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

doi:10.3136/nskkk.63.209

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 journal › Article › peer-review

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.

Original language	English
Pages (from-to)	209-216
Number of pages	8
Journal	Nippon Shokuhin Kagaku Kogaku Kaishi
Volume	63
Issue number	5
DOIs	https://doi.org/10.3136/nskkk.63.209
Publication status	Published - 2016

Keywords

Cross-linking
DHA
EPA
Powdered fish oil
Transglutaminase

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title = "Effect of gelatin cross-linking on the characteristics of fish oil powder",

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.",

keywords = "Cross-linking, DHA, EPA, Powdered fish oil, Transglutaminase",

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

note = "Publisher Copyright: Copyright {\textcopyright} 2016, Japanese Society for Food Science and Technology.",

year = "2016",

doi = "10.3136/nskkk.63.209",

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AU - Hanzawa, Yasuhiko

AU - Nakagawa, Kiyotaka

AU - Aoki, Shigeta

AU - Ito, Junya

AU - Matsumoto, Shunsuke

AU - Akutsu, Mitsuaki

AU - Kanauchi, Makoto

AU - Miyazawa, Teruo

PY - 2016

Y1 - 2016

N2 - 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.

AB - 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.

KW - Cross-linking

KW - DHA

KW - EPA

KW - Powdered fish oil

KW - Transglutaminase

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

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Keywords

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