MODIFIED GELATIN FILMS FROM CROAKER SKINS: EFFECTS OF pH, AND ADDITION OF GLYCEROL AND CHITOSAN

被引：11

作者：

Bandeira, Sidney Fernandes ^{[1
]}

Gomes da Silva, Roberto de Souza ^{[1
]}

de Moura, Jaqueline Motta ^{[1
]}

de Almeida Pinto, Luiz Antonio ^{[1
]}

机构：

[1] Fed Univ Rio Grande FURG, Unit Operat Lab, Sch Chem & Food, Rio Grande, RS, Brazil

来源：

JOURNAL OF FOOD PROCESS ENGINEERING | 2015年 / 38卷 / 06期

关键词：

FUNCTIONAL-PROPERTIES; PHYSICAL-PROPERTIES; PLASTICIZER; QUALITY;

D O I：

10.1111/jfpe.12191

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

This work evaluated the effects of pH (3, 4 and 5) and addition of glycerol (10, 20 and 30%, w/w) in films of gelatin extracted from croaker skins, and afterward modified by chitosan. The gelatin films were produced by casting technique. The chitosan additions (10, 20 and 30% w/w) in relation to the gelatin films were analyzed. Films were characterized as tensile strength (TS), elongation, water vapor permeability (WVP) and optical properties (color, color variation and opacity). Gelatins were characterized for gel strength (221g) and viscosity (3.7cP), and chitosan was obtained from shells of shrimp and characterized (150kDa and deacetylation degree of 85%). The gelatin film with 10% (w/w) glycerol and pH 4 showed the best TS value and suitable WVP value. The amount of chitosan of 10% (w/w) added to the gelatin film on the best conditions produced the modified films with the best properties of TS and WVP.

引用

页码：613 / 620

页数：8

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