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Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/71364
Title: | Characteristics and seal ability of blend films based on chicken protein isolate and fish skin gelatin |
Other Titles: | Not Available |
Authors: | Krisana Nilsuwan Marcellus Arnold Soottawat Benjakul Thummanoon Prodpran Koro de la Caba Mohan, C.O. |
ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
Author's Affiliated institute: | International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90110, Thailand Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624, Poznań, Poland Center of Excellence in Bio-Based Materials and Packaging Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90110, Thailand BIOMAT Research Group, University of The Basque Country (UPV/EHU), Escuela de Ingeniería de Gipuzkoa, Plaza de Europa 1, Donostia-San Sebastian, Spain BCMaterials, Basque Center for Materials, Applications and Nanostructures, UPV/EHU Science Park, 48940, Leioa, Spain ICAR::Central Institute of Fisheries Technology |
Published/ Complete Date: | 2021-10-11 |
Project Code: | Not Available |
Keywords: | Chicken protein isolate Gelatin Biopolymer blend film Heat sealing ability Mechanical properties |
Publisher: | Springer |
Citation: | Krisana Nilsuwan, Marcellus Arnold, Soottawat Benjakul, Thummanoon Prodpran, Koro de la Caba, Mohan, C. O. (2021) Characteristics and seal ability of blend films based on chicken protein isolate and fish skin gelatin. J. Food Sci & Tech. https://doi.org/10.1007/s13197-021-05273-4 |
Series/Report no.: | Not Available; |
Abstract/Description: | Blend films from chicken protein isolate (CPI) and fish skin gelatin (FSG) at various CPI/FSG ratios (100:0, 80:20, 70:30, 60:40, 0:100), prepared at pH 3 or 11 were characterized. At the same pH, tensile strength (TS) of CPI/FSG films was higher than CPI and FSG films, and CPI/FSG film (60:40) had highest TS. Moreover, elongation at break (EAB) of blend films increased as FSG content augmented. EAB of CPI film and CPI/FSG (80:20) film was similar for both pHs. CPI films generally possessed higher water vapor permeability (WVP), light barrier property and b*-value than FSG counterpart. CPI films prepared at both pHs were not sealable. Nevertheless, addition of FSG improved sealing ability of blend films. At the same CPI/FSG ratio, seal strength and seal efficiency were lower for films prepared at pH 11. Moreover, higher TS and b*-value were gained, compared to those of films prepared at pH 3. Less cracks on surface and cross-section appeared for CPI/FSG films as revealed by scanning electron microscopy images, compared to CPI and FSG films. Therefore, incorporation of FSG up to 40% into blend film was able to improve mechanical properties, WVP, and sealing ability of blend films. |
Description: | Not Available |
ISSN: | 0022-1155 |
Type(s) of content: | Research Paper |
Sponsors: | Not Available |
Language: | English |
Name of Journal: | Journal of Food Science and Technology |
Journal Type: | National Journal |
NAAS Rating: | 8.70 |
Impact Factor: | 2.70 |
Volume No.: | Not Available |
Page Number: | Not Available |
Name of the Division/Regional Station: | Not Available |
Source, DOI or any other URL: | https://doi.org/10.1007/s13197-021-05273-4 |
URI: | http://krishi.icar.gov.in/jspui/handle/123456789/71364 |
Appears in Collections: | FS-CIFT-Publication |
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