Chicken gelatin films: rheological properties of film forming solutions and film characterisation as influenced by starch incorporation

被引：0

作者：

Cheng, S. H. ^{[1
]}

Sarbon, N. M. ^{[1
]}

机构：

[1] Univ Malaysia Terengganu, Fac Fisheries & Food Sci, Terengganu 21030, Malaysia

来源：

INTERNATIONAL FOOD RESEARCH JOURNAL | 2020年 / 27卷 / 06期

关键词：

chicken skin gelatin; film forming solution; rice starch; rheological properties; EDIBLE FILMS; SKIN GELATIN; MECHANICAL-PROPERTIES; FUNCTIONAL-PROPERTIES; PHYSICAL-PROPERTIES; STRUCTURAL-PROPERTIES; COMPOSITE FILMS; FISH GELATIN; PLASTICIZER; CHITOSAN;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of the present work was to develop chicken skin gelatin films incorporated with different concentrations of rice starch prepared by casting techniques. Six film-forming solutions were prepared separately with different blend ratios of chicken skin gelatin to rice starch: A (0/100), B (5/100), C (10/100), D (15/100), E (20/100), and F (25/100). The rheological properties of the film-forming solutions (FFS) were determined using frequency sweep. The mechanical and physical properties of the respective films were also evaluated. With the increase in rice starch concentration, the storage (G') modulus of FFS increased dramatically with loss (G '') modulus as the oscillatory frequency rising to contribute to gel behaviour (G' > G ''). As rice starch concentration increased, the chicken skin gelatin films also demonstrated higher tensile strength, elongation at break, and water vapour permeability, but reduced the solubility of gelatin films in water. Additionally, elevation in melting point values indicated that the thermal stability of the composite films was enhanced with the increment of rice starch concentration. Film F (with 25% rice starch) yielded the optimal film formulation, as it had the highest tensile strength and a high elongation at break value. Thus, film F shows the best potential as a film for food packaging. (C) All Rights Reserved

引用

页码：1094 / 1104

页数：11

共 31 条

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