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Thuy, L. T. M., Okazaki, E., & Osako, K. (2015). EFFECT OF PREPARING CONDITIONS ON PROPERTIES OF GELATIN FILM FROM HORSE MACKEREL SCALE. KnE Life Sciences, 1, 32-34. https://doi.org/10.18502/kls.v1i0.81

https://doi.org/10.18502/kls.v1i0.81

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authors

  • Le Thi Minh Thuy

    Le Thi Minh Thuy

    Food Processing Laboratory, Tokyo University of Marine Science and Technology, Minato-ku, Tokyo, 108-8477,
  • Emiko Okazaki

    Emiko Okazaki

    Food Processing Laboratory, Tokyo University of Marine Science and Technology, Minato-ku, Tokyo, 108-8477,
  • Kazufumi Osako

    Kazufumi Osako

    Food Processing Laboratory, Tokyo University of Marine Science and Technology, Minato-ku, Tokyo, 108-8477, Japan

Published Date

  • Feb 1, 2015

EFFECT OF PREPARING CONDITIONS ON PROPERTIES OF GELATIN FILM FROM HORSE MACKEREL SCALE

KnE Life Sciences / International Symposium on Aquatic Product Processing (ISAPPROSH) 2013 / Pages 32-34

Abstract

In this study, the effect of preparing conditions, such as protein concentrations and glycerol concentrations of film forming solution (FFS) on properties of gelatin film from horse mackerel scale were investigated. Properties of edible film from gelatin was extracted at 70oC for 1 h at various protein concentrations (1, 2, and 3%) in film-forming solution (FFS) were examined.. Films from FFS containing higher protein content showed the higher TS and EAB. WVP of film increased with increasing protein concentration of FFS. The study about the effect of glycerol in FFS on the film property showed that addition of glycerol as a plasticizer into FFS at the concentrations of 0, 10, 15, 20 and 25 % of protein lead to the decline of TS of gelatin film, while both EAB and WVP of film increased. The SDS-PAGE patterns showed that all gelatin films consisted of two different α chains, α1 and α2, as well as a β component and no differences in protein patterns among the protein concentrations and glycerol concentrations of FFS.

Keywords: gelatin, films, horse mackerel, scales.

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