Influence of Transglutaminase-Induced Cross-Linking on Properties of Fish Gelatin Films

2006 ◽  
Vol 71 (9) ◽  
pp. E376-E383 ◽  
Author(s):  
J. B. Yi ◽  
Y. T. Kim ◽  
H. J. Bae ◽  
W. S. Whiteside ◽  
H. J. Park
Keyword(s):  
Cross Linking ◽  
Fish Gelatin ◽  
Gelatin Films

Cold water fish gelatin films: Effects of cross-linking on thermal, mechanical, barrier, and biodegradation properties

2008 ◽  
Vol 44 (11) ◽  
pp. 3748-3753 ◽  
Author(s):  
Bor-Sen Chiou ◽  
Roberto J. Avena-Bustillos ◽  
Peter J. Bechtel ◽  
Haani Jafri ◽  
Rajnesh Narayan ◽  
...  
Keyword(s):  
Cold Water ◽  
Cross Linking ◽  
Fish Gelatin ◽  
Gelatin Films ◽  
Water Fish ◽  
Mechanical Barrier

scholarly journals The Effect of Cross-Linking with Citric Acid on the Properties of Agar/Fish Gelatin Films

Polymers ◽  
2020 ◽  
Vol 12 (2) ◽  
pp. 291
Author(s):  
Jone Uranga ◽  
Bach T. Nguyen ◽  
Trung Trang Si ◽  
Pedro Guerrero ◽  
Koro de la Caba
Keyword(s):  
Citric Acid ◽  
Morphological Changes ◽  
Barrier Properties ◽  
Cross Linking ◽  
Fish Gelatin ◽  
Film Properties ◽  
Pharmaceutical Applications ◽  
Gelatin Films ◽  
Esterification Reactions ◽  
Acid Esterification

The aim of this work was to assess the effect of fish gelatin–citric acid nucleophilic substitution and agar–citric acid esterification reactions on the properties of agar/fish gelatin films. Since temperature is an important cross-linking parameter, films were treated at 90 °C and 105 °C and film properties were compared to those of non-cured films. It was observed that temperature favored the aforementioned reactions, which induced physical and morphological changes. In this regard, darker films with a rougher surface were obtained for the films with a higher cross-linking degree. While mechanical properties were slightly modified, the barrier properties were enhanced due to the reactions that occurred. Therefore, these agar/fish gelatin films cross-linked through two different reactions can be considered to be promising materials as active films for different purposes, such as active packaging or pharmaceutical applications.

Effect of pH and lactose on cross-linking extension and structure of fish gelatin films

2017 ◽  
Vol 117 ◽  
pp. 140-146 ◽  
Author(s):  
A. Etxabide ◽  
M. Urdanpilleta ◽  
I. Gómez-Arriaran ◽  
K. de la Caba ◽  
P. Guerrero
Keyword(s):  
Cross Linking ◽  
Fish Gelatin ◽  
Effect Of Ph ◽  
Gelatin Films

scholarly journals Synergistic Effect of Halloysite Nanotubes and Glycerol on the Physical Properties of Fish Gelatin Films

Polymers ◽  
2018 ◽  
Vol 10 (11) ◽  
pp. 1258 ◽  
Author(s):  
Xiaohu Qiang ◽  
Songyi Zhou ◽  
Zhuo Zhang ◽  
Qiling Quan ◽  
Dajian Huang
Keyword(s):  
Water Resistance ◽  
Water Solubility ◽  
Composite Films ◽  
Halloysite Nanotubes ◽  
Light Transmittance ◽  
Fish Gelatin ◽  
Moisture Uptake ◽  
Casting Method ◽  
Gelatin Films ◽  
Light Region

Fish gelatin (FG)/glycerol (GE)/halloysite (HT) composite films were prepared by casting method. The morphology of the composite films was observed by scanning electron microscopy (SEM). The effects of HT and GE addition on the mechanical properties, water resistance and optical properties of the composites were investigated. Results showed that with increasing GE content, the elongation at composite breaks increased significantly, but their tensile strength (TS) and water resistance decreased. SEM results showed that GE can partly promote HT dispersion in composites. TS and water resistance also increased with the addition of HTs. Well-dispersed HTs in the FG matrix decreased the moisture uptake and water solubility of the composites. All films showed a transparency higher than 80% across the visible light region (400–800 nm), thereby indicating that light transmittance of the resulting nanocomposites was slightly affected by GE and HTs.

Effects of transglutaminase-induced cross-linking on properties of fish gelatin–nanoclay composite film

2009 ◽  
Vol 114 (1) ◽  
pp. 180-189 ◽  
Author(s):  
Ho J. Bae ◽  
Duncan. O. Darby ◽  
Robert. M. Kimmel ◽  
Hyun J. Park ◽  
William. S. Whiteside
Keyword(s):  
Composite Film ◽  
Cross Linking ◽  
Fish Gelatin

Fish gelatin films laminated with emulsified gelatin film or poly(lactic) acid film: Properties and their use as bags for storage of fried salmon skin

2021 ◽  
Vol 111 ◽  
pp. 106199 ◽  
Author(s):  
Krisana Nilsuwan ◽  
Pedro Guerrero ◽  
Koro de la Caba ◽  
Soottawat Benjakul ◽  
Thummanoon Prodpran
Keyword(s):  
Lactic Acid ◽  
Gelatin Film ◽  
Poly Lactic Acid ◽  
Fish Gelatin ◽  
Film Properties ◽  
Gelatin Films

scholarly journals Effect of the presence of ethyl lauroyl arginate on the technological properties of edible fish gelatin films

2019 ◽  
Vol 55 (5) ◽  
pp. 2113-2121
Author(s):  
Victor Otero‐Tuárez ◽  
Idoya Fernández‐Pan ◽  
Juan Ignacio Maté
Keyword(s):  
Fish Gelatin ◽  
Technological Properties ◽  
Gelatin Films ◽  
Edible Fish

scholarly journals Physical and functional properties of pectin-fish gelatin films containing the olive phenols hydroxytyrosol and 3,4-dihydroxyphenylglycol

2017 ◽  
Vol 178 ◽  
pp. 368-377 ◽  
Author(s):  
Alejandra Bermúdez-Oria ◽  
Guillermo Rodríguez-Gutiérrez ◽  
Blanca Vioque ◽  
Fátima Rubio-Senent ◽  
Juan Fernández-Bolaños
Keyword(s):  
Functional Properties ◽  
Fish Gelatin ◽  
Gelatin Films

Development of active fish gelatin films with anthocyanins by compression molding

2018 ◽  
Vol 84 ◽  
pp. 313-320 ◽  
Author(s):  
Jone Uranga ◽  
Alaitz Etxabide ◽  
Pedro Guerrero ◽  
Koro de la Caba
Keyword(s):  
Compression Molding ◽  
Fish Gelatin ◽  
Gelatin Films ◽  
Active Fish
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