Effect of gelatin cross-linking on the characteristics of fish oil powder

Yasuhiko Hanzawa, Kiyotaka Nakagawa, Shigeta Aoki, Junya Ito, Shunsuke Matsumoto, Mitsuaki Akutsu, Makoto Kanauchi, Teruo Miyazawa

Research output: Contribution to journalArticle

1 Citation (Scopus)

Abstract

We recently focused on the gelatin/transglutaminase (TGase) cross-linking reaction, and successfully prepared powdered fish oil (PFO) by mixing fish oil with water, emulsifiers, gelatin, and TGase, with subsequent freeze-drying and pulverization of the mixture. Since the cross-linking reaction is considered key in the preparation of PFO, we investigated its role by preparing PFO with and without TGase. As a result, both PFOs contained high amounts of lipids (about 73% by dry weight). PFO prepared with TGase showed good oxidation stability and slow-release property in vitro compared to PFO prepared without TGase. Microscopic observation revealed almost no changes in shape and oil distribution during preservation of both powers. Atomic force microscopy revealed that the crosslinking reaction increased the molecular density of the gelatin surface. This might be related to differences in the properties (i.e., oxidation stability and slow-release property) of the powders. Hence, the production of high quality PFO by using the cross-linking technique is possible

Original languageEnglish
Pages (from-to)209-216
Number of pages8
JournalNippon Shokuhin Kagaku Kogaku Kaishi
Volume63
Issue number5
DOIs
Publication statusPublished - 2016

Keywords

  • Cross-linking
  • DHA
  • EPA
  • Powdered fish oil
  • Transglutaminase

ASJC Scopus subject areas

  • Food Science

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