Effect of pH and dialdehyde starch on the properties of tilapia skin gelatin films
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摘要: 考察了pH和双醛淀粉（DAS）对鱼皮明胶膜的机械性能和耐水性能的影响。结果表明,随着pH的升高,明胶膜的抗拉伸强度（TS）呈现先增加后降低的趋势,pH7时达到最大值（23.78MPa）,而膜的固形物溶解率（MS）和蛋白溶解率（PS）逐渐下降。当明胶膜添加了DAS后,膜的TS显著增大（p<0.05）,而MS和PS都显著下降（p<0.05）。另一方面,在pH7下,添加1.5%的DAS可有效提高膜的机械性能和耐水性能。SDS-PAGE分析结果表明,在成膜过程中pH对明胶蛋白组分没有产生明显的影响,DAS与明胶蛋白之间发生了交联反应。Abstract: The effect of pH and dialdehyde starch ( DAS) on the mechanical properties and water resistance of edible gelatin films prepared from tilapia skins was investigated. With increasing pH of film- forming solution, the tensile strength ( TS) of films firstly increased, but a decrease of TS was observed after pH7, where the maximum TS of 23.78MPa was found.However, the matter solubility ( MS) and protein solubility ( PS) of gelatin films decreased gradually with increasing pH.The TS of gelatin films increased when incorporating DAS into film- forming solution, while their MS and PS declined significantly.On the other hand, the mechanical properties and water resistance of films were effectively improved by adding 1.5% DAS at pH7.Based on the SDS-PAGE analysis, no obvious change in the gelatin components was found at different pH during the film forming process, and the crosslinking between gelatin proteins was mainly induced by DAS.
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Keywords:
- gelatin films /
- dialdehyde starch /
- mechanical properties /
- water resistance
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