Edible sturgeon skin gelatine films: Tensile strength and UV light-barrier as enhanced by blending with esculine
Edible sturgeon skin gelatine films: Tensile strength and UV light-barrier as enhanced by blending with esculine
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食用鲟鱼皮明胶膜：与七叶碱混合可增强拉伸强度和紫外线阻隔性
DOI：
10.1016/j.jff.2017.07.051
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发表时间：
2017-10
影响因子：
5.6
通讯作者：
Xuechuan Wang
中科院分区：
文献类型：
--
作者：
Chengyuan Liang;Minyi Jia;Danni Tian;Yonghong Tang;Weihui Ju;Shunjun Ding;Lei Tian;Xiaodong Ren;Xuechuan Wang
生物活性膜从鲟鱼皮明胶与七叶碱在不同浓度（0.3%，0.6%和0.9% w/v）的合并开发。研究了鲟鱼明胶生物复合膜的物理机械性能和抗氧化性能。结果表明，明胶膜中加入七叶碱后，明胶膜对DPPH自由基的清除能力和还原力均显著增强（p < 0.05），且呈浓度依赖性。在物理性能方面，随着七叶皂苷浓度的增加，加入七叶皂苷的膜显示出更高的拉伸强度（TS）和更低的断裂伸长率（EAB），但与对照膜相比，厚度没有差异（p > 0.05）。随着七叶皂苷含量的增加，膜的水蒸气透过率和溶解度降低（p < 0.05）。随着七叶皂苷添加量的增加，L值降低，B-、ΔE-和透明度值增加（p < 0.05）。薄膜表面光滑均匀，结构致密。本研究表明，在明胶膜中添加七叶碱可作为食品和药品的长期保存包装材料。
Bioactive film from sturgeon skin gelatine incorporated with esculine at various concentrations (0.3%, 0.6% and 0.9% w/v) was developed. The physical, mechanical and antioxidant properties of esculine sturgeon gelatine biocomposite films were investigated. The results indicated that the incorporation of esculine into gelatine films significantly increased the DPPH (2,2-diphenyl-1-picrylhydrazyl) radical-scavenging activity and reducing power in a concentration-dependent manner (p < 0.05). In terms of physical properties, films incorporated with esculine exhibited higher tensile strength (TS) and lower elongation at break (EAB) with increasing concentrations of esculine, but there was no difference in thickness compared with the control film (p > 0.05). Water vapour permeability (WVP) and solubility of esculine-containing films decreased as the amount of esculine increased (p < 0.05). Decreases in L-value and increases in b-, ΔE- and transparency values were observed when increasing amounts of esculine were added (p < 0.05). A smooth and homogeneous surface and a compact-structure were observed for the films. The present research revealed that the addition of esculine to gelatine film can be used as food and drug packaging materials for long-term preservation purposes.
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影响因子：
4.1
作者：
T. Zhao;Ye Zhou;G. Mao;Y. Zou;Jiang-li Zhao;S. Bai;Liuqing Yang;Xiangyang Wu
通讯作者：
T. Zhao;Ye Zhou;G. Mao;Y. Zou;Jiang-li Zhao;S. Bai;Liuqing Yang;Xiangyang Wu
影响因子：
5.5
作者：
Norajit, Krittika;Kim, Ki Myong;Ryu, Gi Hyung
通讯作者：
Ryu, Gi Hyung
影响因子：
8.8
作者：
Gomez-Estaca, J.;Bravo, L.;Montero, P.
通讯作者：
Montero, P.
影响因子：
8.8
作者：
Shiku, Y;Hamaguchi, PY;Tanaka, M
通讯作者：
Tanaka, M
影响因子：
1.9
作者：
Iwata, K;Ishizaki, S;Tanaka, M
通讯作者：
Tanaka, M