Effects of α1/α2 ratios and drying temperatures on the properties of gelatin films prepared from tilapia (Tilapia zillii) skins
| Autor: | Shulin Chen, Wuyin Weng, Gengxin Hao, Kazufumi Osako, Lanlan Tang, Munehiko Tanaka |
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| Rok vydání: | 2016 |
| Předmět: |
Circular dichroism
food.ingredient Materials science General Chemical Engineering Composite number Tilapia 04 agricultural and veterinary sciences General Chemistry Tilapia zillii 040401 food science Gelatin 0404 agricultural biotechnology food Ultimate tensile strength Elongation Food Science Nuclear chemistry |
| Zdroj: | Food Hydrocolloids. 52:573-580 |
| ISSN: | 0268-005X |
| DOI: | 10.1016/j.foodhyd.2015.07.026 |
| Popis: | Effects of α 1 /α 2 ratios and drying temperatures on the properties of tilapia skin gelatin films were investigated. Tensile strength (TS) of α 1 -subunit based films and α 2 -subunit based films were 30.4 MPa and 12.8 MPa, respectively. When films were prepared from α-subunits at α 1 /α 2 ratio of 2/1, both TS and elongation at break (EAB) of films were the highest. The color of α-subunit based composite films was similar to that of α 2 -subunit based films. However, no obvious changes in the SDS-PAGE patterns were observed between film-forming solutions and films. On the other hand, the TS and EAB of α-subunit based composite films prepared at 10 °C or 15 °C were much higher than those of films prepared at 20 °C or 25 °C. Circular dichroism analysis revealed that triple helical structure was formed in the films containing α 1 -subunit dried at 15 °C or below, thus forming strong strength films. |
| Databáze: | OpenAIRE |
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