Physicochemical properties of gelatin gels from walleye pollock (Theragra chalcogramma) skin cross-linked by gallic acid and rutin
文献类型：期刊论文
| 作者 | Yan, Mingyan1,2 ; Li, Bafang1; Zhao, Xue1; Yi, Jibing1
|
| 刊名 | FOOD HYDROCOLLOIDS
 |
| 出版日期 | 2011-07-01 |
| 卷号 | 25期号:5页码:907-914 |
| 关键词 | Physicochemical Properties Gelatin Gels Walleye Pollock Cross-link Gallic Acid Rutin |
| ISSN号 | 0268-005X |
| 产权排序 | [Yan, Mingyan; Li, Bafang; Zhao, Xue; Yi, Jibing] Ocean Univ China, Coll Food Sci & Technol, Qingdao 266003, Shandong, Peoples R China; [Yan, Mingyan] Chinese Acad Sci, Yantai Inst Coastal Zone Res, Yantai 264003, Shandong, Peoples R China |
| 通讯作者 | Li, BF, Ocean Univ China, Coll Food Sci & Technol, 5 Yushan Rd, Qingdao 266003, Shandong, Peoples R China.mingyan012003@163.com |
| 文献子类 | Article |
| 英文摘要 | Gelatin gels were cross-linked by gallic acid and rutin. The gel strength, viscoelastic properties, thermal stability, swelling property, ultrastructure, X-ray diffraction patterns and FTIR spectra were determined to evaluate the physicochemical properties of the modified gels. The gel strength increased with increasing gallic acid concentration up to 20 mg/g dry gelatin, and then decreased at further elevated gallic acid concentration, while it continuously increased with increasing levels of rutin. Either cross-linking agent could enhance the elastic modulus (G') and the viscous modulus (G '') of hydrogels, but the gelling and melting points didn't show a notable improvement. Rutin boosted the thermal stability of xerogels, but decreased the equilibrium swelling ratio significantly, while as for gallic acid, there were no obvious effects on the thermal stability and equilibrium swelling ratio of xerogels. Scanning electron microscopy (SEM) was applied to observe the ultrastructure changes of the modified xerogels suggesting that gelatin xerogel at rutin concentration of 8 mg/g dry gelatin showed the highest cross-linking density. X-ray diffraction revealed that both gallic acid and rutin could enter the spacing of polypeptide chains of gelatin to reinforce the intermolecular interaction. And FTIR spectra verified that gallic acid and rutin molecules mainly interacted with skeletal C-N-C group and carboxyl group of gelatin molecules in the formation of gels. The results suggested that rutin was a better cross-linking agent for gelatin, and gels treated with rutin could be found with different physicochemical properties. (C) 2010 Elsevier Ltd. All rights reserved.; Gelatin gels were cross-linked by gallic acid and rutin. The gel strength, viscoelastic properties, thermal stability, swelling property, ultrastructure, X-ray diffraction patterns and FTIR spectra were determined to evaluate the physicochemical properties of the modified gels. The gel strength increased with increasing gallic acid concentration up to 20 mg/g dry gelatin, and then decreased at further elevated gallic acid concentration, while it continuously increased with increasing levels of rutin. Either cross-linking agent could enhance the elastic modulus (G') and the viscous modulus (G '') of hydrogels, but the gelling and melting points didn't show a notable improvement. Rutin boosted the thermal stability of xerogels, but decreased the equilibrium swelling ratio significantly, while as for gallic acid, there were no obvious effects on the thermal stability and equilibrium swelling ratio of xerogels. Scanning electron microscopy (SEM) was applied to observe the ultrastructure changes of the modified xerogels suggesting that gelatin xerogel at rutin concentration of 8 mg/g dry gelatin showed the highest cross-linking density. X-ray diffraction revealed that both gallic acid and rutin could enter the spacing of polypeptide chains of gelatin to reinforce the intermolecular interaction. And FTIR spectra verified that gallic acid and rutin molecules mainly interacted with skeletal C-N-C group and carboxyl group of gelatin molecules in the formation of gels. The results suggested that rutin was a better cross-linking agent for gelatin, and gels treated with rutin could be found with different physicochemical properties. (C) 2010 Elsevier Ltd. All rights reserved. |
| 学科主题 | Chemistry, Applied ; Food Science & Technology |
| WOS关键词 | MECHANICAL-PROPERTIES ; PHYSICAL-PROPERTIES ; FISH GELATINS ; FERULIC ACID ; COLLAGEN ; FILMS ; TRANSGLUTAMINASE ; POLYPHENOL ; PHENOLICS ; BEHAVIOR |
| WOS研究方向 | Chemistry ; Food Science & Technology |
| 语种 | 英语 |
| WOS记录号 | WOS:000288247300008 |
| 公开日期 | 2011-07-22 |
| 源URL | [http://ir.yic.ac.cn/handle/133337/4876]  |
| 专题 | 烟台海岸带研究所_海岸带生物学与生物资源利用所重点实验室 |
| 作者单位 | 1.Ocean Univ China, Coll Food Sci & Technol, Qingdao 266003, Shandong, Peoples R China 2.Chinese Acad Sci, Yantai Inst Coastal Zone Res, Yantai 264003, Shandong, Peoples R China |
| 推荐引用方式 GB/T 7714 | Yan, Mingyan,Li, Bafang,Zhao, Xue,et al. Physicochemical properties of gelatin gels from walleye pollock (Theragra chalcogramma) skin cross-linked by gallic acid and rutin[J]. FOOD HYDROCOLLOIDS,2011,25(5):907-914. |
| APA | Yan, Mingyan,Li, Bafang,Zhao, Xue,&Yi, Jibing.(2011).Physicochemical properties of gelatin gels from walleye pollock (Theragra chalcogramma) skin cross-linked by gallic acid and rutin.FOOD HYDROCOLLOIDS,25(5),907-914. |
| MLA | Yan, Mingyan,et al."Physicochemical properties of gelatin gels from walleye pollock (Theragra chalcogramma) skin cross-linked by gallic acid and rutin".FOOD HYDROCOLLOIDS 25.5(2011):907-914. |
入库方式： OAI收割
来源：烟台海岸带研究所
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