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Title:
Physicochemical properties of gelatin gels from walleye pollock (Theragra chalcogramma) skin cross-linked by gallic acid and rutin
Author: Yan, Mingyan1,2; Li, Bafang1; Zhao, Xue1; Yi, Jibing1
Source: FOOD HYDROCOLLOIDS
ISSN: 0268-005X
Issued Date: 2011-07-01
Volume: 25, Issue:5, Pages:907-914
Keyword: Physicochemical properties ; Gelatin gels ; Walleye pollock ; Cross-link ; Gallic acid ; Rutin
Subject: Chemistry, Applied; Food Science & Technology
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
Corresponding Author: Li, BF, Ocean Univ China, Coll Food Sci & Technol, 5 Yushan Rd, Qingdao 266003, Shandong, Peoples R China.mingyan012003@163.com
Department: 生物资源实验室 
Abstract: 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.
English Abstract: 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.
WOS Subject Extended: Chemistry ; Food Science & Technology
WOS Keyword Plus: MECHANICAL-PROPERTIES ; PHYSICAL-PROPERTIES ; FISH GELATINS ; FERULIC ACID ; COLLAGEN ; FILMS ; TRANSGLUTAMINASE ; POLYPHENOL ; PHENOLICS ; BEHAVIOR
DOC Type: Article
Indexed Type: SCI
Language: 英语
WOS ID: WOS:000288247300008
Citation statistics:
Content Type: 期刊论文
URI: http://ir.yic.ac.cn/handle/133337/4876
Appears in Collections:海岸带生物学与生物资源利用所重点实验室_期刊论文

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description.institution: 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

Recommended Citation:
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.
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