کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6489283 | 1416508 | 2018 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Exploring the properties of modified fish gelatin films incorporated with different fatty acid sucrose esters
ترجمه فارسی عنوان
بررسی خواص ژلاتین های اصلاح شده ماهی شامل اسید های مختلف اسید سقز است
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کلمات کلیدی
فیلم خوراکی، ژلاتین، اسید لاکتیک ساکارز استر، سورفاکتانت،
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
بیو مهندسی (مهندسی زیستی)
چکیده انگلیسی
Incorporation of hydrophobic materials with surfactant properties such as fatty acid sucrose esters (FASEs) into edible protein films may reduce their drawbacks of having poor water barrier for wider application. In this study, two types of FASEs, PASE and SASE were studied as glycerol substitute in gelatin films at different concentrations (25, 50, 75 and 100%). Interesting to note that high amounts of the FASEs reduced the films' water vapor permeability and solubility but increased opacity. Moisture sorption isotherm revealed that at water activity above 0.75, FASEs improved the water barrier. Meanwhile, tensile strength and Young's modulus were enhanced whereas percentage elongation was decreased. SEM displayed a rougher surface morphology of Gel-PASE and Gel-SASE which was a consequence of disrupted polymeric structure in the film matrix. ATR-FTIR proved the conformational changes in those films as portrayed by the band shifts at 3286-3297â¯cmâ1, 2919-2927â¯cmâ1 and 1036-1079â¯cmâ1.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Packaging and Shelf Life - Volume 15, March 2018, Pages 105-112
Journal: Food Packaging and Shelf Life - Volume 15, March 2018, Pages 105-112
نویسندگان
A. Nor Amalini, M.H. Norziah, I. Khan, M.K.M. Haafiz,