI values (191.0 ± 33.9 min) of the emulsion stabilized by OBBG at pH 6.0 were similar to that (183.0 ± 1.2 min) of the emulsion stabilized by OBBG at pH 9.0 ( Zhang et al, 2022 ). BBG at low pH had low emulsifying parameters than that at high pH, which was consistent with previous work on the EAI and ESI values of ovomucin ( Shan et al, 2012 ).…”

“…2 , EAI and ESI values of the fish oil-loaded emulsions stabilized by gelatin with or without small molecular surfactants at pH 6.0 were analyzed. The EAI values (12.4 ± 0.5 m 2 /g for BBG group and 12.9 ± 0.7 m 2 /g for OBBG group) of the emulsions stabilized by gelatins at pH 6.0 were lower than those (22.2 ± 0.2 m 2 /g for BBG group and 33.5 ± 0.2 m 2 /g for OBBG group) of the emulsions stabilized by gelatins at pH 9.0 ( Zhang et al, 2022 ), which might be resulted from the negative charge amount differences of gelatins at different pH ( Fig. 6 C) and the initial droplet sizes ( Fig.…”

“…As shown in Fig. 6 A, our previous work suggested OSA modification could form some 12-carbon chains with free side carboxyl groups on the polypeptide chain of gelatin molecule (Zhang, Ding, Tao, Liu et al, 2020 , Zhang et al, 2022 ). Our previous work suggested that, at an OSA mass ratio of 0.10 g/g of gelatin, the degree of succinylation of BBG was 75.8 %±0.7 % (Zhang, Ding, Tao, Liu, et al, 2020 ).…”

“…1 B–1D and Fig. S1 ) showed OSA modification mainly decreased the β-sheet percentage and increased β-turn percentage of BBG, which might be resulted from the introduction of 12-carbon chains with free side carboxyl groups on the polypeptide chain of gelatin molecule (Zhang, Ding, Tao, Liu et al, 2020 , Zhang et al, 2022 ).…”

“…Our previous work found, in a typical physical modification method, gelatins and small molecular surfactants could synergetically (Span 80 and soybean lecithin [SL]) and competitively (Tween 80 and sodium dodecyl sulfate [SDS]) stabilize oil-in-water emulsions ( Zhang, Ding, Zhang, et al, 2020 ), which were affected by the preparation pH ( Zhang, Ding, Tao, Wang, & Zhong, 2020 ) and the adjusted pH ( Zhang, Ding, Wang, & Zhong, 2020 ). Further, our previous work also found, in a typical chemical modification method, octenyl succinic anhydride (OSA)-modified bovine bone gelatin (OBBG) had better droplet stability and creaming stability of fish oil-loaded emulsions than unmodified bovine bone gelatin (BBG), whereas octenyl succinic anhydride-modified cold water fish skin gelatin only improved droplet stability of fish oil-loaded emulsions than unmodified cold water fish skin gelatin ( Zhang et al, 2020 , Zhang et al, 2022 ).…”