Physicochemical Properties of Enzymatically Modified Gelatin as a Proteinaceous Surfactant
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概要
- 論文の詳細を見る
An enzymatically modified gelatin (EMG-12) produced with covalent attachment of an lleucine n-dodecyl ester w s investigated as to its emulsifying properties under various conditions. The emulsifying activity of EMG-12was not so dependent on temperature as that of Tween-80 (T-80) used as a control. EMG-12and T-80 were investigated as to two parameters: their emulsion stability against coalescence and that against creaming. Both for EMG-12 and T-80, a lower temperature and a higher emulsifier concentration had a more favorable effect on these parameters. It was characteristic that the cream layer of the emulsion prepared with EMG-12held a large amount of entrapped water. Other surface properties of EMG-12, including its molecular area at the oil/water interface, are discussed.
- 社団法人 日本農芸化学会の論文
著者
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Watanabe Michiko
Department Of Agricultural Chemistry The University Of Tokyo
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ARAI Soichi
Department of Agricultural Chemicatry, The University of Tokyo
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FUJII Norikazu
Department of Agricultural Chemistry, The University of Tokyo
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