Effects of cross-linking treatment of ferulic acid on properties of gelatin

Cross-linked gelatin has been prepared using ferulic acid as cross-linking agent in a previous article. The moisture sorption isotherm of the cross-linked gelatin was determined gravimetrically at 25℃. The gel strength and the viscosity of solutions with different concentrations of cross-linked gelatin were determined by texture analyzer and Ubbelohde viscosimeter, respectively. The results show that for the salt saturated solutions with the same water activity, the equilibrium moisture content of the crosslinked gelatin is slightly lower than that of the non cross-linked gelatin in the solutions with low water activity, but the former is slightly higher than the latter when the water activity is high. The moisture sorption isotherm data were mathematically fitted to the GAB model. The critical concentration of the cross-linked gelatin solution to form gel is 0.7% g/mL, which was similar to that of the non cross-linked gelatin solution. Above the critical concentration, the gel strength of the cross-linked gelatin increases with the increase of its concentration, but it is obviously lower than that of the non cross-linked gelatin for the same concentration. The intrinsic viscosity of the cross-linked gelatin is 354.38 mL/g, but that of the non crosslinked gelatin is 85.80 mL/g. © All right reserved.