Ultraviolet-B Radiation Induced Cross-linking Improves Physical Properties of Cold- and Warm-Water Fish Gelatin Gels and Films
Version of Record online: 17 AUG 2012
Journal of Food Science copy; 2012 Institute of Food Technologists® No claim to original US government works
Journal of Food Science
Volume 77, Issue 9, pages E215–E223, September 2012
How to Cite
Otoni, C. G., Avena-Bustillos, R. J., Chiou, B.-S., Bilbao-Sainz, C., Bechtel, P. J. and McHugh, T. H. (2012), Ultraviolet-B Radiation Induced Cross-linking Improves Physical Properties of Cold- and Warm-Water Fish Gelatin Gels and Films. Journal of Food Science, 77: E215–E223. doi: 10.1111/j.1750-3841.2012.02839.x
- Issue online: 7 SEP 2012
- Version of Record online: 17 AUG 2012
- MS 20111489 Submitted 12/31/2011, Accepted 6/4/2012.
- fish gelatin;
- gel strength;
- gelatin film
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.