{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,11,4]],"date-time":"2026-11-04T18:27:29Z","timestamp":1793816849235,"version":"4.6.1"},"reference-count":28,"publisher":"MDPI AG","issue":"9","license":[{"start":{"date-parts":[[2022,4,26]],"date-time":"2022-04-26T00:00:00Z","timestamp":1650931200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The aim of this research was to modify gelatin (GT) with 2-octenyl succinic anhydride (OA) and gallic acid (GA) and investigate its functionalities. GT modified with OA (GT-OA) has an improved water solubility at room temperature and an enhanced surface activity, foaming capacity, and pH buffering ability. Regarding antioxidant activity, GT-OA grafted with GA to generate the compound GT-OA-GA has shown good antioxidant activity. Particularly, GT-OA-GA surpassed GA in ferrous ion (Fe2+)-chelating activity. With respect to antimicrobial activity, GT-OA-GA could be complexed with zinc ions (Zn2+), and this complex exhibited good antimicrobial activity against Staphylococcus aureus and Escherichia coli (O157:H7). Chemically modified GT has better water solubility at room temperature and more functionalities than unmodified GT. Thus, it can be used as an emulsifier or coating material in food, cosmetic, and pharmaceutical industries pertaining to GT applications.<\/jats:p>","DOI":"10.3390\/foods11091241","type":"journal-article","created":{"date-parts":[[2022,4,26]],"date-time":"2022-04-26T11:45:55Z","timestamp":1650973555000},"page":"1241","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":10,"title":["Functionalities of Gelatin Modified with 2-Octenyl Succinic Anhydride and Gallic Acid"],"prefix":"10.3390","volume":"11","author":[{"given":"Tai-Ti","family":"Liu","sequence":"first","affiliation":[{"name":"Department of Food Science, Yuanpei University of Medical Technology, No. 306 Yuanpei Street, Hsinchu 30015, Taiwan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xin-Yi","family":"Zhuang","sequence":"additional","affiliation":[{"name":"Department of Food Science, Yuanpei University of Medical Technology, No. 306 Yuanpei Street, Hsinchu 30015, Taiwan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tsung-Shi","family":"Yang","sequence":"additional","affiliation":[{"name":"Department of Cosmeceutics, China Medical University, No. 100, Sec. 1, Jingmao Rd., Beitun Dist., Taichung 406040, Taiwan"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2022,4,26]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Phillips, G.O., and Williams, P.A. 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