Laktosaren eragina arrain gelatinazko filmetan
No Thumbnail Available
Date
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Abstract
Laktosa kantitate ezberdineko arrain gelatinazko filmak ingurune basikoan prestatu dira, eta saretze erreakzio natural baten bidez, proteinaren propietateak aldarazi dira. Laktosadun film garden eta homogeneoei aplikaturiko bero tratamenduak, disolbagarritasuna gutxitu eta argiarekiko babesa hobetu ditu, filmei horixka kolorea emateaz gain. Proteinaren egituraren aldaketa infragorri espektroskopia (FTIR), X-izpien difrakzioa (XRD) eta indar atomikoko mikroskopia (AFM) erabiliz aztertu da.
Fish gelatin films were prepared in basic medium by mixing gelatin with different percentages of lactose, and then protein properties were modified by a natural cross-linking reaction. Transparent and homogeneous films were obtained and afterwards, these films were heated in order to promote cross-linking. Heated films showed a decrease of solubility and an improvement of light resistance, together with a color change. The change in gelatin structure was analyzed by Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD) and Atomic Force Microscopy (AFM).
Fish gelatin films were prepared in basic medium by mixing gelatin with different percentages of lactose, and then protein properties were modified by a natural cross-linking reaction. Transparent and homogeneous films were obtained and afterwards, these films were heated in order to promote cross-linking. Heated films showed a decrease of solubility and an improvement of light resistance, together with a color change. The change in gelatin structure was analyzed by Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD) and Atomic Force Microscopy (AFM).
Description
Keywords
Arrain gelatina, laktosa, Maillard erreakzioa, FTIR, XRD, AFM, Fish gelatin, lactose, Maillard reaction, FTIR, XRD, AFM