Cold water fish gelatin films: Effects of cross-linking on thermal, mechanical, barrier, and biodegradation properties

被引：139

作者：

Chiou, Bor-Sen ^{[1
]}

Avena-Bustillos, Roberto J. ^{[1
]}

Bechtel, Peter J. ^{[2
]}

Jafri, Haani ^{[1
]}

Narayan, Rajnesh ^{[1
]}

Imam, Syed H. ^{[1
]}

Glenn, Greg M. ^{[1
]}

Orts, William J. ^{[1
]}

机构：

[1] USDA ARS, Western Reg Res Ctr, Albany, CA 94710 USA

[2] USDA ARS, SARU, Fairbanks, AK 99775 USA

来源：

EUROPEAN POLYMER JOURNAL | 2008年 / 44卷 / 11期

关键词：

Fish gelatin films; Cross-link; Oxygen permeability; Water vapor permeability;

D O I：

10.1016/j.eurpolymj.2008.08.011

中图分类号：

O63 [高分子化学（高聚物）];

学科分类号：

070305 ; 080501 ; 081704 ;

摘要：

Gelatin was extracted from Alaska pollock (Theragra chalcogramma) and Alaska pink salmon (Oncorhynchus gorbuscha) skins and cast into films. The fish gelatin films' tensile, thermal, water vapor permeability, oxygen permeability, and biodegradation properties were compared to those of bovine and porcine gelatin films. In addition, fish gelatin films were cross-linked with glutaraldehyde. Pollock and salmon gelatin films had comparable tensile properties, but had lower tensile strength and percent elongation than mammalian gelatin films. The lower strength and elongation might have been due to lower structural gelatin levels present in fish gelatin films. The addition of cross-linkers had little effect on tensile properties and melting temperatures of fish gelatin films. Pollock gelatin films had the lowest water vapor and oxygen permeability values, whereas mammalian gelatin films had the highest permeability values. Cross-linking resulted in lower water vapor permeability for salmon gelatin films and higher oxygen permeability for pollock gelatin films. However, all fish gelatin films had better water vapor and oxygen barrier properties than mammalian gelatin films. Also, fish gelatin films degraded faster than mammalian gelatin films. Published by Elsevier Ltd.

引用

页码：3748 / 3753

页数：6

共 40 条

[21] Edible films made from tuna-fish gelatin with antioxidant extracts of two different murta ecotypes leaves (Ugni molinae Turcz) [J].