文献类型： 外文期刊

作者： Jiang, Mingkang ¹ ; Liu, Shaoyang ¹ ; Du, Xin ² ; Wang, Yifen ¹ ;

作者机构： 1.Auburn Univ, Biosyst Engn Dept, Auburn, AL 36849 USA

2.Hubei Acad Agr Sci, Wuhan 430064, Hubei, Peoples R China

关键词： gelatin;catfish skin gelatin;edible films;triacetin;water vapor permeability;transmission X-ray microscope

期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：9.147； 五年影响因子：9.169 ）

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收录情况： SCI

摘要： Gelatin from catfish skin was obtained by thermal extraction. Triacetin was added to the gelatin at 0, 50, 100, and 150% of the gelatin content to improve the hydrophobic properties of the resulting films. Tween 80 (10% of triacetin amount) was also added as an emulsifier. Internal microstructures of the films were examined using a transmission X-ray microscope (TXM). Other film properties, such as thickness, mechanical properties, water vapor permeability, water solubility, light transparency, and thermal properties were also evaluated. Possible relationships between the internal microstructures and the film properties were hypothesized. The triacetin distribution changed from homogeneous to heterogeneous with its increased content in the films. The addition of triacetin resulted in decreased tensile strength (TS) and increased percent elongation (%E), water solubility, UV and visible light barrier properties, and protein denaturation temperature of the films. Water vapor permeability of the films increased in some treatments (100% and 150% triacetin) possibly due to the heterogeneous distribution of the triacetin and also the increased Tween 80 amount in the films.