THE EFFECT OF USING DIFFERENT PLASTICIZERS ON THE PHYSICAL AND CHEMICAL CHARACTERISTICS OF EDIBLE FILMS MADE FROM GROUPER SKIN GELATIN
Gelatin is a protein extracted from animal collagen tissues in animal skin, bones, ligaments, or connective tissue. Gelatin is highly digestible, so that it is potentially used as a raw material for making edible films. The edible film is a thin layer made for coating or placed on top or between edi...
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| Formato: | article |
| Lenguaje: | EN RU |
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Russian Journal of Agricultural and Socio-Economic Sciences
2021
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/beee56b576de493386c1d7bc8534144c |
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| Sumario: | Gelatin is a protein extracted from animal collagen tissues in animal skin, bones, ligaments, or connective tissue. Gelatin is highly digestible, so that it is potentially used as a raw material for making edible films. The edible film is a thin layer made for coating or placed on top or between edible food components or can be consumed. In producing edible films made from hydrocolloids, the quality of the films is often fragile, therefore requiring additives that act as plasticizers. A plasticizer is a liquid with a high boiling point that will give soft and flexible properties when mixed with a polymer. The polyol group, including glycerol, sorbitol, and polyethylene glycol (PEG), is commonly used as plasticizers for edible films. The main research results showed that different plasticizers had a significant effect on the physical characteristics of edible films, namely the water vapor transmission rate, but had no significant effect on the tensile strength, thickness, elongation, and chemical characteristics of edible films, namely water content. The best edible film made from Grouper skin gelatin was obtained at a concentration of 1% glycerol plasticizer with physical and chemical characteristics, including the tensile strength of 12.07 MPa, elongation of 67.33%, the thickness of 0.11 mm, water vapor transmission rate of 167.50 g/m2/day, and water content of 13.22%. The amino acid profile analysis results showed that the highest amino acid content of the edible film was glycine at 185,559.12 mg/kg. In comparison, the lowest amino acid was L-Tyrosine at 2,893.97 mg/kg. |
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