Article ID Journal Published Year Pages File Type
605277 Food Hydrocolloids 2008 7 Pages PDF
Abstract

The gelatin prepared from the skins of the Atlantic halibut (Hippoglossus hippoglossus) was investigated for the development of edible films plasticized with 30 g sorbitol/100 g gelatin. Two types of dry gelatin preparations were obtained depending on whether an intermediate evaporation step at 60 °C in the drying procedure is included or not. The amino acid composition, molecular weight distribution (determined by SDS-polyacrylamide gel electrophoresis) and glass transition temperature (determined by differential scanning calorimetry) of the gelatins were determined and related to some physical properties of the resulting films. The gelatin extracted from the halibut skins showed a suitable filmogenic capacity, leading to transparent, weakly colored, water-soluble and highly extensible films. The intermediate evaporation step at 60 °C induced thermal protein degradation, causing the resulting films to be significantly less resistant and more extensible. No differences in water vapor permeability, viscoelasticity, glass transition or color properties were evidenced between the two gelatins tested.

Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
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