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Physicochemical properties of gelatin gels from walleye pollock (Theragra chalcogramma) skin cross-linked by gallic acid and rutin
Yan, Mingyan1,2; Li, Bafang1; Zhao, Xue1; Yi, Jibing1
2011-07-01
Source PublicationFOOD HYDROCOLLOIDS
ISSN0268-005X
Volume25Issue:5Pages:907-914
Contribution Rank[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
AbstractGelatin 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.
Corresponding AuthorLi, BF, Ocean Univ China, Coll Food Sci & Technol, 5 Yushan Rd, Qingdao 266003, Shandong, Peoples R China.mingyan012003@163.com
KeywordPhysicochemical Properties Gelatin Gels Walleye Pollock Cross-link Gallic Acid Rutin
Department生物资源实验室 
Subject AreaChemistry, Applied ; Food Science & Technology
Indexed BySCI
WOS KeywordMECHANICAL-PROPERTIES ; PHYSICAL-PROPERTIES ; FISH GELATINS ; FERULIC ACID ; COLLAGEN ; FILMS ; TRANSGLUTAMINASE ; POLYPHENOL ; PHENOLICS ; BEHAVIOR
SubtypeArticle
Language英语
WOS Research AreaChemistry ; Food Science & Technology
WOS IDWOS:000288247300008
Citation statistics
Document Type期刊论文
Identifierhttp://ir.yic.ac.cn/handle/133337/4875
Collection海岸带生物学与生物资源保护实验室
Affiliation1.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
First Author AffilicationYantai Institute of Coastal Zone Research, Chinese Academy of Sciences
Recommended Citation
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.
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