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Comparison of the properties of multi-composite fish gelatin films with that of mammalian gelatin films.

Abstract：

:Four types of films viz. gelatin, gelatin-MMT, gelatin-chitosan and gelatin-MMT-chitosan prepared from redsnapper and grouper bone gelatin were compared with the mammalian gelatin films, for their mechanical and barrier properties. Grouper gelatin films had higher tensile strength (TS) and Young's modulus (YM), but lower elongation at break (EAB) than redsnapper films. Incorporation of MMT and chitosan improved the TS (p<0.05) of the films. Water solubilities were lower (p<0.05) in films incorporated with chitosan compared to simple gelatin film. Protein solubilities were lower in gelatin-MMT films, irrespective of the type of solvent used. The water vapour transmission rates (WVTR) of fish and mammalian gelatin films were similar, but addition of MMT had reduced WVTR (p<0.05). SEM micrographs depicted smoother surface for gelatin-MMT and gelatin-MMT-chitosan films. Thus, composite fish gelatin films made with MMT and chitosan could be the good natural biodegradable films due to their better mechanical and barrier properties.

journal_name

Food Chem

journal_title

Food chemistry

authors

Jeya Shakila R,Jeevithan E,Varatharajakumar A,Jeyasekaran G,Sukumar D

doi

10.1016/j.foodchem.2012.07.069

subject

Has Abstract

pub_date

2012-12-15 00:00:00

pages

2260-7

issue

4

eissn

0308-8146

issn

1873-7072

pii

S0308-8146(12)01183-1

journal_volume

135

pub_type

杂志文章

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