کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5209339 | 1503044 | 2017 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of pH and lactose on cross-linking extension and structure of fish gelatin films
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موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آلی
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Lactose-modified gelatin films were prepared at two different pHs and then, films were heated to promote the cross-linking reaction between gelatin and lactose. All films were transparent and homogeneous with hardly any pores (8-12%).The extension of the cross-linking reaction was assessed by means of film colour, solubility, and the formation of a fluorescence compound (pentosidine). It was observed that both pH and lactose affected the extension of the cross-linking reaction between the carbonyl group in lactose and the amino groups in gelatin. Films processed at native pH (5.4) showed higher decolouration and lower solubility, highlighting a further extension of cross-linking at this pH than at pHÂ 2.0. Furthermore, the curve fitting of amide I and II profiles indicated that the secondary structure of gelatin films was also affected by lactose and pH.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Reactive and Functional Polymers - Volume 117, August 2017, Pages 140-146
Journal: Reactive and Functional Polymers - Volume 117, August 2017, Pages 140-146
نویسندگان
A. Etxabide, M. Urdanpilleta, I. Gómez-Arriaran, K. de la Caba, P. Guerrero,