Title of article :
Effects of hydrogen peroxide and Fenton’s reagent on the properties of film from cuttlefish (Sepia pharaonis) skin gelatin
Author/Authors :
Hoque، نويسنده , , Md. Sazedul and Benjakul، نويسنده , , Soottawat and Prodpran، نويسنده , , Thummanoon، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2011
Pages :
11
From page :
878
To page :
888
Abstract :
Properties of film from cuttlefish (Sepia pharaonis) ventral skin gelatin without and with partial hydrolysis (1.2% degree of hydrolysis), as influenced by H2O2 and Fenton’s reagent at different levels, were investigated. Films treated with H2O2 (0.01–0.04 M) and Fenton’s reagent [H2O2 (0.01–0.04 M) + FeSO4 (0.001–0.004 M)] had higher tensile strengths (TS) but similar or lower elongations at break (EAB), compared with the control film (p < 0.05). Slight differences in water vapour permeability (WVP) were observed for all films. Films treated with Fenton’s reagent had a lower L∗-value but higher a∗-, b∗- and ΔE∗-values, while films treated with H2O2 had lower b∗-values (p < 0.05), than had the control film. Cross-linking was pronounced in films treated with H2O2 or Fenton’s reagent and was associated with increased heat stability. Films treated with Fenton’s reagent had the lowest solubility in water (p < 0.05). However, fragmentation more likely took place when Fenton’s reagent (at a higher level) was used. Generally, similar results were noticeable between films from gelatin with and without partial hydrolysis. Thus, H2O2 and Fenton’s reagent directly affected the properties of film from cuttlefish skin gelatin, regardless of hydrolysis.
Keywords :
H2O2 , Cross-linking , Cuttlefish skin , Fenton’s reagent , Gelatin film , WVP , Mechanical Property
Journal title :
Food Chemistry
Serial Year :
2011
Journal title :
Food Chemistry
Record number :
1965721
Link To Document :
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