The effect of origin of the gelatine and ageing on the secondary structure and water dissolution
| Autor: | Anne Duconseille, Véronique Santé-Lhoutellier, Fabrice Audonnet, Thierry Astruc, Frank Wien, Amidou Traore, Matthieu Réfrégiers |
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| Přispěvatelé: | Qualité des Produits Animaux (QuaPA), Institut National de la Recherche Agronomique (INRA), Synchrotron SOLEIL, Institut Pascal (IP), SIGMA Clermont (SIGMA Clermont)-Université Clermont Auvergne [2017-2020] (UCA [2017-2020])-Centre National de la Recherche Scientifique (CNRS), Synchrotron SOLEIL (SSOLEIL), Centre National de la Recherche Scientifique (CNRS), Institut Pascal - Clermont Auvergne (IP), Sigma CLERMONT (Sigma CLERMONT)-Centre National de la Recherche Scientifique (CNRS)-Université Clermont Auvergne (UCA), Centre Hospitalier Universitaire de Québec, Sigma CLERMONT (Sigma CLERMONT)-Université Clermont Auvergne (UCA)-Centre National de la Recherche Scientifique (CNRS) |
| Jazyk: | angličtina |
| Rok vydání: | 2017 |
| Předmět: |
Circular dichroism
food.ingredient General Chemical Engineering [SDV]Life Sciences [q-bio] protan jelly dissolution Nanotechnology 02 engineering and technology gelatin dissolution 010402 general chemistry 01 natural sciences Gelatin law.invention DSC Crystal food Differential scanning calorimetry Magazine dissolving law Phase (matter) mobilité de l'eau [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering structure Dissolution Protein secondary structure ComputingMilieux_MISCELLANEOUS gélatine Chemistry aging water mobility General Chemistry vieillissement 021001 nanoscience & nanotechnology NMR 0104 chemical sciences SRCD Chemical engineering ageing 0210 nano-technology Food Science |
| Zdroj: | Food Hydrocolloids Food Hydrocolloids, Elsevier, 2017, 66, pp.378-388. ⟨10.1016/j.foodhyd.2016.12.005⟩ Food Hydrocolloids, 2017, 66, pp.378-388. ⟨10.1016/j.foodhyd.2016.12.005⟩ |
| ISSN: | 0268-005X 1873-7137 |
| DOI: | 10.1016/j.foodhyd.2016.12.005⟩ |
| Popis: | Gelatin is used to make hard capsules and has to meet strict dissolution specifications to guarantee homogeneous drug delivery. The aging of gelatin induces a decrease of its dissolution rate due to the formation of intra- and intermolecular cross-links. Cross-link formation has shown to be dependent on the environmental conditions of production, such as temperature and humidity, and therefore on the geographic origin of production. Gelatin structure consists of an amorphous phase (coil structure) and a crystal phase (triple-helixes) and is very sensitive to environmental changes. The present work aims at understanding the role and effects of structural changes during aging on gelatin dissolution, taking into account the origin of production. The molecular structure of pig skin gelatins from three different production sites of the same company were studied by differential scanning calorimetry, synchrotron circular dichroism and 1H nuclear magnetic resonance. It turned out that aging induced the melting of triple-helixes, an increase of random coils and, probably, β-turn conformations. The gelatin structure varied with the origin of production and thus affected the dissolution rate. Gelatins with non-compliant dissolution rates exhibited a higher amount of amorphous phase after aging than compliant gelatins. Although it was not possible to formulate any certain interpretation of the synchrotron circular dichroism results regarding gelatin dissolution, this technique is able to differentiate compliant dissolutions from non-compliant ones, even before gelatin aging. |
| Databáze: | OpenAIRE |
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