Molecular and structural characteristics of cod gelatin films modifiedwith EDC and TGase - Publikacja - MOST Wiedzy


Molecular and structural characteristics of cod gelatin films modifiedwith EDC and TGase


Cod gelatin films before and after cross-linking of gelatin with 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide (EDC) or transglutaminase (TGase) have been characterized by FT-IR spectroscopy and DSC analysis. For comparison, a film prepared from unmodified pig gelatin has been also analysed. The difference spectra showed that cod gelatin during the film formation involved first of all water-to-amide hydrogen bonds, and the film from pig gelatin contained water-to-amide, amide-to-amide and water-to-water hydrogen bonds. A higher number of hydrogen bonds in the structure of the film from pig gelatin contributed to much better recovering of the helical structure in this film than in the film from cod gelatin. The recovered helical structure, in turn, resulted in a significantly higher melting enthalpy value in the case of the film from the pig gelatin. After modification of cod gelatin with EDC or TGase, the interchain cross-linkages formed in the films led to the conformation of gelatin with no indications of helical ordering. An increase of melting temperature of gelatin films by 7C on EDC and by 10C on the TGase modifications was related to the formation of covalent cross-links, and a decrease of glass temperature by 28C and 7C on EDC and TGase cross-linking, respectively, demonstrated the plasticizing effect of water.


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Informacje szczegółowe

Publikacja w czasopiśmie
artykuł w czasopiśmie wyróżnionym w JCR
Opublikowano w:
FOOD CHEMISTRY nr 130, wydanie 2, strony 335 - 345,
ISSN: 0308-8146
Rok wydania:
Opis bibliograficzny:
Staroszczyk H., Pielichowska J., Sztuka K., Stangret J., Kołodziejska I.: Molecular and structural characteristics of cod gelatin films modifiedwith EDC and TGase// FOOD CHEMISTRY. -Vol. 130, iss. 2 (2012), s.335-345
Cyfrowy identyfikator dokumentu elektronicznego (otwiera się w nowej karcie) 10.1016/j.foodchem.2011.07.047
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