Effects of α1/α2 ratios and drying temperatures on the properties of gelatin films prepared from tilapia (Tilapia zillii) skins

被引：16
作者：
Chen, Shulin [1 ]
Tang, Lanlan [1 ]
Hao, Gengxin [1 ]
Weng, Wuyin [1 ]
Osako, Kazufumi [2 ]
Tanaka, Munehiko [3 ]
机构：
[1] Jimei Univ, Coll Food & Biol Engn, Xiamen 361021, Peoples R China
[2] Tokyo Univ Marine Sci & Technol, Dept Food Sci & Technol, Tokyo, Japan
[3] Kokugakuin Tochigi Jr Coll, Tochigi, Tochigi 3288588, Japan
来源：
FOOD HYDROCOLLOIDS | 2016年 / 52卷
关键词：
Alpha subunits; Skin gelatin; Tilapia skin; alpha(1)/alpha(2) ratios; Tensile strength; Circular dichroism; PHYSICAL-PROPERTIES; FISH GELATIN; PROTEINS; COLLAGEN;
D O I：
10.1016/j.foodhyd.2015.07.026
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Effects of alpha(1)/alpha(2) ratios and drying temperatures on the properties of tilapia skin gelatin films were investigated. Tensile strength (TS) of alpha(1)-subunit based films and alpha(2)-subunit based films were 30.4 MPa and 12.8 MPa, respectively. When films were prepared from alpha-subunits at alpha(1)/alpha(2) ratio of 2/1, both TS and elongation at break (EAB) of films were the highest. The color of alpha-subunit based composite films was similar to that of alpha(2)-subunit based films. However, no obvious changes in the SDS-PAGE patterns were observed between film-forming solutions and films. On the other hand, the TS and EAB of alpha-subunit based composite films prepared at 10 degrees C or 15 degrees C were much higher than those of films prepared at 20 degrees C or 25 degrees C. Circular dichroism analysis revealed that triple helical structure was formed in the films containing alpha(1)-subunit dried at 15 degrees C or below, thus forming strong strength films. (C) 2015 Elsevier Ltd. All rights reserved.
引用
收藏
页码：573 / 580
页数：8
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