Effect of different dehydration methods on the properties of gelatin films

被引：17
|
作者：
Peng, Lin [1 ]
Dai, Hongjie [1 ]
Wang, Hongxia [1 ]
Zhu, Hankun [1 ]
Ma, Liang [1 ,2 ,3 ]
Yu, Yong [1 ]
Fu, Yu [1 ]
Feng, Xin [1 ]
Du, Jie [1 ]
Zhang, Yuhao [1 ,2 ,3 ]
机构：
[1] Southwest Univ, Coll Food Sci, Chongqing 400715, Peoples R China
[2] Southwest Univ, Biol Sci Res Ctr, Chongqing 400715, Peoples R China
[3] Southwest Univ, Minist Educ, Key Lab Luminescence Anal & Mol Sensing, Chongqing 400715, Peoples R China
来源：
FOOD CHEMISTRY | 2022年 / 374卷
基金：
中国国家自然科学基金; 国家重点研发计划;
关键词：
Gelatin; Films; Ethanol precipitation; Hofmeister effect; BINDING; STABILITY; NETWORKS; BOVINE;
D O I：
10.1016/j.foodchem.2021.131814
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The properties of gelatin film fabricated by ethanol precipitation effect dehydration, Hofmeister effect dehydration and hot air drying dehydration were investigated. The results revealed that the mechanical properties were significantly improved by ethanol precipitation and Hofmeister effect. The tensile strength and elongation at break of the film prepared by ethanol precipitation were increased by 83.28% (20% gelatin concentration) and 122.42% (5% gelatin concentration) respectively compared with that of hot air-dried gelatin film. The water contact angle was increased and water solubility was reduced by ethanol precipitation, which could attribute to the formation of compact structure, more triple helix content, and non-covalent interactions. However, the water contact angle of Hofmeister effect fabricated films was decreased compared with that of hot air drying owing to the adhesion of ammonium sulfate. Moreover, ethanol precipitation effect improved the color difference and opacity due to the ethanol decolorization effect.
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页数：9
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