Effects of partial hydrolysis and plasticizer content on the properties of film from cuttlefish (Sepia pharaonis) skin gelatin
Effects of partial hydrolysis and plasticizer content on the properties of film from cuttlefish (Sepia pharaonis) skin gelatin
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DOI：
10.1016/j.foodhyd.2010.05.008
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发表时间：
2011-01-01
影响因子：
10.7
通讯作者：
Prodpran, Thummanoon
中科院分区：
文献类型：
--
作者：
Hoque, Md Sazedul;Benjakul, Soottawat;Prodpran, Thummanoon
研究了不同水解程度（DH：0.40、0.80 和 1.20%）的墨鱼（Sepia pharaonis）腹皮明胶添加不同浓度（10、15 和 20%，基于蛋白质）甘油作为增塑剂的膜的特性。与对照薄膜（无水解）相比，由全 DH 明胶制备的薄膜具有较低的拉伸强度 (TS) 和断裂伸长率 (EAB)，但水蒸气渗透性 (WVP) 较高 (p < 0.05)。在相同的甘油含量下，随着 %DH 的增加，TS 和 EAB 均下降，而 WVP 则增加 (p < 0.05)。在相同的 DH 下，TS 通常随着甘油含量的增加而降低 (p < 0.05)，但当使用 0.80% 和 1.20% DH 的明胶时，甘油含量对 EAB 没有影响 (p > 0.05)。 DH 和甘油含量对所得薄膜的颜色和颜色差异 (Delta E*) 没有显着影响。电泳研究表明，随着%DH的增加，明胶及其相应薄膜的降解更加明显，导致薄膜的机械性能降低。基于 FTIR 光谱，随着 %DH 和甘油含量的增加，与未水解的明胶膜（对照膜）相比，观察到酰胺-A 和酰胺-B 峰的振幅更高，这是由于水解导致 -NH(2) 基团增加以及在较高甘油存在下 -NH(2) 基团的相互作用降低。热重分析表明，与对照薄膜相比，用1.20%DH的明胶制备的薄膜在50-600℃的温度范围内表现出更高的热敏感性和重量损失。因此，明胶链长和甘油含量直接影响墨鱼皮明胶膜的性能。 (C) 2010 Elsevier Ltd. 保留所有权利。
Properties of film from cuttlefish (Sepia pharaonis) ventral skin gelatin with different degree of hydrolysis (DH: 0.40, 0.80 and 1.20%) added with glycerol as plasticizer at various levels (10, 15 and 20%, based on protein) were investigated. Films prepared from gelatin with all DH had the lower tensile strength (TS) and elongation at break (EAB) but higher water vapor permeability (WVP), compared with the control film (without hydrolysis) (p < 0.05). At the same glycerol content, both TS and EAB decreased, while WVP increased (p < 0.05) with increasing %DH. At the same DH, TS generally decreased as glycerol content increased (p < 0.05), however glycerol content had no effect on EAB when gelatins with 0.80 and 1.20% DH were used (p > 0.05). DH and glycerol content had no marked impact on color and the difference in color (Delta E*) of resulting films. Electrophoretic study revealed that degradation of gelatin and their corresponding films was more pronounced with increased %DH, resulting in the lower mechanical properties of films. Based on FTIR spectra, with the increasing %DH as well as glycerol content, higher amplitudes for amide-A and amide-B peaks were observed, compared with film from gelatin without hydrolysis (control film) due to the increased -NH(2) group caused by hydrolysis and the lower interaction of -NH(2) group in the presence of higher glycerol. Thermo-gravimetric analysis indicated that film prepared from gelatin with 1.20% DH exhibited the higher heat susceptibility and weight loss in the temperature range of 50-600 degrees C, compared with control film. Thus, both chain length of gelatin and glycerol content directly affected the properties of cuttlefish skin gelatin films. (C) 2010 Elsevier Ltd. All rights reserved.