Film forming ability of gelatins from splendid squid (Loligo formosana) skin bleached with hydrogen peroxide.

Abstract:

:Properties of gelatin films from splendid squid (Loligo formosana) skin bleached with hydrogen peroxide (H(2)O(2)) at various concentrations (0-8% w/v) were investigated. Tensile strength (TS) and water vapour permeability (WVP) of films decreased, but elongation at break (EAB) increased (p<0.05) as the concentration of H(2)O(2) increased. Among all films, that prepared from gelatin with 2% H(2)O(2) bleaching showed the lowest ΔE(∗)-value (total colour difference), which was concomitant with the highest L(∗)-value (lightness). Generally, higher concentration of H(2)O(2) resulted in increased b(∗)-value (yellowness) of resulting films. Electrophoretic study revealed that α-chains of gelatin in films became lowered with increasing H(2)O(2) concentrations used for bleaching. Thermogravimetric analysis indicated that heat susceptibility and weight loss of different films varied with H(2)O(2) concentrations. Rougher surface was obtained in gelatin films prepared from skin bleached with H(2)O(2) concentrations above 4%. Thus, the concentrations of H(2)O(2) used for bleaching of squid skin prior to gelatin extraction directly affected the properties of corresponding gelatin films.

journal_name

Food Chem

journal_title

Food chemistry

authors

Nagarajan M,Benjakul S,Prodpran T,Songtipya P,Nuthong P

doi

10.1016/j.foodchem.2012.11.069

subject

Has Abstract

pub_date

2013-06-01 00:00:00

pages

1101-8

issue

2-3

eissn

0308-8146

issn

1873-7072

pii

S0308-8146(12)01801-8

journal_volume

138

pub_type

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