Ultraviolet-B Radiation Induced Cross-linking Improves Physical Properties of Cold- and Warm-Water Fish Gelatin Gels and Films
: Cold‐ and warm‐water fish gelatin granules were exposed to ultraviolet‐B radiation for doses up to 29.7 J/cm2. Solutions and films were prepared from the granules. Gel electrophoresis and refractive index were used to examine changes in molecular weight of the samples. Also, the gel strength and...
Gespeichert in:
| Veröffentlicht in: | Journal of food science 2012-09, Vol.77 (9), p.E215-E223 |
|---|---|
| Hauptverfasser: | , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | E223 |
|---|---|
| container_issue | 9 |
| container_start_page | E215 |
| container_title | Journal of food science |
| container_volume | 77 |
| creator | Otoni, Caio G. Avena-Bustillos, Roberto J. Chiou, Bor-Sen Bilbao-Sainz, Cristina Bechtel, Peter J. McHugh, Tara H. |
| description | : Cold‐ and warm‐water fish gelatin granules were exposed to ultraviolet‐B radiation for doses up to 29.7 J/cm2. Solutions and films were prepared from the granules. Gel electrophoresis and refractive index were used to examine changes in molecular weight of the samples. Also, the gel strength and rheological properties of the solutions as well as the tensile and water vapor barrier properties of the films were characterized. SDS‐PAGE and refractive index results indicated cross‐linking of gelatin chains after exposure to radiation. Interestingly, UV‐B treated samples displayed higher gel strengths, with cold‐ and warm‐water fish gelatin having gel strength increases from 1.39 to 2.11 N and from 7.15 to 8.34 N, respectively. In addition, both gelatin samples exhibited an increase in viscosity for higher UV doses. For gelatin films, the cold‐water fish gelatin samples made from irradiated granules showed greater tensile strength. In comparison, the warm‐water gelatin films made from irradiated granules had lower tensile strength, but better water vapor barrier properties. This might be due to the UV induced cross‐linking in warm‐water gelatin that disrupted helical structures. |
| doi_str_mv | 10.1111/j.1750-3841.2012.02839.x |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_1136415503</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>1136415503</sourcerecordid><originalsourceid>FETCH-LOGICAL-c5659-e1c92f6b8bdb91c1bcd4378c41f91ac8efe1a689ee354c77a915064860f372873</originalsourceid><addsrcrecordid>eNqNkV1v0zAUhiMEYmXwF5AlhMRNgh3HXzdIrJBSNMY0mHppOY7D3DlJsZPR3vDbcdZSJK7mm-NjP-f18XmTBCCYobjerjPECEwxL1CWQ5RnMOdYZNtHyex48TiZQZjnKUIFO0mehbCGU47p0-QkzwWETJBZ8vvaDV7d2d6ZIT0DV6q2arB9B5ZdPWpTg7nvQ0id7W5t9wMs243v70wAlze7YLVy4NL3G-MHG8_6Bsx7V6dAdTVYKd-mKzUYD0obbsDCuCjcTTHcA6V1bXiePGmUC-bFIZ4m1-XH7_NP6fnXxXL-_jzVhBKRGqRF3tCKV3UlkEaVrgvMuC5QI5DS3DQGKcqFMZgUmjElEIG04BQ2mOWc4dPkzV43tv9zNGGQrQ3aOKc6049BIoRpgQiB-AFoTikknIqIvvoPXfej7-JHJIJUxClzgiLF95SeRulNIzfetsrvIiQnO-VaTq7JyTU52Snv7ZTbWPry8MBYtaY-Fv71LwKvD4AK0Y3Gq07b8I-jBYGM8Mi923O_rDO7BzcgP5cfvk3bKJDuBWwYzPYooPytpAwzIlcXC8lXJYRXX5i8wH8ANebI7A</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>1069229851</pqid></control><display><type>article</type><title>Ultraviolet-B Radiation Induced Cross-linking Improves Physical Properties of Cold- and Warm-Water Fish Gelatin Gels and Films</title><source>MEDLINE</source><source>Access via Wiley Online Library</source><creator>Otoni, Caio G. ; Avena-Bustillos, Roberto J. ; Chiou, Bor-Sen ; Bilbao-Sainz, Cristina ; Bechtel, Peter J. ; McHugh, Tara H.</creator><creatorcontrib>Otoni, Caio G. ; Avena-Bustillos, Roberto J. ; Chiou, Bor-Sen ; Bilbao-Sainz, Cristina ; Bechtel, Peter J. ; McHugh, Tara H.</creatorcontrib><description>: Cold‐ and warm‐water fish gelatin granules were exposed to ultraviolet‐B radiation for doses up to 29.7 J/cm2. Solutions and films were prepared from the granules. Gel electrophoresis and refractive index were used to examine changes in molecular weight of the samples. Also, the gel strength and rheological properties of the solutions as well as the tensile and water vapor barrier properties of the films were characterized. SDS‐PAGE and refractive index results indicated cross‐linking of gelatin chains after exposure to radiation. Interestingly, UV‐B treated samples displayed higher gel strengths, with cold‐ and warm‐water fish gelatin having gel strength increases from 1.39 to 2.11 N and from 7.15 to 8.34 N, respectively. In addition, both gelatin samples exhibited an increase in viscosity for higher UV doses. For gelatin films, the cold‐water fish gelatin samples made from irradiated granules showed greater tensile strength. In comparison, the warm‐water gelatin films made from irradiated granules had lower tensile strength, but better water vapor barrier properties. This might be due to the UV induced cross‐linking in warm‐water gelatin that disrupted helical structures.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1750-3841.2012.02839.x</identifier><identifier>PMID: 22900795</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Malden, USA: Blackwell Publishing Inc</publisher><subject>Animals ; Biological and medical sciences ; Crosslinking ; Electrophoresis, Polyacrylamide Gel ; Fish ; fish gelatin ; Fishes ; Food industries ; Food science ; Food Technology - methods ; Fundamental and applied biological sciences. Psychology ; gel strength ; Gelatin - chemistry ; gelatin film ; Gelatins ; Gels - chemistry ; Granular materials ; Granules ; Molecular Weight ; Permeability ; Physical properties ; Rheology ; Steam ; Strength ; Temperature ; Tensile Strength ; Ultraviolet radiation ; Ultraviolet Rays ; Ultraviolet-B ; Viscosity ; Water - chemistry ; Water vapor</subject><ispartof>Journal of food science, 2012-09, Vol.77 (9), p.E215-E223</ispartof><rights>Journal of Food Science copy; 2012 Institute of Food Technologists No claim to original US government works</rights><rights>2015 INIST-CNRS</rights><rights>Journal of Food Science copy; 2012 Institute of Food Technologists® No claim to original US government works.</rights><rights>Copyright Institute of Food Technologists Sep 2012</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c5659-e1c92f6b8bdb91c1bcd4378c41f91ac8efe1a689ee354c77a915064860f372873</citedby><cites>FETCH-LOGICAL-c5659-e1c92f6b8bdb91c1bcd4378c41f91ac8efe1a689ee354c77a915064860f372873</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1750-3841.2012.02839.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1750-3841.2012.02839.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=26450758$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/22900795$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Otoni, Caio G.</creatorcontrib><creatorcontrib>Avena-Bustillos, Roberto J.</creatorcontrib><creatorcontrib>Chiou, Bor-Sen</creatorcontrib><creatorcontrib>Bilbao-Sainz, Cristina</creatorcontrib><creatorcontrib>Bechtel, Peter J.</creatorcontrib><creatorcontrib>McHugh, Tara H.</creatorcontrib><title>Ultraviolet-B Radiation Induced Cross-linking Improves Physical Properties of Cold- and Warm-Water Fish Gelatin Gels and Films</title><title>Journal of food science</title><addtitle>J Food Sci</addtitle><description>: Cold‐ and warm‐water fish gelatin granules were exposed to ultraviolet‐B radiation for doses up to 29.7 J/cm2. Solutions and films were prepared from the granules. Gel electrophoresis and refractive index were used to examine changes in molecular weight of the samples. Also, the gel strength and rheological properties of the solutions as well as the tensile and water vapor barrier properties of the films were characterized. SDS‐PAGE and refractive index results indicated cross‐linking of gelatin chains after exposure to radiation. Interestingly, UV‐B treated samples displayed higher gel strengths, with cold‐ and warm‐water fish gelatin having gel strength increases from 1.39 to 2.11 N and from 7.15 to 8.34 N, respectively. In addition, both gelatin samples exhibited an increase in viscosity for higher UV doses. For gelatin films, the cold‐water fish gelatin samples made from irradiated granules showed greater tensile strength. In comparison, the warm‐water gelatin films made from irradiated granules had lower tensile strength, but better water vapor barrier properties. This might be due to the UV induced cross‐linking in warm‐water gelatin that disrupted helical structures.</description><subject>Animals</subject><subject>Biological and medical sciences</subject><subject>Crosslinking</subject><subject>Electrophoresis, Polyacrylamide Gel</subject><subject>Fish</subject><subject>fish gelatin</subject><subject>Fishes</subject><subject>Food industries</subject><subject>Food science</subject><subject>Food Technology - methods</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>gel strength</subject><subject>Gelatin - chemistry</subject><subject>gelatin film</subject><subject>Gelatins</subject><subject>Gels - chemistry</subject><subject>Granular materials</subject><subject>Granules</subject><subject>Molecular Weight</subject><subject>Permeability</subject><subject>Physical properties</subject><subject>Rheology</subject><subject>Steam</subject><subject>Strength</subject><subject>Temperature</subject><subject>Tensile Strength</subject><subject>Ultraviolet radiation</subject><subject>Ultraviolet Rays</subject><subject>Ultraviolet-B</subject><subject>Viscosity</subject><subject>Water - chemistry</subject><subject>Water vapor</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2012</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkV1v0zAUhiMEYmXwF5AlhMRNgh3HXzdIrJBSNMY0mHppOY7D3DlJsZPR3vDbcdZSJK7mm-NjP-f18XmTBCCYobjerjPECEwxL1CWQ5RnMOdYZNtHyex48TiZQZjnKUIFO0mehbCGU47p0-QkzwWETJBZ8vvaDV7d2d6ZIT0DV6q2arB9B5ZdPWpTg7nvQ0id7W5t9wMs243v70wAlze7YLVy4NL3G-MHG8_6Bsx7V6dAdTVYKd-mKzUYD0obbsDCuCjcTTHcA6V1bXiePGmUC-bFIZ4m1-XH7_NP6fnXxXL-_jzVhBKRGqRF3tCKV3UlkEaVrgvMuC5QI5DS3DQGKcqFMZgUmjElEIG04BQ2mOWc4dPkzV43tv9zNGGQrQ3aOKc6049BIoRpgQiB-AFoTikknIqIvvoPXfej7-JHJIJUxClzgiLF95SeRulNIzfetsrvIiQnO-VaTq7JyTU52Snv7ZTbWPry8MBYtaY-Fv71LwKvD4AK0Y3Gq07b8I-jBYGM8Mi923O_rDO7BzcgP5cfvk3bKJDuBWwYzPYooPytpAwzIlcXC8lXJYRXX5i8wH8ANebI7A</recordid><startdate>201209</startdate><enddate>201209</enddate><creator>Otoni, Caio G.</creator><creator>Avena-Bustillos, Roberto J.</creator><creator>Chiou, Bor-Sen</creator><creator>Bilbao-Sainz, Cristina</creator><creator>Bechtel, Peter J.</creator><creator>McHugh, Tara H.</creator><general>Blackwell Publishing Inc</general><general>Wiley</general><general>Wiley Subscription Services, Inc</general><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>7X8</scope></search><sort><creationdate>201209</creationdate><title>Ultraviolet-B Radiation Induced Cross-linking Improves Physical Properties of Cold- and Warm-Water Fish Gelatin Gels and Films</title><author>Otoni, Caio G. ; Avena-Bustillos, Roberto J. ; Chiou, Bor-Sen ; Bilbao-Sainz, Cristina ; Bechtel, Peter J. ; McHugh, Tara H.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c5659-e1c92f6b8bdb91c1bcd4378c41f91ac8efe1a689ee354c77a915064860f372873</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2012</creationdate><topic>Animals</topic><topic>Biological and medical sciences</topic><topic>Crosslinking</topic><topic>Electrophoresis, Polyacrylamide Gel</topic><topic>Fish</topic><topic>fish gelatin</topic><topic>Fishes</topic><topic>Food industries</topic><topic>Food science</topic><topic>Food Technology - methods</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>gel strength</topic><topic>Gelatin - chemistry</topic><topic>gelatin film</topic><topic>Gelatins</topic><topic>Gels - chemistry</topic><topic>Granular materials</topic><topic>Granules</topic><topic>Molecular Weight</topic><topic>Permeability</topic><topic>Physical properties</topic><topic>Rheology</topic><topic>Steam</topic><topic>Strength</topic><topic>Temperature</topic><topic>Tensile Strength</topic><topic>Ultraviolet radiation</topic><topic>Ultraviolet Rays</topic><topic>Ultraviolet-B</topic><topic>Viscosity</topic><topic>Water - chemistry</topic><topic>Water vapor</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Otoni, Caio G.</creatorcontrib><creatorcontrib>Avena-Bustillos, Roberto J.</creatorcontrib><creatorcontrib>Chiou, Bor-Sen</creatorcontrib><creatorcontrib>Bilbao-Sainz, Cristina</creatorcontrib><creatorcontrib>Bechtel, Peter J.</creatorcontrib><creatorcontrib>McHugh, Tara H.</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Otoni, Caio G.</au><au>Avena-Bustillos, Roberto J.</au><au>Chiou, Bor-Sen</au><au>Bilbao-Sainz, Cristina</au><au>Bechtel, Peter J.</au><au>McHugh, Tara H.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Ultraviolet-B Radiation Induced Cross-linking Improves Physical Properties of Cold- and Warm-Water Fish Gelatin Gels and Films</atitle><jtitle>Journal of food science</jtitle><addtitle>J Food Sci</addtitle><date>2012-09</date><risdate>2012</risdate><volume>77</volume><issue>9</issue><spage>E215</spage><epage>E223</epage><pages>E215-E223</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>: Cold‐ and warm‐water fish gelatin granules were exposed to ultraviolet‐B radiation for doses up to 29.7 J/cm2. Solutions and films were prepared from the granules. Gel electrophoresis and refractive index were used to examine changes in molecular weight of the samples. Also, the gel strength and rheological properties of the solutions as well as the tensile and water vapor barrier properties of the films were characterized. SDS‐PAGE and refractive index results indicated cross‐linking of gelatin chains after exposure to radiation. Interestingly, UV‐B treated samples displayed higher gel strengths, with cold‐ and warm‐water fish gelatin having gel strength increases from 1.39 to 2.11 N and from 7.15 to 8.34 N, respectively. In addition, both gelatin samples exhibited an increase in viscosity for higher UV doses. For gelatin films, the cold‐water fish gelatin samples made from irradiated granules showed greater tensile strength. In comparison, the warm‐water gelatin films made from irradiated granules had lower tensile strength, but better water vapor barrier properties. This might be due to the UV induced cross‐linking in warm‐water gelatin that disrupted helical structures.</abstract><cop>Malden, USA</cop><pub>Blackwell Publishing Inc</pub><pmid>22900795</pmid><doi>10.1111/j.1750-3841.2012.02839.x</doi><tpages>9</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0022-1147 |
| ispartof | Journal of food science, 2012-09, Vol.77 (9), p.E215-E223 |
| issn | 0022-1147 1750-3841 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_1136415503 |
| source | MEDLINE; Access via Wiley Online Library |
| subjects | Animals Biological and medical sciences Crosslinking Electrophoresis, Polyacrylamide Gel Fish fish gelatin Fishes Food industries Food science Food Technology - methods Fundamental and applied biological sciences. Psychology gel strength Gelatin - chemistry gelatin film Gelatins Gels - chemistry Granular materials Granules Molecular Weight Permeability Physical properties Rheology Steam Strength Temperature Tensile Strength Ultraviolet radiation Ultraviolet Rays Ultraviolet-B Viscosity Water - chemistry Water vapor |
| title | Ultraviolet-B Radiation Induced Cross-linking Improves Physical Properties of Cold- and Warm-Water Fish Gelatin Gels and Films |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-31T00%3A18%3A27IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Ultraviolet-B%20Radiation%20Induced%20Cross-linking%20Improves%20Physical%20Properties%20of%20Cold-%20and%20Warm-Water%20Fish%20Gelatin%20Gels%20and%20Films&rft.jtitle=Journal%20of%20food%20science&rft.au=Otoni,%20Caio%20G.&rft.date=2012-09&rft.volume=77&rft.issue=9&rft.spage=E215&rft.epage=E223&rft.pages=E215-E223&rft.issn=0022-1147&rft.eissn=1750-3841&rft.coden=JFDSAZ&rft_id=info:doi/10.1111/j.1750-3841.2012.02839.x&rft_dat=%3Cproquest_cross%3E1136415503%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=1069229851&rft_id=info:pmid/22900795&rfr_iscdi=true |