Effect of chemical cross-linking on gelatin membrane solubility with a non-toxic and non-volatile agent: Terephthalaldehyde

Biscarat, Jennifer; Galea, Benjamin; Sánchez, J.; Pochat-Bohatier, C.

doi:10.1016/j.ijbiomac.2014.11.022

Cited by 36 publications

(21 citation statements)

References 37 publications

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“…Gelatin‐based films tend to swell because of their hydrophilic character, which facilitates the transport of water molecules into the polymer matrix. The addition of agents that increase the hydrophobicity of the system, and the interactions made between the fiber and matrix via hydrogen bonding contribute to reduce the availability of hydrophilic amine functions that interact with water and, thus, to reduce the water entrance into the film …”

Section: Resultsmentioning

confidence: 99%

Antioxidant films based on gelatin capsules and minimally processed beet root (Beta vulgaris L. var. Conditiva) residues

Iahnke

Costa

Rios

et al. 2015

J of Applied Polymer Sci

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Biocomposite films were prepared by incorporating different concentrations of beet root residue powder (BRP) (2, 4, 8, and 12 g BRP/100 g water) into films based on residues of gelatin capsules (GCR) (40 g GCR/100 g water). Control films had no BRP added. A complete mechanical, physicochemical, barrier, optical, and antioxidant characterization of all films was performed. Among all the films considered, BRP12 was found to present the most adequate properties and was further investigated. SEM micrographs showed that BRP12 presented a less homogeneous surface in comparison with the control film, but they showed similar thermal stability. After 15 days of soil degradation, the films lost over 75% of weight. The films were effective on protecting sunflower oil from primary oxidation process, and BRP12 showed higher protection than control film. Therefore, this study suggests that the formulated films could act as promising antioxidant materials and contribute to environmentally friendly technologies. V C 2015 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2016, 133, 43094.

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Section: Resultsmentioning

confidence: 99%

Antioxidant films based on gelatin capsules and minimally processed beet root (Beta vulgaris L. var. Conditiva) residues

Iahnke

Costa

Rios

et al. 2015

J of Applied Polymer Sci

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“…However, compared with petrol‐derived films, gelatin‐based films are more fragile and susceptible to breakage, especially at low humidity, attributed to the powerful cohesive energy density of this biopolymer . Many studies have been conducted to enhance gelatin film performance using a variety of approaches, including chemical and enzymatic crosslinking and the incorporation of external substances such as other proteins, polysaccharides, nanoscale inorganic substances and biomaterials …”

Section: Introductionmentioning

confidence: 99%

Mechanical and barrier properties of maize starch–gelatin composite films: effects of amylose content

Wang

Ran³

et al. 2017

J Sci Food Agric

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“…Giving these deficits, attempts have been made to improve fish gelatin gelling properties. Like, enzyme catalyze (Bode, da Silva, Drake, Ross-Murphy, & Dreiss, 2011;Huang et al, 2018b;Wangtueai, Noomhorm, & Regenstein, 2010), chemical agents crosslinking (Bi et al, 2011;Biscarat, Galea, Sanchez, & Pochat-Bohatier, 2015;Cui, Jia, Guo, Liu, & Zhu, 2014;Huang et al, 2018a), physical treatments (Otoni et al, 2012;Sung & Chen, 2014), as well as the addition of polysaccharides (Farris et al, 2011;Fonkwe, Narsimhan, & Cha, 2003;Petcharat & Benjakul, 2017;Sinthusamran et al, 2018;Sow, Kong, & Yang, 2018b). Among them, MTGase catalysis and the addition of polysaccharides showed excellent superiority in terms of faster crosslinking rates, lower price, and nontoxicity.…”

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confidence: 99%

Comparison of gelling properties and flow behaviors of microbial transglutaminase (MTGase) and pectin modified fish gelatin

Huang

Zhao

Fang

et al. 2019

Journal of Texture Studies

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The gelling and structural properties of microbial transglutaminase (MTGase) and pectin modified fish gelatin were compared to investigate their performances on altering fish gelatin properties. Our results showed that within a certain concentration, both MTGase and pectin had positive effects on the gelation point, melting point, gel strength, textural, and swelling properties of fish gelatin. Particularly, low pectin content (0.5%, w/v) could give fish gelatin gels the highest values of gel strength, melting temperature, and hardness. Meantime, flow behavior results showed that both MTGase and pectin could increase fish gelatin viscosity without changing its fluid characteristic, but the latter gave fish gelatin higher viscosity. Both MTGase and pectin could increase the lightness of fish gelatin gels but decreases its transparency. More importantly, fluorescence and UV absorbance spectra, particle size distribution, and confocal microscopy results indicated that MTGase and pectin could change the structure of fish gelatin with the formation of large aggregates. Compared with MTGae modified fish gelatin, pectin could endow fish gelatin had similar gel strength, thermal and textural properties to pig skin gelatin.

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Effect of chemical cross-linking on gelatin membrane solubility with a non-toxic and non-volatile agent: Terephthalaldehyde

Cited by 36 publications

References 37 publications

Antioxidant films based on gelatin capsules and minimally processed beet root (Beta vulgaris L. var. Conditiva) residues

Antioxidant films based on gelatin capsules and minimally processed beet root (Beta vulgaris L. var. Conditiva) residues

Mechanical and barrier properties of maize starch–gelatin composite films: effects of amylose content

Comparison of gelling properties and flow behaviors of microbial transglutaminase (MTGase) and pectin modified fish gelatin

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